1.5 lbs. boneless skinless chicken thighs, or breasts
3 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
3 cups chicken broth, homemade or low sodium
1 can unsweetened coconut milk
sea salt and fresh ground black pepper, to taste
a handful of fresh parsley or cilantro, chopped to garnish
1 small avocado, sliced
sliced or diced fresh jalapenos
fresh lime slices
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 (chicken should be taken out when it reaches 150-160˚)
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!
Posted originally in Dinner, Lunch by Rachel Maser
Total recipe has 2000 calories or about 250 per cup
