SPICY COCONUT CHICKEN SOUP

Yield: 4

Author: Sabrina Moller

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SPICY COCONUT CHICKEN SOUP

Guys are you feeling a Mexican night? or a cleansing soup with some spice to help get rid of the common cold or general inflammation, but still craving that creamy, comfort feel?! well then this soup is made for you! the warming spice will clear your insides, mind, making you feel revitalized and clear. add whichever toppings you are feeling, make with the chicken or without for a vegetarian spicy coconut soup! you could also add sour cream or shredded cheese if you are ok with dairy, but if not – see below for a non-dairy coconut chicken tortilla soup!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 10-ounce cans cans tomatoes with green chilies
• 1 14.5-ounce can chicken broth
• 2 tbs. coconut oil
• 1 medium onion chopped
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1-3 teaspoons chipotle pepper powder
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 zucchinis chopped or cut into 1/2″ half-moons
• 1 14-ounce can full-fat coconut milk, make sure to stir it up!

Instructions:

1. .Pat dry the boneless skinless chicken breasts and sprinkle with salt and pepper, set aside
2. 2. Heat a large stockpot over medium heat for a few minutes and melt the coconut oil.
3. 3. Once oil has melted, add the onion, cook for about 3-5 minutes until translucent and slightly browned
4. 4. Next add the chicken to the pot, let it hit the bottom of the pot to get a nice char on the chicken.
5. 5. As chicken is cooking for about 5 minutes, add in the cans of chilies and tomatoes.
6. 6. Once chicen is nicely browned on one side, flip the chicken to cook on other side and add in all the remaining powders and spices.
7. 7. As the chicken begins to brown and char up add the broth and zucchini.
8. 8.Secure a lid on the pot. Let simmer for about 20 minutes.
9. 9.. Pull out the chicken breasts, set aside and add coconut milk to soup pot.
10. 10.Shred the chicken, then return chicken to soup pot. Turn off the heat. Serve with sliced avocado and more cilantro if you’d like. You can also squeeze some lime juice on top for an extra ZING! or maybe even some jalapeno slices for that hot SPICE!

Calories

421.68

Fat (grams)

31.17

Sat. Fat (grams)

25.10

Carbs (grams)

16.05

Fiber (grams)

2.78

Net carbs

13.27

Sugar (grams)

3.75

Protein (grams)

24.46

Sodium (milligrams)

962.02

Cholesterol (grams)

53.41

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Created using The Recipes Generator