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
Ingredients
- 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
Instructions
- 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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