– Ghee (or butter) – White onion – Carrot sticks – Celery sticks – Cauliflower – Garlic – Parsley – Garlic powder – Onion powder – Dill – Salt & Pepper – Chicken stock – Frank’s Red Hot Sauce – Chicken breasts – Cream cheese
Wash & chop all veggies. In a large pot, heat ghee over medium-high heat. Once melted, add onion, carrots, celery, and cauliflower. Let cook about 6-8 minutes.
Add in garlic. Then add in spices. Mix until well combined. Pour in chicken stock and hot sauce. Add chicken breasts. Bring pot to a boil, and once boiling, cook 12 minutes.
Take chicken out and set aside. Ladle a little more than half of the soup into a blender and blend until smooth. Pour blended mixture into remaining soup broth. Add in cream cheese and whisk until melted.
Cut chicken into small pieces and add back into soup. Let simmer for 10 minutes over medium-low heat. Top with green onion, blue cheese, tortilla chips and more hot sauce if desired and serve!