Creamy Mexican Chicken Soup - Recipe | Julie Davey

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