Pazole Verde

Credits to: Wendi Washington-Hunt, Autoimmune Wellness
Website: https://autoimmunewellness.com/pozole-verde/

Ingredients

• 3 cups + 3 cups bone broth

• 3 cups baby spinach, loosely packed

• 1 cup chopped cilantro leaves (about ½ a bunch)

• 4 cloves garlic, roughly chopped

• ½ cup chopped green onions

• ¼ cup fresh lime juice

• 1 tablespoon grated horseradish (optional)

• 2 tablespoon avocado oil

• 2 cups diced white sweet potatoes

• 2 cups chopped, pre-cooked chicken

• 1 teaspoon sea salt, or to taste

• *Optional garnishes: cilantro, avocado slices, lime wedges for squeezing

Instructions

1. In a blender, whirl 3 cups of broth, spinach, cilantro, garlic, green onions, lime juice and horseradish. Set aside.

2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.

3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Taste for salt. Serve with garnishes. (Garnishes are optional, but the soup is better with them!)