This white chicken chili is packed full of green chilies and chicken thighs. It creates a generous 12 cup batch that is sure to leave some delicious leftovers. A fun alternative to traditional beef chilies.
It’s simple to cook, and fast to cleanup, if you use your Instant Pot. If you don’t own an Instant Pot then you could brown the chicken and onions on a stovetop, then simmer the chili in a slow cooker for 6-8 hours.
It’s a bit protein heavy, so just keep that in mind when planning out the rest of your day. You can reduce it to 27.42 grams of protein by changing the serving size to 1 cup.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
2 tablespoons butter
1 medium onion, diced
10 medium boneless skinless chicken thighs, cubed
14 ounces canned diced green chilies
2 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon black pepper
1 pound frozen cauliflower
4 cups chicken broth
2 cups sour cream
1 cup heavy whipping cream
Nutrition Summary: This makes a total of 8 (1.5-cup) servings of Instant Pot White Chicken Chili. Each serving comes out to be 509.88 Calories, 32.99g Fats, 8.5g Net Carbs, and 41.15g Protein.
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