Cheesy Chicken Soup

About This Recipe

Easy cheesy chicken soup made with chicken, veggies, and a thick and creamy "cheesy" broth without any dairy or flour. It makes a comforting and healthy chicken soup that's made in one pot and ready in 35 minutes. Gluten-free, dairy-free, paleo, and Whole30 approved!

Ingredients

• 1 tablespoon ghee
• 1 heaping cup diced onions ((130 grams))
• 2 cloves garlic, minced
• 1 1/2 pounds yukon gold potatoes, diced into 1-inch pieces ((4 1/2 cups diced/4-5 potatoes))
• 3 cups chicken broth
• 2 medium-large bell peppers, diced ((3 cups/300 grams))
• 3 cups shredded chicken ((340 grams))
• 1 15-ounce can full-fat coconut milk
• 1/2 cup nutritional yeast
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• salt and pepper, to taste
• optional toppings: cilantro, green onion, avocado, hot sauce...

Instructions

1. In a large dutch oven or stockpot, add oil over medium-low heat and let it get hot, about 30 seconds. Add onions and salt and pepper and saute for 5 minutes, stirring occasionally, until softened and golden brown. Add garlic and saute for another 1-2 minutes. Add a splash of broth if needed to make sure it doesn't burn.
2. Add the potatoes and broth and mix well to combine. Make sure nothing is stuck on the bottom of the pan. Cover with a lid and let simmer for 10-12 minutes, being careful to not let it boil over.
3. While the potatoes cook, add the coconut milk, nutritional yeast, chili powder, cumin, paprika, and a pinch of salt and pepper to a high powered blender.
4. After 10-12 minutes, the potatoes should be pretty soft (they don't have to be cooked all the way through). Take out about a cup of the potatoes from the pot and add it to the blender. If you get a little broth, that is okay. Blend until smooth and combined.
5. Add your peppers to the pot and mix well. Then add the cheesy broth along with your shredded chicken and mix well to combine. Let simmer for 5-10 minutes until veggies are cooked to your liking. Top with toppings and enjoy!