Creamy Chicken and Vegetable Soup

Who doesn't love soup?  I certainly do.  Any time of year.  Nothing warms my stomach and heart more than SOUP!!!  Now, this soup isn't creamy in the traditional sense, because I have eliminated the milks and heavy creams.  I have made a healthy version of "creamy" by using pureed cooked cauliflower.  Cooking cauliflower and pureeing it is such a easy and healthy way to make a dish thick and creamy...but without the added fats.  This way you are getting another nutritious and delicious vegetable into your meal....most of the time without anyone even knowing it!  Note...if you use blender for the cauliflower, it will be more puree-like and thick.  If you use a masher, it will be slightly chunkier, and have a rice like consistency.  Either is fabulous and tasty!

2 boneless, skinless chicken breasts (4 red)
1 cup chopped carrots (1 green)
1/2 cup chopped celery (1/2 green)
1/2 cup chopped onion (1/2 green)
2 cups large chunks cauliflower (2 green) (leaving it in large chunks makes it easier to remove later)
3 cups no salt added chicken broth
1 tablespoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon himalayan or sea salt
1/2 teaspoon black pepper
1/2 cup of cheese (2 blue)

Directions:  Put EVERYTHING in a pot (EXCEPT THE CHEESE), bring to a boil.  Cover with a lid and simmer for 30 minutes.  Turn off stove.  Remove cauliflower and puree or mash.  Remove chicken and shred.  Return cauliflower and chicken to the pot and mix everything together.  Add cheese and stir until completely integrated.  Enjoy!!!

Yield:  4 servings

**This recipe is clean eating and 21 Day Fix approved.**
21 Day Fix:  1 serving is 1 red, 1 green, 1/2 blue