Chipotle Chicken Soup
| 14 |
145 |
301 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
2 h 15 min |
6
|
Need to add in recipe.
Ingredients
|
908 gm
|
Chicken thighs, boneless, skinless
|
|
199 gm
|
Cherry Tomatoes
(chopped)
|
|
199 gm
|
Yellow onion
(Chopped)
|
|
4 tbsp
|
Tomato paste, organic
|
|
2 tsp
|
Paprika, smoked
|
|
2 tsp
|
Chipotle seasoning
(or another tsp paprika)
|
|
2 tbsp
|
Cumin
(ground)
|
|
2 tsp
|
Salt and pepper
(season to taste)
|
|
888 ml
|
Bone broth, Organic
|
|
415 ml
|
Coconut milk, sweetened
|
|
1 tbsp
|
MCT oil
|
|
2 tbsp
|
Lime juice (fresh)
|
|
2 tbsp
|
Lime peel (zest)
|
|
4 tbsp
|
Cilantro (coriander)
(fresh; chopped)
|
Instructions
- Preheat the oven to 300°F (150°C).
- In a large ovenproof casserole dish place the chicken thigh fillets, tomatoes, tomato paste, onion, chipotle powder, cumin, paprika, salt, pepper, bone broth and MCT oil and stir.
- Cover the casserole dish and place in the centre of the oven for 2 hours.
- Remove the casserole from the oven and pick out the thigh fillets onto a chopping board.
- Chop the chicken into chunks and place back into the casserole dish.
- Stir in the coconut milk, lime juice, zest and 1⁄2 the cilantro and return to the oven uncovered for 15 minutes.
- Serve the soup with the remaining cilantro sprinkled over.
Note: tastes even more delicious served up with sliced avocado.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
