4 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add sweet potato, onion, and pepper; sauté 10 minutes or until almost tender; add garlic, and sauté 30 seconds. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally

Step 2

Place 2 cups soup mixture in a blender. With center cap of blender lid removed, process on low speed until smooth. Return pureed mixture to remaining soup mixture.

Step 3

Stir in chicken; cook over medium heat 5 minutes. Stir in rice and coconut milk. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Serve with lime wedges, if desired.

Oxmoor House Healthy Eating Collection

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