What You Need:
48oz Chicken Broth [for Whole30 just ensure it is compliant]
4 Boneless Skinless Chicken Breasts
Peppers (I used Anaheim)
Large White Onion
Minced Garlic (2-3 cloves)
Can of Coconut Milk
Seasoning of choice (I used smoked paprika and cayenne)
What You Do:
Add everything but the coconut milk to a Crock-pot. Cook on High for 4 hours or on Low for 8 hours. Once the time has expired, turn the crock-pot off, throw away the bay leaf and take the chicken out and shred it. Add the chicken back to the broth and vegetable mix. Add the can of Coconut Milk.
Serve immediately with toppings like Cilantro and hot peppers. You can also add avocado, bean sprouts, or any other topping you would like.
As far as ingredients for the soup – if there are other vegetable you like, feel free to use those. Corn is a great addition to this soup as are mushrooms. You could also add rice noodles or rice for a more filling, rich, non-Whole30 compliant soup.