Description
Discover how to make a delicious Keto White Chicken Chili that is low-carb and full of flavor. This easy recipe will become a family favorite!
Ingredients
- 1 1/2 lb (680 g) chicken thighs, boneless and skinless
- 3 cups (709.76 ml) beef broth
- 12 ounces (340.2 g) frozen cauliflower florets
- 4 ounces (113.4 g) canned green chilies, fire roasted (optional, adds great flavor!)
- 1/4 cup (40 g) chopped onion
- 2 tbsp (30 ml) vegetable oil, or avocado oil
- 1 medium jalapeno pepper, chopped, (leave seeds in for extra heat)
- 2 cloves garlic, minced
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) salt
- 1/2 tsp (3 ml) black pepper
- Chopped cilantro
Instructions
- Place everything except for the cilantro into a large slow cooker, ensuring it can hold between 4 to 6 quarts. Set the cooker on high for 4 hours or low for 8 hours.
- Take out the chicken and use two forks to pull it apart on a plate. Use an immersion blender to puree the soup until it is mostly smooth.
- Add the shredded chicken back into the slow cooker and stir thoroughly.
- Garnish with chopped cilantro, and optionally, you can add shredded cheese and avocado before serving.
Notes
- For a more subtle taste, deseed the jalapeno pepper before chopping.
- For a heartier chili, consider adding drained and rinsed black beans to the slow cooker.
- Get creative with toppings like sour cream, lime wedges, or tortilla strips for extra flavor and crunch.
