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Place coconut oil in a large pot over medium heat. Add diced red pepper and saute for 6-7 minutes, or until soft. Place in the blender with half of the chicken broth and blend until smooth.
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Add remaining coconut oil, onion, and garlic to the pot and saute for 3-4 minutes, or until translucent. Add in the asparagus and saute for 5 minutes.
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Add in blended pepper mixture, remaining broth, salt, chili, paprika, chicken, cilantro, and cauliflower rice. Bring the mixture to a boil, and then reduce to medium heat. Cover the pot and allow to simmer 10-15 minutes, or until the cauliflower rice is soft
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Top with extra cilantro and enjoy!