Optional garnishes (but highly recommended):
In a large saucepan, add olive oil and cook red pepper, onion and garlic over medium heat for about 5 minutes or until vegetables are nearly tender.
Add in the next five ingredients (through to paprika) and stir until smooth. Stir in the shredded chicken. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until heated through, stirring frequently. Season with salt and pepper, to taste.
Just before serving, stir in cilantro. Serve with a squeeze of lime juice, additional cilantro, diced avocado and crispy baked tortilla or pita chips, if desired.
- If the soup has been sitting awhile, it may thicken up a bit so you may wish to add a bit more broth or coconut milk to thin it out to desired consistency.
- Although the recipe instructions say the garnishes are "optional," they are HIGHLY recommended for optimal flavour. I used a half cup of cilantro, and the juice of one lime to flavour up the pot of soup. Then, I topped each serving with some diced avocado and additional cilantro.
- This soup pairs well with something that has a bit of crunch that can be used to dip into the soup or as a shovel to scoop up the chicken. I like to cut up a whole-grain or corn tortilla into wedges or strips, brush a little olive oil over top, and sprinkle with a bit of salt, pepper and garlic powder and bake at 375 F for about 10-15 minutes or until lightly browned and crispy. Just make sure you watch them closely as they can burn easily.
- This recipe is great if you're looking to do some meal prepping or batch cooking. Just double or triple the recipe and freeze the soup in individual containers or large ziploc bags for quick and easy future meals.
Calories: 296kcal | Carbohydrates: 15g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 420mg | Fiber: 4g | Sugar: 6g