South of the Border Chicken Soup

A new take on a winter staple. This soup comes together easily and the unusual addition of coconut milk to this Mexican favorite adds a richness that really satisfies.

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Ingredients.

• 2 tbsp. coconut oil

• 1 onion, chopped

• 2 carrots, peeled and chopped

• 2 stlaks celery, chopped

• 1/4 head cabbage, sliced

• 4 garlic cloves, minced

• 2 tsp. chili powder

• 2 tsp. dried oregano

• 2 tsp. garlic powder

• 1 tsp. smoked paprika

• 1 tsp. cumin

• 1 tsp. kosher salt

• 1 [28-oz.] can whole tomatoes

• 1 lb. boneless, skinless chicken thighs

• 4 cups water

• 1 cup salsa

• Juice of 2 limes

• Cilantro, chopped

Method.

In a large stockpot over medium-high heat saute onions, carrots, celery, cabbage and garlic. Cook until vegetables begin to soften.

Add all spices and cook for 2 more minutes until fragrant.

Add chicken thighs, canned tomatoes, salsa and water. Bring to a low boil.

Reduce heat to simmer and cover. Cook for 20 minutes, until chicken is cooked through.

Remove chicken from pot and shred.

Return chicken to pot, add coconut milk. Continue to cook until soup is hot.

Garnish with fresh lime juice and chopped cilantro.

Serves 6.