Peruvian Chicken Cauliflower Rice Soup

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Peruvian Chicken Cauliflower Rice Soup

Yield 2

ingredients

• 1 medium white onion, chopped
• 1 bunch of cilantro, roughly chopped
• ½ jalapeno (optional)
• Juice of 3 limes
• ¼ cup water, plus more if needed
• 4 cups of low-sodium chicken stock
• 2 (4-ounce) boneless, skinless chicken breasts
• 1 teaspoon Kosher salt
• ½ head of cauliflower, riced (about 1 to 1½ cups)
• ½ cup of frozen peas
• Lime wedges for serving

Instructions

1. Combine the onion, cilantro, jalapeno, lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosed the mixture. Set aside.
2. In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and cook until the chicken is opaque and fully cooked through, about 20 minutes. Remove the chicken and let cool.
3. Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10-15 minutes, until the cauliflower rice is tender, but not mushy.
4. When the chicken is cool enough to handle, shred the meat.
5. To server, increase the heat to medium, return the shredded chicken to the pot, and add the onion-cilantro puree. Stir to combine and cook for 5 minutes before serving.
6. Divide into bowls and garnish with lime.

Nutrition Facts

Calories

277

Fat

4 g

Sat. Fat

1 g

Carbs

28 g

Fiber

5 g

Net carbs

21 g

Sugar

10 g

Protein

36 g

Sodium

1989 mg

Cholesterol

83 mg