Saute in a pan:
1 Chicken Breast, chopped by hand or food processor
1 tablespoon Olive Oil
5 cloves Minced Garlic
While Sauteing the above, add Oregano, Salt and Pepper to your taste.
(If you want a spicier soup, you could also add some chopped jalepino or other chili type peppers)
In a Soup Pot, boil up 9 to 10 Cups of Chicken Broth.
Reduce Heat to keep it simmering.
Add 1/3 Cup Lime Juice (If not fresh squeezed, use bottled Key Lime type Lime Juice)
Combine the Saute Chicken mixture into the soup pot.
Prepare 1 1/2 Cups Cauliflower "Rice" by using Food Processor to blend raw cauliflower (trees and stalks) into no smaller than long grain rice sized mixture.
Prepare chopped Zucchini and Julienne Carrots, or other veggies you may like, a cup or so of each or more if you like.
Add the Zucchini, Carrots, and Cauliflower rice to the soup pot.
It won't take long to cook it all up on medium heat.
Finally, when cooked enough, add sliced Olives and Sliced Green (Spring) Onions to the soup.
When serving in individual bowls, top off with fresh chopped Cilantro, chopped Avocado, and some Salsa if you like.