Butternut Chicken and Banana Soup recipe
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Ingredients
- 2 tablespoons coconut oil 6 skinless, boneless chicken breast halves, cut into chunks 2 cups chopped celery ½ cup chopped red onion 2 tablespoons curry powder 4 cloves garlic, minced 4 cups chicken broth 2 cups water 1 (15 ounce) can light coconut milk 2 cups butternut squash cubes 2 (10 ounce) cans diced tomatoes with green chile peppers ¾ cup sweetened shredded coconut 2 firm bananas, thickly sliced
Nutrition Info
- 182.9 caloriescarbohydrate: 14.5 gcholesterol: 30.9 mgfat: 8.4 gfiber: 2.7 gprotein: 13 gsaturatedFat: 5.6 gservingSize: -sodium: 567.4 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Butternut Chicken and Banana Soup
Directions
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Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes, add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
Pour chicken broth, water, and coconut milk into the pot, add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
Stir sliced bananas into the soup, simmer until soft, about 5 minutes more.