This is filling, delicious comfort food at it's finest! Enjoy!
Ingredients:
Avocado Oil
4-5 slices of bacon
1 C. diced onion
1 C. diced bell pepper (red/yellow/orange)
4 minced garlic cloves
2 large carrots, sliced (optional)
4-5 medium/small turnips, peeled and diced
1 lbs. boneless, skinless chicken breasts cut into 1 inch cubes
1 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 tsp. dried thyme
1 C. riced cauliflower (frozen/defrosted)
16oz chicken bone broth
1 1/4 C. Plain, unsweetened almond milk
3/4 C. Heavy Whipping Cream
4oz. cream cheese, softened
12oz shredded sharp cheddar cheese
Method:
In a heavy dutch oven, cook bacon to crisp and remove from pan. Add to hot drippings, onion, bell pepper and garlic, saute 2-3 minutes. Add turnips, and carrot, saute 5 minutes more. Remove from pot and set aside. Add 2 tsp. Avocado oil to pot, and bring heat to med-high, add chicken, salt and pepper. Cook, stirring, to brown all sides of chicken. Once chicken is browned, stir veggies back into pot. Add in Thyme, Cauliflower, broth and almond milk. Bring to a boil, then reduce to a low simmer, cover pot and allow to simmer 30 minutes. Remove lid and add heavy whipping cream and cream cheese, stir to melt cream cheese, cover pot and return to a low simmer for 10-15 minutes more. Remove lid, with burner on very low, add cheese, sprinkling in just a little at a time and stirring to incorporate. Once all cheese is incorporated, check for seasonings, adjust as needed. Stir in bacon and serve!