Description
This delicious and satisfying soup is a perfect seasonal dish to make this time of year!
Ingredients
Scale
- 1 ½ lb boneless, skinless chicken breasts
- 2 tbsp green onion, diced
- 1 red medium bell pepper, diced
- 1 small zucchini, diced
- 2 ½ tsp. ground cumin
- 1 tsp. dried oregano
- 3 tsp ancho chili powder
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 2 cups organic chicken broth (FODMAP safe)
- 1 cup pureed pumpkin
- 1 14-ounce can full-fat coconut milk
- Juice of 1 lime
- Fresh cilantro, avocado and lime wedges for garnish (optional)
Instructions
- Add the onion, red pepper, zucchini, and spices to the bottom of the slow cooker. Place the chicken on top of the vegetables in a single layer.
- Add the chicken broth and place lid on slow cooker. Set heat to high and cook for 4 hours or until chicken is done and vegetables are tender.
- Remove the cooked chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and add the coconut milk, pumpkin puree and lime juice. Stir and cook on low for an additional 15-30 minutes.
- Garnish with cilantro, avocado and fresh lime if desired!
Notes
Serve with your favorite FODMAP safe tortilla chips!
Keywords: FODMAP safe soup, low FODMAP dinner recipe, IBS diet recipes, FODMAP soap recipes
