Creamy Tomatoe Chicken Soup

This rich creamy soup is good in the fall and will last you straight through winter. The earthy tomatoes compliment the shredded chicken and will fill your stomach and soul.

ingredients

2 Chicken thighs or 1 large chicken breast
1 Red onion - chopped
1/4 C. Olive oil
1/2 T. Butter
1 t. Chicken bullion
1 t. Creole seasoning *1/2 t. for mild and 1 1/2 t. for hot*
1 t. Onion powder
3 Large ripe tomatoes diced or 2 cans diced tomatoes with celery and olive oil
2 Garlic cloves diced
1 Can fresh cut green beans
2 C. Milk
1 C. Chicken or vegetable Stock
1 T. Basil herb mixture in a tube or fresh chopped basil
Sea salt and fresh cracked black pepper to taste

directions

1
In a medium pot poach chicken in water and a generous amount of sea salt
2
In a large pot add olive oil and butter and heat over low
3
Dice red onion and add to pot with butter and oil
4
Season onions with chicken boulion, creole seasoning, and onion powder
5
Let onions and chopped garlic simmer for 10-15 minutes
6
When onions start to get slightly translucent add 2 cups or 1 can of diced tomatoes
7
Let simmer for 15-20 minutes over low
8
Add the remaining tomatoes and chicken stock to the pot and stir until well combined
9
Remove from heat and add tomatoes and onions to a blender reserving 1 cup of the tomato mixture
10
Blend until mixture is smooth and creamy and return to pot over low heat
11
Blend 1 can green beans and reserved tomato mixture until smooth, add to pot with tomato mixture, stir until well combined
12
Add milk, salt and pepper, shredded chicken, and basil to pot and stir
13
Simmer over medium to low heat for at least 15 minutes. Soup can stay on stove for up to 1 hour