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Delicious, flavorful, and
husband approved! This soup serves 6 hearty portions.
1 14 ounce can coconut milk
1 14 ounce can chicken broth
1 8 ounce can tomato sauce
1 14 ounce can diced tomato
(with juice)
2 cloves garlic, minced
1 tablespoon dried basil
2 teaspoons dried Italian
seasoning
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 15 ounce can cannelloni
beans, rinsed and drained
3 medium carrots, sliced into
half-inch rounds
2 stalks celery, chopped
1 medium onion, chopped
3 large chicken breasts,
boneless, skinless
1. Add the coconut milk,
broth, tomato sauce, diced tomatoes, garlic, basil, Italian seasoning, salt,
and pepper to the crock-pot and stir to combine.
2. Add the beans, carrots,
celery, and onion. Stir.
3. Add chicken breasts. Cover crock-pot with lid and
cook on high for 4 hours or on low for 8 hours. (All crock-pots vary in cooking
temperatures, so adjust cooking times to your crock-pot.)
4. When ready to serve, shred
chicken using 2 forks. Stir to distribute chicken. Enjoy!
