| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Servings |
ppl
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Ingredients
- 4 C shredded turkey
- 1½ 32 oz cartons Chicken stock
- 3 C cauliflower rice
- 1 ½ C yellow onion chopped
- 2 4 oz cans diced green chillies
- 2 cloves garlic minced
- 1 15 oz can cannelloni beans
- 1 C Frozen corn
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- pinch cayenne
- salt and pepper to taste
- 2 T fresh lime juice
Ingredients
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Instructions
- In a medium saucepan, add cauliflower rice and cover with chicken stock. (approx. 2 cups)
- Simmer until cauliflower rice is soft and most of the chicken stock is absorbed. Cool slightly.
- In a medium dutch oven, saute onions (and chilies if using fresh anaheim chilies) until softened
- Add garlic and continue to saute for about a minute.
- Add in cumin, oregano, and coriander and continue stirring until fragrant.
- If using canned chilies you may add them now.
- Add shredded turkey (or chicken), beans and corn.
- Add the rest of the chicken stock, lime juice, and salt and pepper to taste.
- Using a blender, process cauliflower rice until completely pureed.
- Add puree to soup mixture.
- Let simmer for about 15 minutes.
- Add desired toppings and serve.