This rich but not heavy soup is great on a cold winter night. I like to use my crockpot and prep the ingredients beforehand so when I get home, dinner is ready.
Prep Time:15 minutes |
Cook Time:20 minutes |
Ready In:35-40 minutes |
Ingredients:
- 4 organic chicken breasts (chopped)
- 1 head(s) cauliflower (chopped)
- 1 carrot (chopped)
- 1 Poblano pepper (chopped)
- 1 cup(s) coconut milk
- 1 teaspoon(s) coconut oil
- 1 onion (diced)
- 1 can(s) diced tomatoes with chiles
- 3 teaspoon(s) cumin
- 1 teaspoon(s) chili powder
- 1 cup(s) cilantro (chopped)
- 1 avocado
Instructions:
1. Preheat a pan on medium with coconut oil
2. Add poblano pepper, onion and chicken breast
3. Cook until chicken is cooked and no longer pink
4. Take a large stock pot and add 7 cups of water, coconut milk, cauliflower,carrot, diced tomatoes, cumin, chili powder and cilantro.
5. Season with salt and pepper and bring to a boil, while stirring
6. Once cauliflower is soft, puree with a blender.
7. Add chicken with vegetables back into the soup and cook for additional 10 min
8. Serve with avocado and Enjoy!
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