Whole 30 Mexican Curry Soup

mexican curry soup

This soup is so so GOOD. I love nothing more than fall and soup and the comforting tastes of sweet potato. The broth is bursting with flavor and will quickly become a family favorite. This recipe has been adapted and made whole30, the original recipe is by glutenfreegoddess.com and I’ve been making it for years! 

Mexican Curry Whole30 Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 sweet potato cubed
  • 3 large carrots chopped
  • 1 red bell pepper chopped
  • 2 tbsp ghee
  • 2 cups organic chicken broth
  • ½ can coconut milk
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • ¾ tsp yellow curry
  • 4 cloves of garlic
  • 1½ c chopped tomatoes
  • ¼ tsp pepper
  • ¼ tsp salt
  • 2 green onions
  • avocado
  • lime
  1. First put ghee on the bottom of crockpot and place frozen chicken breasts on top. In a skillet heat oil and curry and cumin for a minute at med high heat. Throw in tomatoes, peppers, garlic, and cook for a couple more minutes. Pour entire pan into crockpot and add chicken broth. Let cool on high for an hour than add sweet potatoes and carrots and let cook for another 2-3 hours till chicken shreds easily. Add half a can of coconut milk. Garnish with avocado, lime and green onions.

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