Ingredients (4 servings)
- 2 tbsp coconut oil
- 450 g boneless chicken thighs
- 1 (110 g) yellow onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp Tex-Mex seasoning
- salt or ground black pepper, to taste
- 475 ml water or chicken broth
- 425 ml heavy whipping cream or coconut cream
- 300 g (700 ml) celery stalks, diced
- 60 ml (33 g) roasted pumpkin seeds
- 1 tsp paprika powder
- 1 lime, in wedges
- 120 ml (8 g) fresh cilantro
Instructions
- Add the oil to a large frying pan on medium-high heat. When hot, add the chicken, onion, garlic, salt, pepper, and Tex-Mex seasoning. Fry the chicken until the onion is soft and the chicken has some color.
- Pour in the broth or water and cook the chicken for about 15 minutes or until tender. Shred the chicken in the pot using two forks.
- Add the cream and celery. Let the soup simmer for 5 minutes.
- When serving, top the soup with roasted pumpkin seeds, paprika powder, lime, and cilantro.
Tip!
Feel free to cook more chicken at the same time and pull it out before adding the cream and celery. Pulled chicken is great to keep in the refrigerator for salads, sandwiches or in an omelette. For this recipe, you can also use chicken or turkey leftovers, or a prepared rotisserie chicken. If your fresh cilantro looks a bit tired, mix it with some avocado or olive oil and you get a lovely herb oil! Perfect to drizzle the soup with.
