Ingredients:

  • 1 lb boneless, skinless chicken thighs, cubed
  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup riced cauliflower
  • 1 can (14.2 oz) diced green chiles
  • 4 cups chicken bone broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 4 oz full-fat cream cheese, softened and cubed
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the avocado oil in a large Dutch oven over medium-high heat. Add the cubed chicken thighs and sear until they develop a golden-brown exterior (about 5-7 minutes). Remove chicken from the pot and set aside.
  2. In the same pot, add the diced yellow onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the ground cumin, dried oregano, and chili powder, coating the onions in the spices.
  5. Add the riced cauliflower and diced green chiles. Stir for 2 minutes to let the vegetables soften.
  6. Pour in the chicken bone broth and return the seared chicken to the pot.
  7. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes until the liquid has slightly reduced and the cauliflower is tender.
  8. Fold in the softened and cubed cream cheese, stirring until completely melted and the chili is velvety.