Creamy Kickin' Tomato Soup
Servings 8 servings
Ingredients
- 4 14.5-oz cans fire roasted diced tomatoes, with green chiles
- 2 cups chicken bone broth
- 1 tbsp dried basil OR 8 fresh basil leaves
- 1 tsp garlic powder
- salt + pepper to taste
- 2 lbs chicken breast or thighs
- 2 13.5-oz cans full fat coconut milk
Instructions
- In a large pot, combine tomatoes, broth, basil, garlic, salt + pepper. Add in chicken.
- Cover pot with lid and cook on medium heat for 20 minutes, stirring occasionally.
- After 20 minutes, remove chicken and place on a cutting board. Pour coconut milk in the pot. Mix in milk and turn off heat.
- Turn on immersion blender and blend up the soup until smooth.
- Shred chicken. Add back to soup and stir.
- Serve hot. Or store in glass containers (mason jars) for meal prep. Let cool before storing back in fridge or freezer.