Keto White Chicken Chili Recipe
This Keto White Chicken Chili is a creamy, flavorful low-carb soup perfect for chilly days. Made with tender chicken thighs, cauliflower, fire-roasted green chilies, and warming spices, it cooks slowly to blend rich flavors while keeping it gluten-free and keto-friendly. The slow cooker method ensures tender chicken and a smooth, hearty chili that's ready to serve with fresh cilantro and optional toppings like shredded cheese and avocado.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 1 1/2 lb chicken thighs (boneless and skinless)
- 3 cups chicken broth
- 12 ounces frozen cauliflower florets
- 4 ounces fire roasted canned green chilies (optional, adds great flavor!)
- 1/4 cup chopped onion
- 2 tbsp coconut oil (or avocado oil)
- 1 medium jalapeno pepper, chopped (leave seeds in for extra heat)
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
For Garnish
- Chopped cilantro
- Shredded cheese (optional)
- Avocado slices (optional)
Instructions
- Prepare Ingredients and Start Cooking: Place all of the ingredients except the cilantro into a large slow cooker (4 to 6 quarts). This allows the flavors of the chicken, cauliflower, and spices to meld together beautifully.
- Cook the Chili: Cook on high for 4 hours, or on low for 8 hours. The slow cooking process ensures the chicken becomes tender and infused with the spices and vegetables.
- Shred Chicken and Blend Soup: Remove the chicken from the slow cooker to a plate and shred it thoroughly using two forks. Using an immersion blender, blend the soup directly in the pot until it reaches a mostly creamy consistency, leaving some texture for heartiness. Then, return the shredded chicken to the pot and stir well to combine.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro. Add shredded cheese and avocado slices if desired for extra richness and flavor.
Notes
- Leaving jalapeno seeds in will add extra heat; remove seeds if you prefer milder chili.
- Using fire roasted green chilies enhances the smoky flavor, but can be omitted if unavailable.
- Coconut oil or avocado oil can be used interchangeably based on preference.
- This chili can be refrigerated for up to 4 days and reheated gently.
- For thicker chili, blend less or add extra cauliflower before blending.
- Slow cooker size should be at least 4 quarts to prevent overflow.
Find it online: https://glowcooks.com/keto-white-chicken-chili-recipe/