I just finished a yummy bowl of this soup.... so perfect for a chilly day!! (It's spicy!) Anyone who loves Mexican food will love this soup!!

1-1/2 tbsp olive oil
1/2 med onion
2 lg cloves garlic minced
1/3 head cauliflower, chopped
1 bunch red or swiss chard leaves, chopped
1 qt chicken broth (homemade or canned)
2 large boneless chicken breasts, cut into bite-size pieces
2 canned chipotle peppers, rinsed, seeded and minced
1 c monterrey jack cheese, cubed
1/2 c cilantro leaves, chopped
1 avocado diced
1 lime (or lemon), cut into wedges

In a dutch oven, over med-high heat, warm the oil and when it's hot add the onion. Cook, stirring frequently unitil it's soft...about 4 minutes. Add the garlic and stir for 1 min.

Add the cauliflower and chard and cook, stirring, for another minute. Add the broth and bring the soup to a boil, then lower the heat and simmer for 8 mins. or until the cauliflower is tender.

Add the chicken pieces and minced chile peppers and cook for another 5 mins. or until the chicken is cooked through.

To serve, divide the cheese cubes among four deep soup bowls, ladle the soup over, and garnish with cilantro and avocado dice. Squeeze lime or lemon juice over soup.

Terri, I'm drooling, that sounds so good!

It IS!!! I'm making it again this weekend.... it's supposed to be really cold here! Today it was 78 degrees!!

78!!!!!
Terri, it was 8 degrees here this morning!!!!!!!

Just a note: I couldn't find chard in the store the other day, so I substituted fresh spinach and it worked out fine. I do like the chard better though.