Coconut Chicken Soup
Ingredients
1 tbsp olive oil
1 onion diced
4 garlic cloves minced
2 bell pepper diced
1 lb Boneless chicken thighs 3 cups cooked and chopped/shredded
1 Tbsp Ground cumin
1 teaspoon Ground coriander
1 Tbsp Chili powder
1 teaspoon Dried oregano
1/2 teaspoon Salt
1/8 tsp ground black pepper
1-2 tablespoon Lime juice
3 cups Chicken broth
4 oz can of diced green chili
14 oz can of full fat coconut milk
Optional garnish: cilantro avocado slices, lime wedges.
1 onion diced
4 garlic cloves minced
2 bell pepper diced
1 lb Boneless chicken thighs 3 cups cooked and chopped/shredded
1 Tbsp Ground cumin
1 teaspoon Ground coriander
1 Tbsp Chili powder
1 teaspoon Dried oregano
1/2 teaspoon Salt
1/8 tsp ground black pepper
1-2 tablespoon Lime juice
3 cups Chicken broth
4 oz can of diced green chili
14 oz can of full fat coconut milk
Optional garnish: cilantro avocado slices, lime wedges.
Instructions
Heat olive oil in a large pot over medium high heat.
Add onion, garlic, and bell pepper and cook stirring for 5 minutes.
Push the veggies to the side then add the chicken. Season with cumin, coriander, chili powder, oregano, sea salt, and black pepper.
Cook the chicken for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 4-5 more minutes.
Add the lime juice, broth and diced green chilis, and let the soup come to a boil.
Lower the heat to medium low, and let it simmer for 15 minutes.
Transfer the chicken to a bowl and use 2 forks or a hand mixer to shred it completely.
Add the chicken back to the soup, then add in coconut milk.