The Recipe Club and was so excited to try it despite our warm weather. It was sooo delicious! Even all three of kids wanted seconds (even though they mostly drank the yummy broth). It offers such a unique blend of flavors and is healthy too (and it comes together really quickly, especially if using canned chicken). Definitely a new favorite for me!
3 boneless skinless chicken breasts (I used 1 can chicken)
8 cups chicken stock
1 cup matchstick carrots (I just sliced carrots)
1/3 tsp. ground allspice
1/2 tsp fresh thyme, chopped (I used 1/4 tsp dried thyme)
1/8 tsp ground cinnamon
1 TBSP fresh ginger, minced
1 TBSP minced fresh garlic
1 cup chopped roma tomato, juices drained off
1 cup coconut milk (I used light)
1 cup shredded mozzarella cheese
1/4 cup chopped cilantro
limes, cut in wedges
salt & pepper to taste
Lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.
In a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilantro. heat through but DON'T BOIL. add salt & pepper as needed. (I also added the cheese at this time and it seemed to work pretty well, we had a few cheese globs, but they were yummy too :-)
Ladle into bowls & top with tortilla strips & a lime wedge.