Coconut Chicken Soup

Coconut Chicken Soup

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Ingredients:

  • 1 lbs. chicken breast, thinly sliced
  • Salt & pepper, to taste
  • 1 tablespoon coconut oil
  • 1 small onion, thinly sliced into half moons
  • 2 garlic cloves, minced
  • 1 inch piece ginger, peeled and minced
  • 1 medium zucchini, cut into quarters lengthwise and diced
  • 0.75 lbs. pumpkin, cubed into ½ inch pieces (1 cup)
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 small chili or jalapeño pepper, seeds removed and thinly sliced
  • 14 oz. lite coconut milk (1 can)
  • 2 cups chicken broth
  • Juice of 1 lime
  • Handful cilantro leaves (optional)

Instructions

  1. Season the sliced chicken breast generously with salt and pepper.
  2. In a large soup pot, heat the coconut oil over high heat and add the chicken breast. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside.
  3. Add the sliced onion, minced garlic, and minced ginger. Continue to stir-fry for another 2-3 minutes.
  4. Add the diced zucchini and cubed pumpkin, stir.
  5. Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice, stir.
  6. Bring to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until the pumpkin is fully cooked.
  7. Remove from heat and season with additional salt and pepper, if desired. Garnish with cilantro leaves to serve.