Chicken and Cauliflower Rice Soup / Caldo de pollo con arroz de coliflor

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is more nutritious; white rice is budget-friendly.

In a pot, heat water and cook chicken breast, garlic, bay leaves, and salt. Cover and boil until chicken breast is cooked through for about 40 minutes.

Remove chicken breast, let cool and shred. Strain chicken broth to remove impurities and fat.

Grind cauliflower in a food processor to obtain very small chunks with a rice consistency.

Cover the broth and return to heat. Once it comes to a boil, add chayotes and cook for some minutes with the lid on.

Add zucchini and serrano chile. Cook until soft.

Once vegetables are cooked, add cauliflower and chicken. Cook for 5 more minutes and season.

Serve chicken soup with avocado, cilantro, and a dash of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary