Mexican Chicken Cauliflower Soup
4 Tbsp. Olive Oil
6 cups sliced onions
2 Tbsp. Chili Powder
1/2 tsp. garlic powder
2 tsp. ground cumin
2 Medium Heads Cauliflower, cored and cut into chunks
8 cups chicken broth or vegetable broth
1 tsp. salt ½ tsp. freshly ground pepper 3 cooked diced boneless chicken breasts
2 Tbsp. Trader Joe’s Salsa per serving and added when served, optional
1 avocado, diced, optional
In a soup pot, sauté onions in olive oil until translucent, about 10 minutes. Add chili powder and cumin, cooking for 1 to 2 minutes, stirring constantly.
Add cauliflower and chicken stock. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes until vegetables are tender.
Purée ½ of the mixture in a blender, food processor, or with a hand blender. (You can blend it all if you don’t want any cauliflower chunks.) Thin to desired consistency with a little stock or water or leave as is, and add salt and pepper to taste.
Add cooked diced chicken breasts and stir. Measure out individual servings.
Top with 2 Tbsp. Trader Joe’s Salsa per bowl and serve. (You can also add grated jack/cheddar cheese and chopped fresh oregano, if desired. But dairy isn’t on our plan).