Prepare all veggies by washing and chopping.
In a large dutch oven or sauce pot, heat ghee over medium-high heat. Once melted, add onion, carrots, celery, and cauliflower. Let cook about 6-8 minutes or until beginning to soften.
Add in garlic. Then add in spices: parsley, garlic powder, onion powder, dried dill, salt and pepper. Mix until well combined.
Pour in chicken stock and hot sauce. Then add 4 chicken breasts and submerge in liquid.
Bring pot to a boil, and once boiling, cook 12 minutes.
Take chicken out after 12 minutes and set aside. Ladle a little more than half of the soup into a blender (including half of the cauliflower, carrots, celery, and broth) 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, then serve.
Top with green onion, blue cheese, tortilla chips and more hot sauce if desired.
