OverviewCals/servingServings3974 Prep timeCook timeTotal time10 mins25 mins35 minsIf you are looking for a delicious soup that is not only easy to make but full of flavor, then you are going to love this cauliflower chicken tortilla soup. The chicken cooked in all that sauce and veggies, contributes to it’s irresistible flavor and it’s delicious aroma. Don’t wait any more, cook up this soup recipe for your sunday’s lunch or just friends gathering. IngredientsCauliflower Chicken Tortilla Soup1 lb. chicken breasts, skin and bone removed2 cups low sodium chicken broth1 cup enchilada sauce1 cup frozen corn1 can (14.5 oz) fire roasted diced tomatoes (I like Muir Glen)2 cups minced cauliflower1 tbsp. chili powder1 tsp. ground cumin1 tsp. garlic powder1 tsp. onion powder4 oz. reduced fat cream cheese¼ cup chopped fresh parsleyTortilla chips*DirectionsCauliflower Chicken Tortilla Soup Place the first 10 ingredients (chicken through onion powder) into a nonstick pot. Cook on low for about 20-25 minutes. Remove chicken and shred with a fork. Using an immersion blender, blend a little bit of the soup. Blend until it is the texture you want. Add chicken back to the pot along with cream cheese. Cook on low for another 30 minutes. Serve with parsley and tortilla chips. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.