Description
This creamy and flavorful Keto White Chicken Chili is a low-carb twist on the classic dish. Packed with tender chicken, green chiles, and a blend of spices, it’s both satisfying and nutritious.
Ingredients
Units
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 cups chicken broth
- 12 ounces frozen cauliflower florets
- 4 ounces canned fire-roasted green chiles
- 1/4 cup chopped onion
- 2 tablespoons coconut oil or avocado oil
- 1 medium jalapeño pepper, chopped (remove seeds for less heat)
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped cilantro for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken thighs, chicken broth, cauliflower florets, green chiles, onion, oil, jalapeño, garlic, cumin, salt, and black pepper into a large slow cooker.
- Cook: Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Blend the Soup: Use an immersion blender to blend the soup mixture until it’s mostly smooth and creamy.
- Combine: Return the shredded chicken to the slow cooker and stir to combine with the blended soup.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro. Optionally, top with shredded cheese, avocado slices, or a dollop of sour cream.
Notes
- Dairy-Free Option: This recipe is naturally dairy-free. For added creaminess, you can stir in 1/2 cup of heavy cream or coconut cream at the end of cooking.
- Spice Level: Adjust the heat by adding more or less jalapeño, or by including the seeds for extra spice.