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Cue the jazz hands, people! Today we’re making a luscious, flavor-packed, rock-your-face-off Chicken Sweet Potato Taco Chowder! It's rich and creamy without the need for any dairy! The secret is in the sweet potatoes!

Chicken Sweet Potato Taco Chowder

Print Recipe
This easy, flavorful chowder can be made in a slow cooker or on the stove – game on!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 servings
Calories 173
Author Kim

Ingredients

  • 1.25 lb boneless skinless chicken breasts (or 3 cups cooked chicken or turkey breast shredded or diced)
  • 2 lbs sweet potato, peeled and diced (or 4 cups mashed sweet potatoes)
  • 1 15 oz can corn
  • 1 15 oz can diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 15 oz can black beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked or regular paprika
  • 1 teaspoon salt + more to taste
  • 1/2 cup almond milk or milk of choice
  • 2 scoops Vital Proteins Bone Broth Collagen

Instructions

  • To make with precooked chicken and mashed sweet potatoes: Add all ingredients except for milk and Bone Broth Collagen to a slow cooker and cook for 1-2 hours on high, or 2-3 hours on low, (just enough to warm ingredients through and allow flavors to meld together), then stir in milk and Bone Broth Collagen. Or, place everything except for milk and Bone Broth Collagen in a large pot and bring to a simmer over medium high heat. Reduce heat to medium low and allow to warm through, then stir in milk and Bone Broth Collagen. Enjoy warm! 
  • To make with raw chicken and potatoes: Add the chicken, 2 cups chicken stock and sweet potatoes to the crockpot. Cook on high for 3-4 hours, or on low 6-8 hours, or until the sweet potatoes are fork tender. Remove sweet potatoes and place in a medium bowl. Puree sweet potatoes with an immersion blender until smooth, or whip with a hand held mixer. Remove chicken from crockpot and shred with two forks. Place chicken and whipped sweet potatoes back into the crockpot. Add everything else except for the milk and Bone Broth Collagen to the crockpot. Stir and let everything warm and meld together by cooking an additional 30 minutes on high heat. Stir in almond milk (or milk of choice) and Bone Broth Collagen, and enjoy!

Notes

This soup would be great with corn chips on top!

Nutrition

Serving: 1cup | Calories: 173kcal | Carbohydrates: 20.4g | Protein: 16g | Fat: 1.6g | Cholesterol: 35mg | Sodium: 692.7mg | Potassium: 273.3mg | Fiber: 4.2g | Sugar: 8.6g | Vitamin A: 9475IU | Vitamin C: 17.9mg | Calcium: 101mg | Iron: 1.9mg