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1 tablespoon olive oil1/2 cup chopped onion2 (14.5 ounce) cans chicken broth3 1/2 cups cauliflower florets1 cup chopped cooked ham1 1/2 cups shredded Pepper Jack cheese1/4 cup potato flakes5 tablespoons chopped fresh cilantroIn a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes. Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro. Amount Per Serving Calories: 360 | Total Fat: 26.5g | Cholesterol: 77mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 360
Total Fat: 26.5gCholesterol: 77mgSodium: 1749mgTotal Carbs: 10.5g Dietary Fiber: 2.2gProtein: 19.9g
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