A zesty, flavorful paleo soup with cauliflower rice and tender chicken. A fun twist on classic stuffed peppers!

red pepper soup

Happy Monday friends! Do you get Easter Monday off? I don’t. But that’s cool. I can only have so many days off in a row before I mostly lose my mind. Or lose the rest of my mind. Still not sure which it is.

I spent my weekend with food poisoning of some kind (sooooooo fun) but it was still a great Easter. I got a lot of time with my puppy and my thoughts, which can lead to good things sometimes. I made a lot of business headway, and watched a lot of HBO. Can’t complain.
I also spent a long time cooking (and eating) which is always a good time in this house. I also made a solid Thrive Market order, and I’m really stoked for its arrival. If you haven’t tried Thrive yet, do it. It’s super convenient if you’re trying to switch over to natural cleaning products (which is super important, btw) or if you just need to buy affordable healthy food… which, don’t we all????!!
Speaking of food, I figured I should give you this soup recipe before it gets too hot to cook, right? Right. This is one of the most flavorful, fun soups I’ve ever created, and I can’t wait for you to try it! Enjoy!

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red pepper soup

Unstuffed Pepper Chicken Soup

PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 2 tbsp coconut oil divided
  • 2 large red bell peppers diced
  • 4 cups chicken broth
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • ¼ cup diced sweet onion
  • 1 large bunch asparagus trimmed and sliced
  • 1/4 tsp salt
  • 2 tsp chili powder
  • 2 tsp paprika
  • ½ tsp salt
  • 1 lb shredded chicken make it easy and shred a rotisserie chicken!
  • 4 cups cauliflower rice
  • ¼ cup fresh cilantro

INSTRUCTIONS

  1. Place coconut oil in a large pot over medium heat. Add diced red pepper and saute for 6-7 minutes, or until soft. Place in the blender with half of the chicken broth and blend until smooth.
  2. Add remaining coconut oil, onion, and garlic to the pot and saute for 3-4 minutes, or until translucent. Add in the asparagus and saute for 5 minutes.
  3. Add in blended pepper mixture, remaining broth, salt, chili, paprika, chicken, cilantro, and cauliflower rice. Bring the mixture to a boil, and then reduce to medium heat. Cover the pot and allow to simmer 10-15 minutes, or until the cauliflower rice is soft
  4. Top with extra cilantro and enjoy!

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