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Paleo White Chicken Chili

A creamy, hearty twist on traditional chili, packed with succulent chicken and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Paleo
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth (preferably low sodium)
  • 2 cups cauliflower florets (fresh or frozen)
  • 1 can (15 oz) white beans, drained and rinsed (optional) Optional for more fiber.
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Cooking the Chicken
  1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes, until browned on both sides. Remove from the pot and set aside.
Sautéing the Vegetables
  1. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Simmering the Chili
  1. Add the chicken back into the pot along with the chicken broth, cauliflower florets, white beans (if using), cumin, chili powder, and salt and pepper. Stir to combine.
  2. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
Finishing Touches
  1. Remove the chicken again and shred it with two forks. Return the shredded chicken to the pot and stir everything together. Adjust seasoning if needed.
Serving
  1. Ladle the chili into bowls and garnish with cilantro, avocado, or any of your favorite toppings.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. It freezes well, just ensure it’s cooled completely before placing it in freezer-safe containers.