Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1/2 medium onion (diced)
  • 1/2 large carrot (diced)
  • 3 ribs celery (diced)
  • 3 cloves garlic (finely chopped)
  • 1 zucchini, diced (about 1 ½ cups)
  • 1 1/2 tbsp chili powder
  • 1 tsp granulated garlic
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 tsp salt (divided)
  • ½ tsp black pepper
  • 5 cups chicken stock or bone broth
  • 1 tbsp dried parsley or cilantro
  • ½ tsp dried Mexican oregano
  • 2 cups cooked chicken (shredded)
  • 1 1/2 cups cauliflower rice (frozen or fresh)

Instruction

  • In a large stock pot over medium heat, add olive oil, onion, carrot and celery. Season with ½ tsp salt and cook the veggies for 5 minutes, stirring frequently. Add the garlic, zucchini, chili powder, garlic powder, paprika cumin, the rest of the salt and pepper and cook 3-4 minutes, stirring constantly. 
  • Add the chicken stock, oregano and parsley or cilantro and stir to combine. Bring the mixture to simmer and cook for 10 minutes. Add the chicken and cauliflower rice and simmer for another 10 minutes or until the veggies are tender. Serve warm and top with any desired toppings!