Description
A keto-friendly white chicken chili using cauliflower instead of beans. Rich with cheddar cheese and green chiles for a creamy, protein-packed, and dairy-infused American classic.
Ingredients
2 lbs skinless chicken thighs
1 head cauliflower
1 cup whole milk (or almond milk/half-and-half)
16 oz cheddar cheese, cubed
4 canned green chiles (11 oz total), undrained
2 tsp chili powder
1/2 cup chicken broth
Olive oil
Instructions
Heat olive oil in a large pot; sear chicken thighs until golden (4-5 minutes per side)
Roast cauliflower florets at 425°F until browned (15 minutes)
Blend roasted cauliflower with 1/2 cup chicken broth until ultra-smooth
Return chicken to pot, add green chiles and chili powder
Pour in cauliflower puree and milk; simmer 10 minutes
Gradually add cheddar cubes until fully melted
Let rest 5 minutes before serving
Notes
Preheat cheese in microwave for faster melting
Use a lid to steam cauliflower efficiently
Blend cauliflower in batches to avoid motor strain
Let chili rest before serving for better flavor meld
Substitute Mexican blend cheese if desired
Can replace salt with herbs later
- Prep Time: 15
- Cook Time: 35
- Category: Trending
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 1800mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
