I love soups because they are easy, make great leftovers, and can be stored in the freezer to thaw out on a night when you don’t feel like cooking. This particular recipe I found on Pinterest but we decided to change it up a bit by omitting some ingredients and adding a few different ones. We loved the blend of poblano, tomatillo, cilantro, and the texture of the cauliflower. This recipe is low-carb, Keto friendly, and tasty for everyone! I topped with Monterey Jack for a little extra deliciousness. You can make this recipe in a crock pot, high 3 hours, low 6 hours, or on the stove on medium simmer for about 1.5 hours, then low for as long as you need to until serving.
Ingredients
- 3 each tomatillo, quartered and boiled
- 1 cup yellow onion, diced
- 3 poblano peppers, chopped
- 5 cloves garlic, minced
- 1 cup cauliflower, diced
- 1.5 pounds chicken breast, large chunks
- 1/4 cup cilantro, chopped
- 1 teaspoon cumin
- 1-2 teaspoons kosher salt
- 2.5 cups water or chicken broth
- Monterey Jack cheese, for topping, optional*
Instructions
- After chopping the tomatillos, add to a pot of boiling water (just enough to cover the tomatillos) for about 15 minutes to boil. Add the remaining chopped ingredients to the pot, 1 cup yellow onion, 3 poblanos, 1 cup cauliflower, 1.5 pounds chicken breast, 1/4 cup cilantro, 1 tsp cumin, 1-2 tsp salt, and 2.5 cup water/chicken broth.
- Allow pot to get to a rolling boil for about 15 minutes then reduce to a simmer. After chicken breast is cooked, remove with tongs.
- Using an immersion blender, roughly puree the soup and vegetables.
- Shred the chicken and put back into the pot until heated through.
- Serve hot and enjoy!
The Texas Table 