Ingredients
Scale
- 1 tablespoon neutral oil (olive oil, avocado oil, etc.)
- 1 small yellow onion, diced (approximately ¼ cup)
- 2 cloves garlic, finely minced
- 2 cups chicken broth
- 1 (7-ounce) can diced green chilies
- 1 ¼ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt to taste
- Freshly ground black pepper to taste
- 1 (13.5-ounce) can unsweetened coconut milk or coconut cream
- ½ cup raw cashews
- 2 ½ cups cooked, shredded chicken
- 2 ½ tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro (plus more for serving)
- Sliced or diced avocado for serving
Instructions
- Heat a large pot over medium-high heat. Add neutral oil and warm until hot and shimmery.
- Sauté diced onions for 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir well and bring to a low boil. Reduce heat and simmer for 10 minutes.
- While simmering, blend coconut milk (or coconut cream) and cashews in a high-speed blender until smooth.
- Add cashew cream, shredded chicken, lime juice, and cilantro to the pot. Stir and simmer until chicken is warmed through. Adjust seasonings as needed.
- Divide into portions, garnish with cilantro and avocado, and serve immediately.
Notes
- Use coconut cream for a richer texture.
- Pre-cooked rotisserie chicken works well for shredded chicken.
- For extra thickness, blend a portion of the soup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg