Total Steps
11
Ingredients
11
Tools Needed
3
Ingredients
- 1 tablespoons coconut oil
- 1/2 onion, chopped
- 1 jalapeno, diced
- 4 cups chicken stock
- 1 can coconut milk
- 1/2 pound mixed mushrooms, sliced
- 1 head broccoli, chopped (stems too)
- 1 pound chicken thighs skinless-boneless, cut into 1/8 inch thick pieces
- 1 large heirloom tomatoes, roughly chopped
- 1 avocado, sliced
- handful organic cilantro
Instructions
1
Step 1
Warm oil in a large saucepan over medium heat.
2
Step 2
2 to 5 minutes
Add onion and jalapeno, stirring frequently until softened.
3
Step 3
Stir in stock, coconut milk and bring to a simmer.
4
Step 4
Pour broth through a fine mesh strainer and discard solids.
5
Step 5
Return broth to saucepan.
6
Step 6
2 to 3 minutes
Reduce heat to medium, add mushrooms and broccoli and cook until tender.
7
Step 7
1 to 3 minutes
Add chicken and cook, stirring constantly, until no longer pink.
8
Step 8
Add tomatoes.
9
Step 9
Ladle soup into bowls and garnish with avocado.
10
Step 10
Serve with wedges of lime.
11
Step 11
Top with cilantro.
Tools & Equipment
large saucepan
fine mesh strainer
bowls