I love a recipe that is simple and delicious.

During the cooler months, I make soup every week for our lunches.  It’s just what I am craving and it’s a quick and convenient grab.

Usually cream soups have dairy, but this soup uses canned coconut milk.  Make sure to choose a brand that is BPA free.  Don’t like coconut?  My husband doesn’t like coconut and he really likes this soup!  He has no clue the secret ingredient is coconut milk.  That’s my tip for you today.  Don’t tell people you are feeding them healthy.  Just let them enjoy!

So grab your slow cooker and get ready to make this soup for you, your family and your friends.

3 -4 chicken breasts
1 can diced tomatoes
1 can coconut milk
1 cup chicken broth
1 tsp garlic powder
1 to 2 tbsp Italian Seasoning (I like a lot of seasoning)
Salt and Pepper

Open up your slow cooker and dump in your diced tomatoes, chicken broth and coconut milk.  (Note: I blend my coconut milk before putting it in to combine the liquid and the solids.) Add in your seasonings.  Place your chicken breasts in the slow cooker.   Turn your slow cooker on low and cook for 4 hours.

Shred the chicken breast meat with two forks.  (You can either remove the chicken breasts for shredding or just shred them in the soup. As you guessed, I just shred them in the soup.)

Serve up and enjoy!