It's that time of year here in middle TN. The time of year where all I want on a chilly evening is soup soup soup. But SO many soups are rice based or super heavy. I am LOVING going MORE grain free (I'm not 100% grain free, but through my mindful nutrition practice I've found that grains don't support my goals or my gut health). I based my recipe off of Danielle Walker's Against All Grain recipe and it turned out great.
2lbs chicken breasts
2 cups of your favorite salsa (remember to check the label for added sugars!)
4 cups of low sodium chicken broth
3 cups of sweet potato, peeled & cubbed (OR butternut squash)
2 cups of peeled & sliced carrots
2 tsp lime juice
1 tsp minced garlic
1/2 tsp pink salt
2 cups frozen spinach
Garnish: fresh cilantro or avocado
1.) Place the chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic & salt in a stockpot over medium-high heat.
2.) Bring to a boil, then cover & simmer for 1 hour over medium-low heat
3.) Remove chicken from pot & shred (I like to use my Kitchen Aid Stand mixer to shred chicken).
4.) Scoop 2 cups of the veggies from the soup & place in blender w/ 1/4 cup of the broth from soup. Purée the veggies for 15 seconds and stir back into the soup.
5.) Add the chicken & spinach to the pot and simmer for 10 more minutes.
6.) Serve hot w/ sliced avocado and/or cilantro.