Ingredients:

1 tablespoon oil from jar of sun-dried tomatoes
½ cup diced onion
½ cup chopped oil-packed sun-dried tomatoes drained
3 cloves garlic minced
4 cups chicken broth
2 cups cooked shredded chicken
2 cups chopped cauliflower
1 teaspoon Italian seasoning
1 cup heavy cream
2 cups fresh chopped spinach
Salt and pepper to taste
Shaved Parmesan for serving
Chopped basil for serving

Directions:

Add the oil to a large dutch oven or stock pot and heat over medium heat. Add the onions and cook until softened, about 5 minutes.

Stir in the sun-dried tomatoes and garlic and cook for 1 minute.

Add the chicken broth, chicken, cauliflower, and Italian seasoning and stir to combine.

Bring to a boil, reduce to a simmer, and cook for 10 minutes or until cauliflower is as tender as you’d like.

Stir in the cream and spinach and cook until spinach has wilted, about 5 minutes.

Ladle into bowls and serve topped with shaved Parmesan and chopped basil.

Servings: 1 cup

Nutritional Information: Calories: 205, Fat: 16g, Carbohydrates: 5g, Fiber: 1g, Protein: 8g