It’s always exciting, here in Southern California, when the weather starts to cool off. Seemingly overnight, the days transition from peaking in the low 90’s, to brisk mornings in the 50’s. I switch from bugging the kids to put on sun screen in the morning to reminding them to put on a sweater as I happily pull on one of my many pairs of boots 🙂
And a cozy bowl of soup becomes our dinner of choice.
Many dairy-free soups can feel watered down, and lacking in the creaminess factor, but not this one. The trick is to blend one third of the vegetables to create a thicker, more flavorful soup base. The addition of roasted green salsa give this Spicy Chicken Chowder quite the kick, and simple flat carrot noodles raise the yumminess factor.
- 2 Tablespoons Coconut oil (Or use bacon fat for more flavor)
- 3 cloves garlic, minced
- 2 lbs bone-in, skinless chicken thighs
- 1 butternut squash, seeded peeled and cubed (3-4 cups)
- 1 bunch red kale, chopped
- 1 (160z) jar green, roasted salsa
- 4 cups Chicken Broth
- 5 large carrots, made into flat noodles with a vegetable peeler
- 1 Tablespoon lime juice
- ½ teaspoon sea salt
- ½ cup fresh cilantro, chopped
- In a large soup pot, place the coconut oil (or bacon fat) over medium high heat. Add the garlic and chicken thighs and cook, stirring often, for 5 minutes. Add the butternut squash cubes and chopped kale. Continue to cook for 5 minutes.
- Add the salsa and chicken broth and bring to a low boil.
- Wash the carrots, then use a vegetable peeler to create long, flat “noodles”. Add to the pot. Reduce to a simmer and cover for 40 minutes.
- Remove the chicken from the pot and pull the chicken meat from the bones. Use an immersion blender to puree ⅓ of the vegetables. Return the meat to the pot and discard the bones. Add most of the cilantro, saving just enough to garnish each bowl. Serve warm and enjoy!