Traditonal mexican pozole with a couple of twists to make it keto-friendly.
Heat 3 tablespoons of olive oil over medium heat in a soup pan.
Add onions and garlic, stir to combine.
Add chicken thighs and cook until starting to brown on both sides.
Remove the chicken and chop into large, bite sized pieces and return to pan.
Add chicken broth, Kevin's sauce, cloves, cumin, bay leaf, chiles and chipotle to pan and stir.
Cook over medium heat for 30 minutes for flavors to combine.
Add cauliflower and three tablespoons of cilantro and cook for 10 more minutes.
Taste the soup and add salt and pepper if needed. There is already sodium in the sauce so you may not want to add more.
Serve in bowls and garnish with sliced radish, avocado and remainder of cilantro.
Mexican Pozole - Keto Low Carb Recipe https://healnourishgrow.com/mexican-pozole-keto/