Golden Coconut Chicken Soup with Spiced Pitas

Name: Golden Coconut Chicken Soup with Spiced Pitas
Yield: 2 to 4
Ingredients: 2 tablespoons coconut oil; 1/2 sweet onion; 1/2 red bell pepper; 1/2 orange bell pepper; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 garlic cloves; 1/2 teaspoon freshly grated ginger; 2 teaspoons McCormick Ground Turmeric; 12 ounces sliced mushrooms; 1 14-ounce can full-fat coconut milk; 1 14-ounce can light coconut milk; 8 ounces low sodium chicken stock; 2 chicken breasts; 3 tablespoons fresh chopped cilantro; 3 pita breads; 3 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon McCormick Oregano Leaves; ½ teaspoon McCormick Minced Garlic; ¼ teaspoon McCormick Crushed Red Pepper; ¼ teaspoon McCormick Ground Turmeric

User Reviews

4.8

18 reviews

Excellent

Servings
2 to 4
Course
Soup
Cuisine
Indian

Golden Coconut Chicken Soup with Spiced Pitas

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 tablespoons coconut oil
1/2 sweet onion, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 teaspoons McCormick Ground Turmeric
12 ounces sliced mushrooms
1 14-ounce can full-fat coconut milk
1 14-ounce can light coconut milk
8 ounces low sodium chicken stock
2 chicken breasts, cooked and shredded
3 tablespoons fresh chopped cilantro, plus extra for topping

crispy spiced pitas

3 pita breads
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon McCormick Oregano Leaves
½ teaspoon McCormick Minced Garlic
¼ teaspoon McCormick Crushed Red Pepper
¼ teaspoon McCormick Ground Turmeric

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Instructions

Heat a large pot over medium heat and add the coconut oil.
Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.
To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.
crispy spiced pitas
Preheat the oven to 425 degrees F. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.
Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.