Creamy Mexican Chicken Soup

Ingredients:

• 2 pounds boneless skinless chicken thighs   frozen or fresh
• 2 cups Roasted-Tomatillo Salsa  
• 4 cups Chicken Bone Broth   frozen or fresh
• 3 cups peeled and cubed sweet potatoes  
• 1 1⁄2 cups peeled and sliced carrots  
• 2 teaspoons fresh lime juice  
• 1 teaspoon minced garlic  
• 1⁄2 teaspoon sea salt  
• 2 cups chopped spinach or kale  
• Garnish: chopped cilantro and diced avocado

‍

Directions:

Place bone broth in Instant Pot and hit the sauté button. This helps it come to pressure a little faster. Add the carrots, garlic, sweet potatoes, salsa, chicken and lime juice in pot. Secure the lid and put on soup/ broth option for 35 mins for frozen chicken, or 15 minutes for fresh. For other machines, select High pressure for 35 minutes. Release the pressure and open the lid.

If using a slow cooker, cook on high for 4 hours then follow directions below. Recipe can also be made on stove top using rotisserie chicken.

Remove the chicken from the pot, and using 2 forks, shred the meat. Scoop all but 1/2 cup of the veggies into a blender and blend on high speed until pureed, about 15 seconds and then incorporate back into the soup. Add the chicken and baby spinach back into the pot and stir to wilt the spinach. Serve hot with avocado and cilantro on top.

Place the chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium-high heat. Bring to a boil, then cover and simmer for 1 hour over medium- low heat. Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside. Scoop 2 cups of vegetables from the soup and place in a blender with 1/4 cup of the broth. Purée the vegetables for 15 seconds and then incorporate back into the soup. Add the chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted. Serve hot, garnished with sliced avocado and fresh cilantro.