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red pepper soup

Unstuffed Pepper Chicken Soup

PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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
  4. Top with extra cilantro and enjoy!