Instructions

1. Heat the oil in a large stockpot or Dutch oven. Add the onions and cook until soft. Add garlic and cook for another minute.
2. Stir in spinach & cauliflower and add broth and red pepper flakes. Bring to a boil and add chicken breasts. Reduce to a simmer and simmer until chicken is cooked, about 20 minutes.
3. Remove chicken from pot and shred. Lightly mash cauliflower then add chicken back to pot.
4. Stir in coconut milk, mushrooms & capers, and simmer until heated through before serving.