Peruvian Chicken Cauli Rice Soup  

chicken rice soup.jpg

Ingredients

  • 1 medium white onion, chopped

  • 1 bunch of cilantro, roughly chopped

  • ½ jalapeno (optional)

  • Juice of 3 limes

  • ¼ cup water, plus more if needed

  • 4 cups chicken stock (see below)

  • 1 boneless, skinless chicken breast

  • 1 teaspoon kosher salt

  • ½ head of cauliflower, riced (1 to 1 ½ cups)

  • ½ cup frozen peas

  • Lime wedges, for serving  

Directions

  1. Combine the onion, cilantro, jalapeno (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside. 

  2. In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and cook the chicken is about 20 minutes. Remove the chicken and let cool.

  3. Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes. Shred chicken once cool, and return to the put with onion-cilantro puree. 

  4. Stir and cook for 5 minutes before serving. 

Recipe adapted from Goop