Description
White Chicken Chili with Cauliflower for Extra Creaminess brings together tender shredded chicken, white beans, and cauliflower rice to create a silky, satisfying bowl. The blended white beans build natural body while cauliflower rice adds volume and smoothness without dairy. Bright lime juice and jalapeño finish the recipe with lively contrast so each spoonful tastes layered and comforting.
Ingredients
4 cups low sodium chicken broth, divided
2 14 ounce cans white beans, drained and rinsed, divided
2 tablespoons olive oil
1 large onion, diced
2 jalapeño peppers, seeded and diced
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 cups cauliflower rice, fresh or frozen
1 pound boneless chicken breast or thigh
1 teaspoon fine sea salt
Juice of one fresh lime
Optional toppings such as sliced jalapeños, chopped cilantro, diced avocado, and tortilla chips
Instructions
1. Place one can of drained white beans into a blender with 1 cup of chicken broth and purée until smooth, set this aside
2. Heat a large pot or Dutch oven over medium high heat and add olive oil then sauté the diced onion and jalapeño peppers until soft about four minutes
3. Add the minced garlic cumin coriander and chili powder and cook one minute until fragrant to bloom the spices
4. Stir in the cauliflower rice then nestle the boneless chicken pieces into the pot
5. Pour in the puréed beans the remaining whole beans and the rest of the chicken broth then season with fine sea salt
6. Bring the mixture to a gentle boil then reduce heat to medium low and simmer uncovered for thirty minutes so the chicken cooks through and the flavors meld
7. Remove the chicken shred it with two forks or a hand held mixer then return the shredded chicken to the pot and stir in the fresh lime juice
8. Taste and adjust seasoning adding more salt cumin or chili powder if desired then ladle into bowls and finish with toppings of choice
Notes
Purée for creaminess blending one can of white beans with chicken broth gives a thick silky base without cream or cream cheese
Both whole beans and puréed beans work together to provide texture and body so do not skip the whole beans
Use boneless chicken thighs for a juicier result or chicken breasts for a leaner option
If the chili seems thin after simmering remove the lid for the last ten minutes or blend a small amount of cauliflower rice with a splash of broth to thicken naturally
Store cooled leftovers in an airtight container in the refrigerator up to four days and reheat gently adding a splash of broth if needed
For freezing portion the chili into freezer safe containers leaving room for expansion then thaw overnight in the refrigerator before reheating
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Chili
- Method: Sauté, Simmer
- Cuisine: American