32OuncesChicken Bone BrothI used the brand kettle and fire.
29OuncesCannellini Beans
4-6CupsSwiss Chard, Chopped
12OuncesCauliflower Rice, FrozenOr 4 cups of fresh cauliflower rice.
1 TablespoonOlive OilCan sub with coconut or avocado oil.
Spices
1 TeaspoonMexican SeasoningI linked the exact seasoning I use below. If you don't have this seasoning mix on hand you could also do a mixture of ¼ tsp. garlic powder, ¼ tsp. onion powder, ¼ tsp. chili powder.
1TeaspoonSalt
¼TeaspoonCayenne Pepper
1CupDiced Cherry Tomatoes
Instructions
In a large sauce pan add your oil and diced onions. Turn to medium heat, and cook them until they are translucent.
Next add the bone broth, and white beans. (Give a light stir.)
Rinse and chop swiss chard, and add to the broth.
Then add frozen cauliflower rice and stir until the clumps break up.
Next add in all of the seasonings, and give it a good stir. Cover the pot and set to a medium/low heat. Let simmer for 20 minutes.
After 20 minutes, add in your diced cherry tomatoes. Give the mixture a stir, and put the cover back on for 10 more minutes.
Once the mixture has simmered for 30 minutes, it's ready to serve! You can eat it as is, add leftover chicken, or serve over basmati rice!