Curried Mango Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) olive oil, divided |
1 teaspoon(s) curry powder |
1/2 teaspoon(s) cinnamon |
1 large yellow onion, diced |
3 mangos, peeled, flesh cut away from the pits, finely chopped |
2 1/2 cup(s) chicken broth, divided |
1 pound(s) boneless, skinless chicken breasts, cubed |
1/2 cup(s) creme fraiche, plus extra for garnish |
juice of 1/2 lime |
salt and ground black pepper, to taste |
2 tablespoon(s) chopped fresh cilantro |
Directions:
1. In a large saucepan over medium-high, heat 2 tablespoons of the oil. Add the curry powder and cinnamon, then heat for 30 seconds. Add the onion and saute until tender, about 5 minutes. Transfer the onion as well as any oil and seasonings in the pan to a blender. Add the mango and 1 cup of the broth to the blender, then puree until smooth. Set aside. 2. Return the empty saucepan to medium-high heat. Add the remaining 1 tablespoon of oil. When the oil is hot, add the chicken and saute until browned and cooked through, about 6 to 8 minutes. Add the remaining broth and scrape the bottom of the pan to release any stuck bits and seasonings. Bring to a simmer. 3. Pour the mango puree back into the saucepan and bring to a gentle simmer. Stir in the creme fraiche and lime juice, then season with salt and pepper. Garnish each serving with cilantro and an extra dollop of creme fraiche (if desired).
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