Chicken and Shrimp Soup

I have been trying to get a little more creative with dinner. So, I figured a soup should keep things interesting for us. This Chicken and Shrimp soup was soooo good! Took a little time to do all of the chopping, but so worth it. The ingredients combine to make for a hearty, flavorful soup (with a little kick). Dean even had 2 bowls! I will be making this again soon.

Chicken and Shrimp Soup

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• 1/4 cup bacon fat, lard or olive oil
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 tbsp chopped garlic
• 2 cups diced tomatoes
• 2 cups cauliflower “rice” or more to taste (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
• 8 cups chicken stock
• 1 bag peeled and cleaned, uncooked shrimp
• 1/4 cup chopped scallions, or green onions
• 1/2 cup chopped cilantro

On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes. Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice. Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently. Turn down heat to low/medium. Add chicken stock and simmer 20-30 minutes. Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.