Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium poblano pepper, diced
  • 1 can (113g) diced green chiles
  • 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
  • 3 cups riced cauliflower
  • 4 cups chicken bone broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat oil in a Dutch oven over medium heat. Add onions and poblano peppers, sautéing until the onions are translucent and the peppers have softened. Stir in the garlic and diced green chiles, cooking for 60 seconds.
  2. Increase heat to medium-high and add the diced chicken thighs. Brown the meat for 4-5 minutes. Stir in the cumin, chili powder, and smoked paprika, coating the chicken evenly.
  3. Pour in the bone broth and riced cauliflower. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until the chicken is tender and the cauliflower has softened.
  4. Lower the heat to the minimum. Whisk in the cubed cream cheese one piece at a time until fully melted. Stir in the heavy cream and lime juice. Stir gently for 2-3 minutes until the soup reaches a glossy, thick consistency.
  5. Fold in the fresh cilantro just before serving.