Description
A hearty and healthy low-carb white chicken chili with a cauliflower base.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 medium cauliflower, riced
- 1 can (15 oz) white beans, drained
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, riced cauliflower, and white beans.
- Pour in chicken broth and stir in cumin and chili powder.
- Simmer for 20 minutes on low heat.
- Season with salt and pepper.
- If desired, stir in shredded cheese until melted.
- Serve hot and garnish with fresh cilantro.
Notes
- Adjust spices to your taste.
- For a spicier chili, add jalapeños.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Low-Carb, White Chicken Chili, Cauliflower Base