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
  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.
Recipe by little coconutty at http://littlecoconutty.com/2015/09/whole-30-mexican-curry-soup.html