A zesty, flavorful paleo soup with cauliflower rice and tender chicken. A fun twist on classic stuffed peppers!
Happy Monday friends! Do you get Easter Monday off? I don’t. But that’s cool. I can only have so many days off in a row before I mostly lose my mind. Or lose the rest of my mind. Still not sure which it is.
Unstuffed Pepper Chicken Soup
- 2 tbsp coconut oil divided
- 2 large red bell peppers diced
- 4 cups chicken broth
- 1 tbsp red wine vinegar
- 2 cloves garlic minced
- ¼ cup diced sweet onion
- 1 large bunch asparagus trimmed and sliced
- 1/4 tsp salt
- 2 tsp chili powder
- 2 tsp paprika
- ½ tsp salt
- 1 lb shredded chicken make it easy and shred a rotisserie chicken!
- 4 cups cauliflower rice
- ¼ cup fresh cilantro
Place coconut oil in a large pot over medium heat. Add diced red pepper and saute for 6-7 minutes, or until soft. Place in the blender with half of the chicken broth and blend until smooth.
Add remaining coconut oil, onion, and garlic to the pot and saute for 3-4 minutes, or until translucent. Add in the asparagus and saute for 5 minutes.
Add in blended pepper mixture, remaining broth, salt, chili, paprika, chicken, cilantro, and cauliflower rice. Bring the mixture to a boil, and then reduce to medium heat. Cover the pot and allow to simmer 10-15 minutes, or until the cauliflower rice is soft
Top with extra cilantro and enjoy!