This recipe is one of my all time favorites. I found it a few years ago while scrolling through my Pinterest feed. I’ve made all of my family try it, and it’s now one of their favorites too! I recently have found out that I love to make this soup because hearing Walt say “it’s mato soup time” is truly one of the cutest things ever. Ahhh, I just love that boy. Anyways, back to the soup.
River North Paleo Girl is who we all have to thank for this deliciousness. This soup is so easy and it makes A LOT of soup! We always end up putting some of it in the freezer to have later! There are a couple of things I do slightly different than her recipe. I use a rotisserie chicken instead of eight boneless chicken breast like she calls for. I love cooking with rotisserie chickens. They are so good and so easy. It also cuts the cooking time in half! Another thing that I do is use lite coconut milk instead of full fat (it tastes just as good to me and less cals which is always a plus). I also add a little bit of cayenne to it because Davis likes spicy food!
1 Large Onion, chopped
2 Cloves of Garlic, minced
2 14oz Cans of Coconut Milk (I use lite, and be sure to shake well)
2 14oz Cans of Diced Tomatoes + Juice
2 Cups of Chicken Broth
1 Small Can of Tomato Paste
1/2 Jar of Your Favorite Tomato Sauce
2 Tablespoons Italian Seasoning
1 Tablespoon Dried Basil
1/2 Teaspoon of Cayenne Pepper(if you want it spicier)
Sea Salt and Pepper to Taste
Literally just put everything into the crockpot and cook on low until the onions are translucent and soft.
If you don’t have a lot of time then sautee the onions first and then add to the soup!