With all the ground chicken and veggies going on, this is more like a chunky stew than a soup. This is a perfect recipe to make on a weekend and have on hand for a no-brainer lunch all week.
1 lb. ground chicken;
4 shallots, chopped;
1 bell pepper, cut into pieces;
15 oz can diced tomatoes;
5 cups chicken stock;
1 ½ cup cauliflower, minced;
4 cups kale, ribs removed, leaves coarsely chopped;
2 tbsp. coconut oil;
Sea salt and freshly ground black pepper;
Melt the coconut oil in a saucepan placed over a medium-high heat.
Add the shallots, cauliflower, and bell pepper.
Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.
Add the chicken to the vegetables and cook until the meat is cooked through (6 to 8 minutes).
Add the chicken stock, diced tomatoes, and season with salt and pepper to taste.
Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.