Tasty Tex-Mex Chicken & Bacon Soup

To be honest, I LOVE anything that is Mexican food related. Growing up in California spoiled me in many ways, one was the amazing Mexican food. As an adult I tried Tex-Mex and love that almost as much. I am always thinking of ways to make soup more appealing to my husband, who is not naturally a soup lover...right? I don't understand it.

This recipe comes together in one pot and is super tasty. The whole family will enjoy it. You can bump up the heat if you like or leave it more spicy, not so much hot. You can double the recipe and freeze it for an easy weeknight dinner. It is very versatile.

Tex-Mex Chicken Soup

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Tasty Tex-Mex Chicken and Bacon Soup

Yield: 51x2x3x4x5x

Author: Martha Saunders

A tasty one pot soup that has hints of the Southwest.

IngredientsUSMetric

• 2 chicken breasts or 4 chicken thighs, cut into bite size pieces
• 2 Tbsp avocado oil
• 6 strips bacon, cut into small pieces
• 1/2 head of cauliflower, riced
• 4 cups chicken stock
• 1/2 cup coconut milk
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 bell pepper, diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, fresh and chopped
• 1 avocado, cut into small pieces to add to top of soup in the bowl

Instructions

1. In a Dutch oven or large pot, add 1/2 of the oil in the pot, cook the bacon until just crispy, about 7 minutes. Remove from pan.
2. Add the chicken to the pot and cook until done, about 10 minutes.
3. Add the cauliflower, onion, carrots, celery, bell pepper and cook for 7-8 minutes. Add oil if needed so they don't stick to bottom of the pot.
4. Pour the chicken broth and coconut milk into the pot and add all the spices. Stir well put the lid on and let cook for 10 minutes. Add bacon back into pot.
5. Ladle the soup into bowls and top with cilantro and avocado. Scallions are nice if you like.