Chicken Salsa Verde Soup with Cauliflower Rice

Prep:30minCook:1h

Adapted from www.meatified.com Any Nightshade-Free Salsa Verde can be used for this recipe. If you are like me you will make your own cauliflower rice. Make sure you purchase a cauliflower head with the green stems still attached so you can dice them and add to soup for crunch along with carrots and celery. P.S. My picky six and four year-old kids gave me a 4 star rating as a chef for this recipe.

Updated at: Thu, 17 Aug 2023 12:17:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories358.7 kcal (18%)

Total Fat15 g (21%)

Carbs27 g (10%)

Sugars10.1 g (11%)

Protein29.9 g (60%)

Sodium2425.8 mg (121%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Rinse cauliflower and cut into florets, use a grater and grate into rice form.

Step 2

Heat oil in a medium saucepan. Season chicken with salt, pepper and cumin (if using either), onion and garlic powder and add to pan, brown until almost cooked through. Remove chicken chunks from pan and keep warm.

Step 3

Add carrots, celery, and diced cauliflower greens (*see note) to pan and saute for 5 minutes.

Step 4

Add nightshade-free salsa, chicken broth, oregano, and ginger and simmer until veggies are tender about 15 minutes.

Step 5

Add reserved chicken chunks and cauliflower rice to pot and simmer for another 5 minutes until cauliflower is tender, but still has some bite and chicken in cooked through.

Step 6

Add soup to bowls and garnish with lime juice, cilantro, avocado, coconut cream or yogurt, and green onions. Serve with tortilla or plantain chips on the side.