Tex-Mex Chicken Soup (paleo) (Edit recipe)

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To be honest, I LOVE anything that is Mexican food related. Growing up in California spoiled me in many ways, one was the amazing Mexican food. As an adult I tried Tex-Mex and love that almost as much. I am always thinking of ways to make soup more appealing to my husband, who is not naturally a soup lover...right? I don't understand it.

This recipe comes together in one pot and is super tasty. The whole family will enjoy it. You can bump up the heat if you like or leave it more spicy, not so much hot. You can double the recipe and freeze it for an easy weeknight dinner. It is very versatile.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 5

Ingredients

2 whole Boneless Skinless Chicken Breasts, bite size pieces
2 Tbsp Avocado Oil
6 pieces Bacon, chopped
.5 head Cauliflower, riced
4 cups Chicken Stock
.5 cup Coconut Milk
1 whole Onion, any color, diced
2 whole Carrots, diced
2 pieces Celery, diced
.5 whole Bell Pepper, any color, diced
1 tsp Chili Powder
1 tsp Sea Salt
.5 tsp Black Pepper
.25 cup Cilantro, chopped
1 whole Avocado

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven or large pot, add 1/2 of the oil in the pot, cook the bacon until just crispy, about 7 minutes.
Remove from pan, place on plate to drain.
Add the remaining oil and chicken to the pot and cook until done, about 10 minutes.
Add the cauliflower, onion, carrots, celery, bell pepper and cook for 7-8 minutes, add oil if needed so they don't stick to bottom of the pot.
Pour the chicken broth and coconut milk into the pot and add all the spices.
Stir well put the lid on and let cook for 10 minutes.
Add bacon back into pot.
Ladle the soup into bowls and top with cilantro and avocado.

Notes

You can use chicken bone broth or vegetable broth for the chicken stock if desired. Sour cream and scallions are nice if you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	182
Fat:	11 g
Carbohydrates:	3 g
Protein:	16 g
Cholesterol:	34 g
Sodium:	727 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.