1. Remove seeds and veins from jalapeños and dice small
2.in large soup pot, sauté the onion, peppers, jalapeño, and garlic in the butter until golden, 3-5 minutes. Remove the veggies from the pot and set aside.
3. Put the cauliflower and broth on the soup pot, turn the heat to high, and bring to a quick boil. Reduce the heat to medium high and cook until tender.
4.blend the cauliflower with green cheese in the pot using a stick blender or transfer all the cauli and cream cheese to a blender along with some of the broth and blend until smooth.
5.return the purée to the soup pot, add the sautéed veggies, then stir in the tomatoes, beans, chicken, salsa, and seasonings. Simmer until all of the seasonings take on great flavors.
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|Serving Size: 1 Serving (1122g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1070 (59%)|
|Amt Per Serving||% DV|
|Total Fat 118.9g||159 %|
|Saturated Fat 37.6g||188 %|
|Monounsaturated Fat 47g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 589.5mg||181 %|
|Sodium 934.2mg||32 %|
|Potassium 2435.1mg||64 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 16.7g|
|Protein 152.4g||218 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1803
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