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Creamy Fire Roasted Green Chili and Chicken Cauliflower Soup

















Ingredients you’ll need: Serves 4-6-vegetarians can omit the chicken and Greek yogurt and substitute for soy

1 head of cauliflower-stem removed and cut into 1-2 inch pieces

2 boneless skinless chicken breasts-oven roasted baked and shredded

2 cups chicken broth or broth-fat free, low sodium

1 cup water

1 cup sweet onion-chopped

1 clove fresh garlic-minced

1/2 cup organic fat free plan Greek yogurt

1 tbsp. extra virgin olive oil

1 tsp. kosher salt

fresh ground black pepper to taste

1/8 tsp. cayenne pepper

1/2 cup chopped green chilies (about 2)-fire roasted, peeled, and seeded

1 cup corn-fresh and pan roasted until edges are slightly browned

How to prepare: Preheat oven to 350 degrees. Place chicken breasts in a backing dish. Lightly season with salt, pepper, and poultry seasoning. Cover will aluminum foil and bake for 45 minutes. While the chicken is roasting, take a skillet or over open flame if you have a gas stove, roast green chilies until peel starts to separate. Remove from heat and place in a paper bag and seal for 5 minutes. Remove from paper bag and skin should easily peel away. Remove seeds and chop. Set aside.  In a skillet, pan roast corn for 3-5 minutes or until corn starts to brown slightly around the edges. Set aside.

In a cast iron enamel Dutch oven, Le Creuset works best, add olive oil and onion. Over medium high heat, sauté the onion for 5 minutes or until onion starts to turn translucent. Add garlic and sauté another 3 minutes. Add cauliflower and chicken stock or broth. Lightly season with the salt, pepper, and cayenne pepper.  Cover and cook for 15 minutes. Turn off heat and let sit for 5 minutes. With a blending stick, puree the cauliflower mixture until smooth. Add water to bring to the consistency desired, not too thick or too thin. Add half of the Greek yogurt, corn, and green chilies to the soup and incorporate. Taste to see if the soup has enough salt and or pepper. Add salt and pepper to taste keeping salt to a minimum. When the chicken is ready out of the oven, let rest for 10 minutes. Shred the chicken with a fork into bite sized pieces. Divide the chicken into the number of servings you desire and place in bowls (set aside some for garnish if you desire). Cover each bowl with chicken with the soup. Garnish with the remaining corn, green chilies, and Greek yogurt. Enjoy!

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