Easy Creamy Tomato Chicken Soup (dairy free)
1 box chicken broth (about 4 cups)
1 tsp garlic powder, Or 2-3 cloves of fresh garlic pressed.
1 Tbsp of basil, Or a handful of fresh basil chopped
2 tsps of oregano
1 tsp of powdered ginger, Or use fresh I did not have any
1 14 ounce can of Coconut Milk or Coconut Milk lite
1 14 ounce can of diced tomatoes and their juice
4 cooked chicken breasts (I marinated mine in Italian seasoning and then baked in the oven)
1/2 to one bag of fresh washed baby spinach (or chopped if big spinach)
*for vegetarian version add cubed pan seared tofu and substitute vegetable broth
*for fishatarin use cooked shrimps instead of chicken and substitute vegetable broth
salt and pepper to taste. I did not add pepper but served with hot red chilli flakes.
1. Put everything in a but the chicken and the spinach into a large pot
2. Cut up or shred the chicken into bite size pieces and add to the pot
3. Heat to a nice boiling simmer, turn off the heat and add the spinach stirring well. Cover and let sit until spinach is nice and warm and wilted then serve.
More fresh basil can be used for the garnish when served.
Recipe adapted from this recipe.