Creamy Tomato Soup with Chicken!
Ingredients
2 x 14.5 oz
cans fire roasted tomatoes
1 cup
bone broth or water
1/4 teaspoon
fresh pepper
1 teaspoon
sea salt
1/3 cup
packed fresh basil
2 tablespoons
olive oil
2 pounds
boneless skinless chicken thighs
1 can
full-fat coconut milk
Instructions
In a large soup pot, stir together the tomatoes, broth or water, pepper, salt, basil, and oil.
Place chicken in the pot, covering the chicken as much as possible.
Cook on medium heat, covered, for 25 minutes. Stirring occasionally. Remove from heat, remove the chicken from the liquid, and let cool on a plate.
Blend soup with a blender. Then, add in coconut milk and stir to combine.
Pour the liquid back in the pot and add the cooked chicken. Cook on medium for about 5 more minutes and serve.
Enjoy!