Caribbean Coconut Chicken Soup

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!