Try this chicken soup with a tropical twist.
Shauna Evans shares a recipe that can be ready to eat within 30 minutes.
1 Tbls. Canola oil
3/4 cup diced onions
1/2 cup diced red bell peppers
2 cloves garlic, minced
3 (15 oz.) cans chicken broth
2 (15 oz.) can unsweetened coconut milk
1 (10 oz.) can cilantro and lime diced tomatoes
3 cups shredded cooked chicken
3/4 cup diced carrots
1/2 cup cilantro, chopped
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
Tortilla strips (recipe below)
1 lime, quartered
cilantro, chopped (for garnish)
1. In a large stockpot, heat oil over medium heat. Add onions, red pepper, garlic, and jalapeno. Cook until soft, about 4 minutes.
2. Add chicken broth, coconut milk, tomatoes, carrots, cilantro, brown sugar, salt, and pepper.
3. Cook on medium-low heat until carrots are tender, about 10 minutes.
4. Garnish with tortilla strips, lime, and cilantro.