Taco Bowl

Servings: 4

1 lb extra-lean ground beef or ground turkey
2 tbsp apple cider vinegar
2 tbsp olive oil
1 medium avocado
1 head of cauliflower (made in to cauli rice)
1 medium yellow onion
1 tbsp chopped garlic
1 bell pepper - any colour (thinly sliced)
6-8 mushrooms (chopped)
1 vine ripe tomato (chopped)
1 cup corn (fresh or canned)
2 big handfuls extra-thin tortilla chips (I like using Tostitos Cantina Extra Thin)
1 package low sodium taco seasoning
3 cups spinach (chopped)
3 cups romaine (chopped)
2 whole limes

In a pan on medium heat, cook your chicken in small chunks in half of the olive oil until it’s fully cooked. Feel free to add any extra seasonings you like here.
On a cutting board, use a fork in each hand to shred up the chunks of chicken into tiny shreds. In a big pan, cook the chopped garlic and onion with the rest of the olive oil on medium heat.
After they begin to clear (2-3 minutes) add the red pepper. After 2 more minutes add all remaining ingredients except for the shredded chicken and spinach.
Allow it to simmer on low heat for 15 minutes, stirring occasionally.
Carefully pour the soup into a blender and blend until smooth.
Put the soup back in the saucepan and add the chicken and spinach.
Mix well and allow it to sit on low heat for another 10 minutes before serving.

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