Doesn't this cold, rainy weather make you want a little soup or chili? I want to share a yummy one with you that I have made twice in the last week! I made it for Maddy and her 5 college friends when they blessed me with a weekend visit. I wasn't sure if they would be eating dinner with us, but this was one I could make in the Instapot at the last minute (even though the recipe calls for it to be in the Crockpot). We liked it so much that there were barely any leftovers for Jim, so I made it again Sunday night for him. You could have this on Keto, low carb, Paleo, Whole30, or just because you like it!
Chicken and Sweet Potato Soup, serves 4-6
1 1/2 lbs Chicken breasts (preferably organic, boneless)
1 4 oz can Green Chiles
4 Cloves Garlic
1 Tbsp fresh Cilantro
2 Diced Sweet Potatoes
1 Diced Onion
4 cups Bone Broth
1 tsp Oregano
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1/2 tsp Chili Powder
2 tsp Cumin
1 tsp Salt
Juice of 1 Lime
1 Tbsp Ghee
1/2 cup Coconut Cream*
Saute the chicken in the instapot to brown (about 3 min on each side). Then cut the chicken into bite size pieces. If you are using the crockpot, you can skip this step.
Place everything else in with the chicken except for the last 3 ingredients.
Turn the instapot onto the poultry setting, or cook in the crockpot on low for 6-7 hours.
When the cooktime is complete, add the ghee, lime, and coconut cream. and cook a little longer or mix well.
Serve with avocado, extra cilantro, or chives and Enjoy!
*Coconut cream comes in a can. Or you can use canned coconut milk (full fat) that has been refrigerated. The cream will be at the top and you can scoop it out and pour out the water.
***I adapted this recipe from Paleo Running Momma. Her recipe uses less broth and is more of a chili.