Easiest Way to Make Guatemalan Chicken Soup Recipe

Butternut Chicken And Banana Soup

· this guatemalan black bean soup is creamy, packed with flavour, and hearty enough for a meal.

Recipe Summary Butternut Chicken And Banana Soup

I know . . . bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!

Ingredients | Guatemalan Chicken Soup Recipe

2 tablespoons coconut oil

6 skinless, boneless chicken breast halves, cut into chunks

2 cups chopped celery

½ cup chopped red onion

2 tablespoons curry powder

4 cloves garlic, minced

4 cups chicken broth

2 cups water

1 (15 ounce) can light coconut milk

2 cups butternut squash cubes

2 (10 ounce) cans diced tomatoes with green chile peppers

¾ cup sweetened shredded coconut

2 firm bananas, thickly sliced

Directions

Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.

Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.

Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.

For a more spicy stew, add black pepper and cayenne.

Info | Guatemalan Chicken Soup Recipe

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 12 Yield: 12 servings

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