Chicken and Shrimp Soup

• 1/4 cup coconut oil
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 3-4 cloves fresh garlic, chopped
• 1 can fire roasted tomatoes
• 1 small cauliflower (or 1/2 a large one) pulsed in food processor until cauliflower is about the size of rice
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1 tsp ground black cumin seed
• 1/2 tsp freshly prepared horseradish
• Hot sauce and Salt & Pepper to taste
• 2 raw boneless, skinless chicken breasts, cut into bite-size pieces
• 8 cups chicken stock
• 1 bag frozen uncooked shrimp, peeled and de-veined
• 1 avocado, diced, and 1 lime for serving

Directions

1. On medium-high heat, melt coconut oil 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&39;t let the garlic brown. Add tomato and the cauliflower &34;rice". Add seasonings and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently. Add chicken stock and bring up to a boil. Turn down heat to low/medium and simmer 20-30 minutes. Add shrimp and simmer until the shrimp is just cooked, 2-3 more minutes. Ladle portions into a bowl and top with diced avocado and a squeeze of fresh lime.