Halloween trick or treating was particularly tricky this year – it was cold, windy and we had to brave hail to make sure the kids could get their fill for candies. Once home, my friend welcomed us with a warm bowl of soup – the best soup I had in a very long time.. It was such a perfect evening – company of friends, kids happy with all their loot and the icing on the cake was – a recipe for the most awesome soup ever!
Note: The coconut milk is totally optional. The first time I made this Chicken soup, I did not use it and the soup came out exceptionally well. The second time I tried a slight variation which was using coconut milk – it gave an interesting spin to this recipe; almost tasted like a Thai soup.
- 1 cup tomato, finely chopped
- 1 cup onion, finely chopped
- 3 cloves of garlic, chopped
- 1 pound chicken, cut into cubes
- 1 cup chicken broth
- 1 cup mixed vegetables, I used cut red peppers, beans, and corn
- 1/2 cup coconut milk, optional
- 1/4 cup Tabasco sauce or to taste
- salt to taste
- water as desired to adjust the consistency
- Heat oil in a cooker at medium heat. Once heated, add onions and garlic and fry them. When the onions turn translucent, add cut tomatoes and fry them till they are mushy.
- Add the remaining ingredients and mix well. Add water if needed to adjust it to the desired consistency. Cover the cooker and put the vent on. Let the vent go off once and wait for the cooker to cool down before opening the lid.
- An alternate method using the slow cooker - After Step 1.
- Transfer the fried tomato - onion paste to the slow cooker. Add the remaining ingredients and mix well. Add water if needed to adjust it to the desired consistency. Cover the cooker and cook on high heat for 3 hours.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.