Creamy Tomato & Chicken Soup
Servings: 4
Ingredients:
3 chicken breasts (boneless, skinless, shredded)
2 cans of tomatoes (look for low sodium and organic)
3 tbsp olive oil
1 yellow onion (chopped)
3 garlic cloves (minced)
1 red bell pepper (chopped)
2 tbsp pesto
1 tsp dried thyme
1 tsp sea salt
1 tsp black pepper
1 cup canned coconut milk (full fat)
2.5 cups low sodium chicken or vegetable stock
3 cups spinach
Directions:
In a pan on medium heat, cook your chicken in small chunks in 1 tbsp of olive oil with salt & pepper until it’s fully cooked. Feel free to add any extra seasonings you like here.
On a cutting board, use a fork in each hand to shred up the chunks of chicken into tiny shreds. Set aside.
In a big pan, cook the chopped garlic and onion with the rest of the olive oil on medium heat. After they begin to clear (2-3 minutes) add the red pepper.
After 2 more minutes add tomatoes, spinach, pesto, thyme, salt & pepper, coconut milk and broth. Allow it to simmer on low heat for 20 minutes, stirring occasionally.
Carefully pour the soup into a blender and blend until smooth (OR use your immersion blender). Put the soup back in the saucepan and add the chicken. Mix well and allow it to sit on low heat for another 15 minutes before serving. Taste & adjust seasoning as you cook!
Nutritional Info:
Protein: 24g
Fat: 19g
Carbs: 31g
Fibre: 5g
Cals: 395