Description
Creamy and healthy low carb white chicken chili made with cauliflower instead of beans. It’s keto-friendly, full of flavor, and incredibly satisfying.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 lb chicken thighs or shredded rotisserie chicken
4 cups cauliflower florets or cauliflower rice
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder (optional)
Salt and black pepper, to taste
2 1/2 cups chicken broth
1/2 cup heavy cream or Greek yogurt
Sliced avocado, chopped cilantro, shredded cheese (for garnish)
Instructions
1. Heat olive oil in a Dutch oven. Sauté onion and garlic for about 5 minutes.
2. Add chicken, cauliflower, green chiles, cumin, oregano, chili powder, salt, and pepper.
3. Pour in chicken broth. Bring to a simmer and cook uncovered for 15–20 minutes until cauliflower is tender.
4. Reduce heat to low. Stir in cream or yogurt until fully mixed and smooth.
5. Serve hot topped with avocado, cheese, or cilantro.
Notes
Use cauliflower rice for a finer texture or florets for chunkier chili.
To keep it dairy-free, sub coconut cream or omit cream altogether.
Reheats well for quick low carb lunches or weeknight leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: low carb white chicken chili, keto chili, creamy chicken cauliflower chili