Cauliflower White Chicken Chili
Cauliflower White Chicken Chili is a creamy, comforting soup that brings warmth and flavor to any table. This hearty dish features tender chicken, crunchy cauliflower, and a blend of spices for a delicious twist on traditional chili. Perfect for cozy nights in or festive gatherings, it’s low in carbs but rich in taste, ensuring everyone will come back for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 medium head of fresh cauliflower (approx. 3 cups florets)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- 8 oz cream cheese
- Juice of 1 lime
Instructions
- Dice the onion and garlic; cut the cauliflower into bite-sized florets.
- In a large pot over medium heat, add 2 tbsp olive oil. Sauté the onion and garlic until soft (about 5 minutes).
- Add the chicken breasts; season with cumin and chili powder. Cook for about 7 minutes, stirring occasionally.
- Pour in the chicken broth and add cauliflower florets. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Stir in cream cheese until melted and well combined. Squeeze in lime juice before serving.
- Ladle into bowls and garnish with cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added depth of flavor, consider searing the chicken before adding other ingredients. You can substitute turkey for chicken or add beans for extra protein. To store leftovers, keep in an airtight container in the fridge for up to three days.