A Creamy Chicken & Lime Soup for Cozy Rainy Days!
Ingredients
- 1.5 lbs boneless skinless chicken thighs, or breasts
- 1 Tbsp olive oil, or ghee
- 1 small red or yellow onion, diced
- 3 fresh garlic cloves, chopped or pressed
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 fresh lime juiced
- 1-2 jalapeños, depending on your heat preference, seeded and sliced
- 1 14.5oz jar fire roasted tomatoes
- 2.5 cups chicken broth, homemade or low sodium
- 1 can unsweetened coconut milk
- sea salt and fresh ground black pepper, to taste
TOPPINGS:
- a handful of fresh parsley or cilantro, chopped to garnish
- 1 small avocado, sliced
- sliced or diced fresh jalapenos
- fresh lime slices
Instructions
- Heat oil in a large stockpot over medium-high heat.
- Add in onions, garlic, carrots, celery, and sauté for about 5 minutes.
- Stir in tomatoes, broth, jalapeño, lime juice, and chicken.
- Bring to a boil, then lower the heat to low, cover, and simmer until chicken is cooked through about 20 minutes.
- Remove your pot from the heat, take the cooked chicken out of the pot, then set the chicken onto a cutting board.
- Add coconut milk into your soup pot.
- Blend the soup until creamy with an immersion blender, or carefully work in small batches using a conventional blender.
- Shred your chicken breast and return it to the soup pot, then stir well to combine everything.
- Season with sea salt and pepper to taste if desired.
- Ladle your soup into bowls then add toppings of choice.
- Enjoy while hot!
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