Chicken Chili Soup

Chicken Chili Soup

Ingredients

• 2 tbsp unsalted butter
• 8 boneless chicken thighs
• 8 slice bacon
• 1 tbsp thyme
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp minced garlic
• 1 tbsp coconut flour
• 3 tbsp lemon juice
• 1 cup chicken stock
• 1/4 cup unsweetened coconut milk
• 3 tbsp tomato paste

Instructions

1. Cook the bacon in a large pot until crispy. Remove the bacon, crumble it, and set aside, leaving the drippings in the pot.
2. Add the butter to the pot and melt over medium heat. Add the chicken thighs and brown on both sides, about 4-5 minutes per side. Remove and set aside.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Stir in the coconut flour and tomato paste, cooking for 1 minute.
5. Pour in the chicken stock and lemon juice, scraping up any browned bits. Bring to a simmer.
6. Return the chicken to the pot along with the thyme, salt, and pepper. Cover and cook for 20-25 minutes until the chicken is cooked through.
7. Shred the chicken in the pot, stir in the coconut milk and crumbled bacon, and simmer for 5 more minutes before serving.