✤1/2 tbsp olive oil
✤1 red or yellow onion, diced (~360g)
✤3 cloves garlic, chopped
✤4 carrots, peeled & sliced (~420g)
✤1-2 limes, juiced
✤ salt & pepper, to taste
✤2-3 jalapeños, seeded & sliced (~75g)
✤1- 14.5 oz can fire-roasted tomatoes
✤2 ½ cups chicken broth
✤1 ½ lbs boneless, skinless chicken breasts
✤1 can unsweetened light coconut milk
❖In a large stock pot, heat the oil over medium-high heat. Add the onion, garlic & carrots and sauté about 5 minutes.
❖Stir in the lime juice, jalapeños, salt, pepper, tomatoes, broth & chicken. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, until chicken is cooked through.
❖Remove pot from heat, remove cooked chicken and place on cutting board.
❖Add the coconut milk into the pot and blend until creamy using an immersion blender.
❖Shred the chicken, then return to pot. Stir together and rewarm a couple minutes.
