Name: Creamy, Dreamy White Chicken Chili
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Ingredients: 3 cloves garlic, minced; 1 cup onion, chopped; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 16 ounces cauliflower; 1 avocado, diced; 1 tomato, diced; 2 teaspoons ground cumin; 1 jalapeño, minced; 1 teaspoon salt; 32 ounces chicken bone broth; 1 jalapeño, sliced; 1 tablespoon avocado oil; 1 tablespoon fresh cilantro, chopped; 2 pounds skinless, boneless chicken breast

Chicken Chili

Why should I add some acidity at the end?

Stay cozy, healthy and satisfied with Creamy, Dreamy White Chicken Chili! This low-carb, grain-free, dairy-free recipe is cooked effortlessly in the Instant Pot or on the stovetop. Plus, there's a secret ingredient that adds creaminess and sneaks in a serving of extra vegetables.

Gluten Free

Lactose Free

Mediterranean

Paleo

Whole 30

Low Carb

Fresh Vegetables

gram

garlic

onion

Seasonings

chili powder

cayenne pepper

cauliflower

Fresh Fruit

avocado

tomato

ground cumin

jalapeno

salt

Stocks & Broths

milliliter

Chicken Bone Broth

Oils

avocado oil

fresh cilantro

Poultry

chicken breast

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Selenium

Vitamin C

Vitamin B6

Choline

Beta-carotene

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Creamy, Dreamy White Chicken Chili

Produce

Baking Goods

Meal

Meat & Seafood

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Set the Instant Pot to sauté mode and heat the avocado oil. Add chicken, onion, and minced jalapeño to the pot, and cook until the chicken is lightly browned.

Stir in garlic and sauté for 1-2 minutes more. Press cancel to turn off sauté.

Add chicken bone broth, ground cumin, chili powder, salt, and cayenne pepper to the pot. Close the lid and seal the valve. Set the Instant Pot to pressure-cook on high for 10 minutes.

Heat avocado oil in a large pot or Dutch oven over medium heat. Add chicken, onion, and minced jalapeño and cook until the chicken is lightly browned.

Stir in garlic and sauté for 1-2 minutes more. Add chicken bone broth, ground cumin, chili powder, jalapeño, salt, and cayenne pepper, then bring to a boil. Reduce heat to low and let simmer for 20-30 minutes.

While the chili cooks, steam or microwave the cauliflower until tender. Puree the cooked cauliflower in a blender or food processor until smooth.

When the Instant Pot or stovetop cooking time is finished, carefully open the valve for a quick pressure release (if using the Instant Pot) or remove the pot from the heat (if using the stovetop).

Stir the cauliflower puree into the chili to thicken it. Adjust seasonings to taste, if necessary, and garnish with diced avocado, diced tomato, sliced jalapeño, and chopped cilantro just before serving.

Serve hot, and enjoy the burst of flavors and warmth from this delicious chili!

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