Curried Chicken Soup

If you like curry, this is a tasty soup.  Mia thought it was a bit too spicy so you could cut down the cayenne pepper if you don't like any spice.  We thought it would be good to serve it with a scoop of rice in each bowl, too.  :)

Curried Chicken Soup

4 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium bell pepper, chopped
1 small onion, diced
2 Tbsp olive oil
2 garlic cloves, minced
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 C. water
1 can (13.66 oz.) coconut milk
3/4 C. minced fresh cilantro, optional

In a large resealable plastic bag, combine the curry salt, pepper and cayenne.  Add chicken and shake to coat.
In a large saucepan over medium heat, saute the onions in olive oil until translucent.  Add the chicken, carrots and bell pepper and cook for 4 more minutes.  Add garlic and cook 1-2 minutes longer or until chicken is browned and vegetables are tender.
Stir in garbanzo beans, broth, tomatoes and water.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Stir in coconut milk; heat through.  Garnish servings with cilantro, if desired.

Recipe altered slightly from TasteofHome.com