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Ingredients
- 3 lbs Tomatoes halved and cored
- 4 Tbs Coconut Oil
- 2 Tb Garlic Cloves Minced
- 1 Onion thinly sliced
- 2 C Chicken Stock
- 1/2 C Fresh Basil chopped
- 1/2 C Canned Coconut Milk
- 1 Chicken Breast shredded
- 2 Tb Cilantro chopped
Ingredients
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Instructions
- Preheat oven to 350 Arrange the Tomatoes and Onions on a baking sheet. Sprinkle them with the Garlic and Basil. Drizzle with the Coconut Oil then bake for 45 minutes. Stir them on the baking sheet halfway through
- While the vegetables are roasting place 1 C of Chicken stock and 1 C of water on a small pan with a fresh Chicken breast and bring to a boil. Once it boils reduce heat and allow to simmer for 15 minutes. Remove the chicken breast to shred the meat then set aside the meat in the fridge for later
- When the vegetables are done roasting place them in a crock pot and pour in 1 Cup of Chicken Stock. Cook on High for 1-2 Hours or on low for 4-5 Hours
- Use an immersion blender to puree the vegetables. Add in the Coconut Milk and the Shredded Chicken. Season to taste (about 3 tsp of Kosher salt and 1 tsp of Black pepper). Allow to cook for 30 more minutes on low then serve with a sprinkling of Cilantro
Recipe Notes
Might also add 1 tsp of Crushed Red Pepper to give it a little spice.
To make a Vegetarian version leave out the Chicken in step 2 and substitute Vegetable Stock for the Chicken Stock in Step 3
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