Chili is a fall and winter favorite for many but it can be hard to find a great chili if you are following a low carb diet. This is especially true when you are looking for white chicken chili in my experience. So for this recipe instead of the beans you would traditionally find in chili, we added extra chicken, cauliflower, and spinach. To save time I am using a store bought green salsa which helps this meal come together in under 20 minutes. Serve it with sour cream, queso fresco, avocado, cilantro, yogurt, or cheddar cheese.
Simple Low Carb White Chicken "Chili"
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- 2 lbs. boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1.5 cups green salsa
- 10 oz. frozen spinach
- 3 cups cauliflower florets
- 1 tsp. cumin
- 1 tsp. oregano
- 2 tbsp. arrowroot (or cornstarch)
- Salt and pepper
Add the chicken thighs to a large pot and cover with chicken broth. Bring to boil and then turn down to a simmer. Cook for 10 minutes or until chicken is cooked through. Remove and shred using 2 forks.
Add chicken back to the pot along with the spinach, cauliflower, salsa, cumin, and oregano.
Bring to a simmer and add the cornstarch. Let simmer for 10 minutes or until cauliflower is cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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