Spicy Cream of Chicken Soup

I started to make my chicken chipotle soup and decided to give this recipe a little twist with some coconut milk.  It turned out so DELICIOUS!  

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, pressed
• 4 skinless boneless thighs, cut into 1/2 in" pieces 
• Canned 2 chipotle chilies in adobo sauce, finely chopped, plus 2 tbsp adobo sauce from can -Be careful to buy the non gluten brands.  Some have flour in them.  Use less if you don't want the recipe as spicy.
• 7 cups broth - I use homemade chicken broth
• 1/4 cup fresh cilantro chopped
• Himalayan Sea Salt and Black pepper – To Taste
• 1 Green Bell Pepper
• 3 Roma Tomatoes 
• 3 tbsp Hemp Seeds(optional)
• 1 bunch swiss chard (diced)
• 1 can Native Forest Coconut Milk

Directions:

• In large stockpot, heat coconut oil medium-high heat. Stir in onion, garlic & swiss chard, lower the heat medium and cook until onion begins to brown - about 7 min
• Increase the heat to high, push the veggies to the side of the pan, add the chicken and cook, stirring until golden, about 5 min. 

• Add chopped bell pepper, tomato, chipotles & hemp seeds. Stir in adobo sauce & chicken broth

• Simmer on med-low heat for 15-20 min
• Stir in cilantro, coconut milk & season w/ sea salt & black pepper(to taste) and simmer an additional 5-10min
• Remove from heat and serve up and garnish with avocado