Description
This Paleo Low FODMAP White Chicken Chili offers a rich, creamy, and zesty profile using only gut-friendly ingredients, eliminating high-FODMAP triggers and inflammatory grains.
Ingredients
Scale
2 lbs Chicken Breast or Thighs
2 tbsp Garlic-Infused Olive Oil
1 cup Green Onion Tops
2 cans (4 oz) Diced Green Chiles
4 cups Low FODMAP Chicken Bone Broth
1 can (13.5 oz) Full-Fat Coconut Milk
2 cups Cauliflower Florets (finely chopped)
2 tsp ground cumi
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp salt
1 tbsp Fresh Lime Juice
Instructions
- Sauté the garlic-infused olive oil and green onion tops in a large pot over medium heat for 2 to 3 minutes
- Add the chicken breasts, searing for about 4 minutes per side until they have a golden crust
- Stir in the spices and diced green chiles, followed by the chopped cauliflower
- Pour in the chicken bone broth, bringing it to a boil. Then reduce the heat to low, cover, and simmer for 20 to 25 minutes
- Remove the chicken, shred it, and return it to the pot
- Stir in coconut milk and lime juice, simmering uncovered for another 5 to 10 minutes
- Taste and adjust seasoning as needed
Notes
Let the chili sit for 15 minutes after cooking for a juicier texture.
Avoid boiling the coconut milk vigorously to maintain texture.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 92mg