Combine the 2 cups water, 2 cups low sodium chicken broth and cauliflower in a medium sauce pan. Bring to a boil, reduce heat, cover and simmer until cauliflour pieces are tender, about 20 minutes.
Meanwhile, in a saute pan, melt 1 tablespoon butter, add the chopped onions. Saute the onions until they are tender but not brown. About 7 to 10 minutes. Add the onions, cheese and peppers to the cauliflower. When the cauliflower pieces are tender, add the alvocado and cilantro.
Working in batches, puree mixture in blender or food processor until smooth. ( I used an ermmersion blender.) Add puree back to the saucepan stir in the half and half and bring to a simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to a simmer before serving.) Laddle soup into bowls, Garnish with cilantro and serve.
If you don't like cilantro you can use flat leaf parsley. The chopped green chilies can be found in the Mexican section of your market.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.7mg||7 %|
|Sodium 519.3mg||18 %|
|Potassium 500.1mg||13 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 7.3g|
|Protein 8.2g||12 %|
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Calories per serving: 139
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