Dice 1 yellow onion, 2 stalks celery, 2 carrots and 1⁄2 red bell pepper. Set aside separately.
Mince 3 cloves garlic.
Roughly chop 1 head cauliflower. Keep separate from other veggies.
Dice 4 slices of bacon. Cut chicken breasts into 1” pieces.
In a large stock pot over medium heat, add 4 slices diced bacon and cook until brown and crispy.
Remove bacon and set aside for garnish.
To the same pot, add chopped chicken w/ bacon grease. Cook ~5 to 6 mins until cooked through (165 F), turning halfway. Remove and set aside.
To the same pot, add 1 diced onion, 2 diced stalks celery, 2 diced carrots and minced garlic.
Stir occasionally until tender.
Add in 1 head chopped cauliflower and cook until barely tender, ~3-4 mins.
Add 1 Tbsp sherry vinegar and let cook off a bit.
Pour in 2 cups chicken broth and bring to a boil.
Add 1 can full fat coconut milk & simmer until cauliflower is tender.
Add S&P to taste.
Option: for a smoother texture, puree some (or all) of the soup using an immersion blender.
Stir in chicken.
Serve w/ garnish of bacon and diced red bell pepper.