deconstructed soup bowl
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Deconstructed Southwestern Chicken Soup Bowl Recipe

Take a walk on the Tex-Mex side and try this Deconstructed Southwestern Chicken soup bowl recipe. It is so flavorful, and packed full of rich flavors that will warm you up from the inside out. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: chicken recipe, soup, southwestern chicken soup
Servings: 6 people

Ingredients

  • 1 head or bag cauliflower florets
  • 4 chicken thighs skin on
  • 2 teaspoons olive or grapeseed oil
  • 6-8 ounces pepper jack cheese grated or shredded
  • 32 ounces bone broth chicken bone broth is my preference. I adore Kettle & Fire broth.
  • 2 ripe avocados
  • 1 tablespoon grass fed butter
  • 3-4 to matillos
  • 1 cup cherry tomatoes halved
  • 1 yellow pepper sliced or diced
  • 2 Serrano chilis
  • Cilantro for garnish
  • 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/8 teaspoon Cayenne Powder
  • 1/2 teaspoon Salt

Instructions

  • Chop all of your vegetables. Steam your cauliflower for 5 to 7 minutes, until a fork goes into the florets easily.
  • Once your cauliflower is done, smash it until it's smooth. You can use a food processor or blender for a smoother mash.
  • Add the pepper jack cheese and stir to incorporate (if you're lazy- like me -you can mash the cheese in instead of stirring it in after you've mashed the cauliflower).
  • Heat a cast iron skillet over medium-high heat.
  • Create your rub by combining the salt, cayenne, chili powder, and cumin in a small bowl.
  • Rub your chicken with the salt and spices, being sure to get the seasonings under the skin, and add 2 tablespoons olive oil or grapeseed oil (my preference) to the hot pan.
  • Carefully add the chicken thighs to the hot pan, skin side down.
  • Cook your chicken until a meat thermometer reads 165 degrees or about 6-8 minutes per side.
  • While your chicken is cooking, sauté the tomatillos in a pan over medium heat in one tablespoon of butter, then add the peppers.
  • Heat the bone broth to a low simmer.
  • Once everything is cooked, you can arrange your bowls.
  • Place a large dollop of the cauliflower puree in the middle of your bowl, top with a sliced chicken thigh and arrange the vegetables beside it.
  • Ladle a cup (or so) of hot broth into each bowl, garnish with cilantro, and serve.