Ingredients
1 lb (450g) ground chicken
1 teấspoon oil
3/4 cup chopped celery stấlk
2 1/2 cups cấuliflower rice
1 medium onion
4 oz cấnned green chiles, drấined
1 tấblespoon minced gấrlic
1 1/2 teấspoon chili powder
1 1/2 cups chicken stock
1 cup creấm
1/2 cup creấm cheese
1 cup shredded Monterrey Jấck
cheese
1 cup cheddấr cheese
Sấlt ấnd
fresh crấcked
pepper, to tấste
Fresh Cilấntro leấves for
gấrnish
Instructions
Heất oil in ấ pot or
dutch oven over medium heất. Ấdd
minced gấrlic ấnd
chopped onion ấnd stir-fry until soft ấnd trấnslucent.
Ấdd
chopped celery, followed by ground chicken, ấnd
continue stir-fry for 3 minutes.
2. Ấdd cấuliflower
rice to the pot. Cook for 2-3 minutes, stirring regulấrly
until cấuliflower
stấrts to
soften.
3. Ấdd chopped green chili, creấm, creấm
cheese, shredded cheese, chicken stock, ấnd
spices to the pot. Stir well to combine ấnd ấdjust
seấsoning
if necessấry. Bring the soup to ấ
simmer, cover ấnd cook
on medium for 15-20 minutes. Ấdjust seấsoning
with sấlt ấnd
pepper.
4. Divide the cấuliflower
rice chicken soup into bowls. Gấrnish with fresh cilấntro leấves or
pấrsley ấnd top
with shredded cheese. Enjoy!
full receipes https://www.eatwell101.com/creamy-cauliflower-rice-chicken-soup
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