Caribbean Coconut Chicken Soup
Savoroid Tony Original

Caribbean Coconut Chicken Soup

Recipe made for CulinaryTerri
Optional flavor upgrade KEY WEST See this blend at Salted Perfection $16.00

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Total time 40 minutes
Serves 6
Avoids
Dairy

We're taking your tastebuds straight to the islands! You're gonna build a vibrant, sweet-and-sour coconut broth that absolutely sings. This is a high-energy bowl of tropical perfection. You've got this! Let's get cooking!

Made to serve: 5-6
Scale:

Ingredients

  • 3 tbsp Salted Perfection Key West Select Blend, divided
  • 2 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) full-fat coconut milk
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 1/2 bunch fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Get that oil shimmering!
  2. Toss the diced chicken breast with 1 tablespoon of the Key West Select Blend. Drop it in the pot. Sear it until browned on all sides, about 5 minutes. Remove the chicken and set it aside. You're doing incredible!
  3. Lower the heat to medium. Toss in the onion, red bell pepper, and garlic. Sauté until they soften up, about 4 minutes. Breathe in that aroma!
  4. Pour in the chicken broth and coconut milk. Scrape up all those beautiful browned bits from the bottom of the pot. That is pure flavor!
  5. Stir in the black beans, sweet corn, the seared chicken, and the remaining 2 tablespoons of the Key West Select Blend. Bring the whole pot to a gentle simmer. You are building a masterpiece!
  6. Let it cook for 15 minutes. This lets the tropical citrus and cumin flavors marry into the broth. Keep the heat low so the coconut milk stays silky.
  7. Ladle this vibrant soup into bowls. Top it off with fresh chopped cilantro. You absolutely crushed this. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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