This is a simple and delicious soup recipe. It is full of rich flavors and veggies. You can get creative and add your own twists and ingredients. For a vegetarian option, just omit the chicken. This can also be made in the crockpot by cooking on low for 4-6 hours. This soup is great to make in bulk for the week. You can always freeze an extra batch and have on hand for a rainy day. Adapted from Danielle Walkers Against All Grain Mexican Chicken Chowder Recipe.
In a large soup pot, combine salsa, chicken broth, chicken, carrots and sweet potatoes. Bring to a boil and then turn heat down to a simmer. Cook for 1 hour 45 minutes on low, stirring ever hour. Or you can place all of these ingredients in a crock pot on low for 4-6 hours. You can leave it be in crock pot.
Scoop out 1 1/2 cups of the sweet potatoes, carrots and broth and blend into a puree. Then pour back and stir into the soup. You can skip this step, but this is what gives the soup a more "chowder like" texture.
Add in mushrooms and bell pepper and cook for 30 more minutes. This will go for the crockpot as well. These cook quickly, so they only need to be added at the end.
Turn off heat and stir in spinach. This will cook immediately due to heat of soup. You can also add the spinach raw as a garnish on top.
Serve soup in bowls and garnish with fresh cilantro, avocado and sour cream.