Creamy White Bean Chicken Chili With Cauliflower
Indulge in a warm, hearty bowl of creamy white bean chicken chili with cauliflower! This easy, one-pot recipe combines tender shredded chicken, creamy white beans, and nutrient-packed cauliflower rice for a comforting dish with a subtle kick of spice.
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Servings: 4 servings
Equipment
- 1 large pot or Dutch oven
- 1 high-speed blender or food processor
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 4 cups (940 grams) 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, ribs removed and diced
- 3 garlic cloves minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground chili powder
- 2 cups (320 grams) cauliflower rice fresh or frozen
- 1 pound (454 grams) boneless chicken breast or thigh
- 1 teaspoon fine sea salt
- 1 fresh lime juiced
- Serve with sliced jalapeño, chopped cilantro and tortilla chips (optional)
Instructions
- In a blender or food processor, purée one can of drained white beans with a cup of chicken broth. Set aside.4 cups low-sodium chicken broth, 2 14-ounce cans white beans
- Heat a large pot or Dutch oven over medium-high heat. Add olive oil, diced onion, and jalapeño peppers. Sauté until soft, about 4 minutes, then add garlic, cumin, coriander, and chili powder. Cook for another minute until fragrant.2 tablespoons olive oil, 1 large onion, diced, 2 jalapeño peppers, 3 garlic cloves, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground chili powder
- Add the cauliflower rice, boneless chicken breasts or thighs, the puréed white beans, remaining beans, and the rest of the broth. Season with sea salt. Bring to a gentle boil, then reduce the heat to medium-low. Let it simmer for 30 minutes.2 cups cauliflower rice, 1 pound boneless chicken breast or thigh, 1 teaspoon fine sea salt
- Remove the chicken, shred with two forks, and return to the pot. Stir in the fresh lime juice and give it a taste, adding more salt or spices as needed.1 fresh lime
- Ladle the chili into bowls, and top with your favorite toppings like fresh cilantro, sliced jalapeños, chopped avocado, and tortilla chips.
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Notes
- Purée for Creaminess: Don't skip this step! Blending one can of white beans with chicken broth before adding it to the pot creates a creamy base without needing heavy cream or cream cheese.
- Try using a hand-held mixer to shred the cooked chicken. It works really well shredding in less time than a fork.
- Store leftovers in an airtight container in the fridge for up to 4 days. This chili actually tastes even better the next day as the flavors meld together.
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