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Mulligatawny Soup
Prep Time
10
minutes
mins
Cook Time
5
hours
hrs
Servings:
6
Author:
Constance Smith - Cosmopolitan Cornbread
Equipment
slow cooker
Ingredients
1
bell pepper
any color
1
onion
2
stalks
celery
1
jalapeño
seeded
6
c
chicken broth
1
Tb
curry powder
1
teaspoon
sea salt
1/2
teaspoon
ground nutmeg
1/2
teaspoon
ground black pepper
14
oz
diced tomatoes
canned
1
chicken breast
boneless, skinless OR chicken thighs (See Note)
14
oz
canned coconut milk
chilled
1
lime
For Serving
cooked rice or cauliflower rice
Instructions
To begin, dice the onion, bell pepper, and celery.
You will finely dice the jalapeño pepper, but remove the seeds first. You can leave them in if you want the heat, but I prefer to remove them.
Heat the coconut oil in a skillet over medium heat and add the diced vegetables. Cook until they are slightly tender and the onions are translucent.
Transfer the cooked vegetables to your slow cooker.
Pour in most of the chicken broth, but save a little bit – about a cup or so.
Whisk the tapioca flour into the reserved broth until it is combined, then add it to the slow cooker.
Add the curry powder, salt, nutmeg, pepper, diced tomatoes, and chicken breast.
Cover and cook in the slow cooker on low for 5-6 hours, or for 3 hours on high.
Carefully transfer the chicken breast to a cutting board and shred it.
Add the shredded chicken back to the soup.
Open the can of chilled coconut milk and spoon out the hardened cream. Add the cream to the soup.
Squeeze the juice of the lime into the soup.
Serve the soup with cauliflower rice or regular rice.
Enjoy!
Video
Notes
If you are using leftover shredded chicken in this recipe, use about 1 1/2 cup (more or less if you prefer) and add it at the end.
See This Recipe:
https://cosmopolitancornbread.com/mulligatawny-soup/
Nutrition
Calories:
222
kcal
|
Carbohydrates:
13
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
1311
mg
|
Potassium:
549
mg
|
Fiber:
4
g
|
Sugar:
77
g
|
Vitamin A:
811
IU
|
Vitamin C:
42
mg
|
Calcium:
62
mg
|
Iron:
3
mg
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