Peruvian Chicken + Rice Soup

This tangy, hearty soup is a simple, clean twist on traditional chicken and rice soup. The cauliflower rice makes it lower in carbohydrates and the lime, cilantro and jalapeño give it a zesty flavor.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour


Yield: 6 servings
  • 2 bone in, skin on chicken breast
  • olive oil for drizzling
  • a few pinches sea salt
  • a few grinds freshly ground black pepper
  • 1 yellow onion, chopped
  • 4 cups cilantro leaves + extra for garnish
  • 1 jalapeno, seeds removed and chopped
  • 6 limes juiced or 2/3 cup lime juice + extra for serving
  • 1/2 cup water
  • 1 head cauliflower
  • 2 cups fresh, shelled peas (Trader Joe's refrigerator section)
  • 1 quart chicken stock
  • tortilla chips for serving


Step 1

Preheat oven to 350 degrees F. Lightly rub each chicken breast with a drizzle of olive oil and season with salt and pepper. Place chicken on a baking sheet, skin side up, in oven for 45 minutes. Internal temp of chicken should read 265 degrees F.

Step 2

In a high powered blender/Vitamix make aromatic blend by combining onion, cilantro, jalapeño, lime juice + water. Blend until smooth.

Step 3

With a box cheese grater, grate cauliflower to make cauliflower rice.

Step 4

Once chicken has cooled, remove meat from bones (discard bones & skin) and shred into pieces.

Step 5

Combine aromatic blend, cauliflower, shredded chicken, fresh peas, and chicken stock together in a pot over low heat. Adjust seasoning. Serve warm with a lime wedge, cilantro garnish and tortilla chips.