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Sweet Potato & Chicken Soup


  • 1 lb./455 g boneless skinless chicken thighs
  • ½ tsp. salt
  • 2 sweet potatoes, peeled and diced large
  • 2 carrots, peeled and cut in chunks
  • 3 cups chicken bone broth
  • 1 cup mild salsa verde
  • 1 cup packed spinach
  • 1 tbsp. lime juice
  • 2 tbsp. cilantro, optional


  1. Cut chicken thighs in chunks and season with salt. Place in Microwave Pressure
    Cooker along with sweet potatoes, carrots, broth and salsa verde.
    Stir well to combine.
  2. Cover, lock in place and microwave on high power 15 minutes. At the end of cooking
    time, let pressure release naturally until pressure indicator is fully lowered.
  3. Stir in spinach, lime juice and, if desired, sprinkle chopped cilantro over top. Serve hot.
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