Place a large pot over medium heat, add the avocado oil, ground chicken, onion, and garlic.
Cook until the onions start to soften, about five minutes.
Add the green chiles, 2 1/2 cups chicken broth, oregano, cumin, coriander, garlic powder, onion powder, and salt.
Simmer over medium heat, stirring occasionally for 20-25 minutes, until the chicken is tender.
Add the riced cauliflower and cook for another five minutes.
Stir the Keto Chow into remaining 1/2 cup stock, then stir in the sour cream.
Add mixture to the chili and cook until the chili has thickened, about five more minutes.
Notes
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Keyword Chef Taffiny Elrod, Savory Chicken Soup
Nutrition Facts
Keto White Chicken Chili
Serving Size
328 g.
Amount per Serving
Calories
230.63
% Daily Value*
Fat
12.58
g
19
%
Saturated Fat
4.02
g
25
%
Trans Fat
0.22
g
Polyunsaturated Fat
1.64
g
Monounsaturated Fat
5.31
g
Cholesterol
78.32
mg
26
%
Sodium
1166.58
mg
51
%
Potassium
836.44
mg
24
%
Carbohydrates
10.23
g
3
%
Fiber
2.67
g
11
%
Sugar
4.53
g
5
%
Sugar Alcohol
0.04
g
Net Carbs
7.52
g
Protein
21.38
g
43
%
Vitamin A
74.24
IU
1
%
Vitamin C
40.72
mg
49
%
Calcium
186.97
mg
19
%
Iron
1.67
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.