3sliceschicken breast - or 6 boneless and skinless chicken thighs, for mincing later
¼cupyellow onion - or use green spring onions
¼cupcelery
1½cupspotatoes - chopped
½cupsweet potato - peeled and chopped
1cancorn kernels - (14 ounces)
2½cupalmond milk
1teaspoonground coriander
1teaspoonsmoked paprika
1teaspoonchili powder (chilli powder in British English)
⅛teaspoonsea salt
¼teaspoonground black pepper
2tbsp.coconut flour
Optional Toppings:
½cupAvocado - diced
½cupGreek yogurt
½cuptortilla chips - crushed
Instructions
Chop onion and celery. Peel and chop potatoes. Place chicken and all vegetables (including cream corn) into the crockpot. Pour almond milk on top. Add coriander, paprika, chili powder, salt and pepper.
Set the crockpot on high for 4 hours on high or low for 6 hours.
Remove the chicken breast from the crockpot and mince. Place minced chicken back into the soup.
Add 2 tablespoons of coconut flour to the soup. Be sure to evenly distribute the flour over the soup. Stir the soup until you see it thickening. Once it has thickened, you are ready to enjoy it.