Butternut Chicken and Banana Soup

You don't often find bananas in soup recipes, but you'll love how the uncommon addition's sweetness helps balance the spice in this chicken stew.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 183 Calories

Ingredients

• 2 cups water
• 2 cups chopped celery
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 2 tablespoons curry powder
• 2 tablespoons coconut oil
• 1 (15 ounce) can light coconut milk
• 6 skinless, boneless chicken breast halves, cut into chunks
• 2 cups butternut squash cubes
• 2 firm bananas, thickly sliced
• 0.5 cup chopped red onion
• 0.75 cup sweetened shredded coconut

Recipe Instructions

Step 1

Melt coconut oil in a large pot over medium-high heat. Sauté chicken in hot oil until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until onion is tender, 8 to 10 minutes more.

Step 2

Pour chicken broth, water, and coconut milk into the pot; add diced tomatoes with green chile peppers, butternut squash, and coconut. Bring to a boil, reduce heat to medium-low, and cook at a simmer until squash is soft, about 40 minutes.

Step 3

Stir bananas into soup; simmer until bananas are soft, about 5 minutes more.