Ingredients:

  • 2 Tbsp Avocado Oil (or high-heat cooking oil)
  • 1 medium Yellow Onion, diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1.5 lbs Boneless, skinless Chicken Thighs (cubed)
  • 2 (4 oz) cans Diced Green Chiles (undrained)
  • 1 Tbsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (optional)
  • Sea Salt and Black Pepper, To taste (about 1 tsp salt initially)
  • 2 cups Diced Cauliflower Florets (fresh or frozen)
  • 4 cups Chicken Broth (low sodium, Whole30 compliant)
  • 1 can (13.5 oz) Full-Fat Canned Coconut Cream (solid cream portion only)
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Lime Juice, freshly squeezed
  • Fresh Cilantro, chopped (for garnish)
  • 1 medium Avocado, diced (for garnish)
  • Extra Lime Wedges (for serving)

Instructions:

  1. Sauté Aromatics: Heat the avocado oil in the stockpot over medium heat. Add the diced onion and celery. Sauté gently until softened and translucent (about 5–7 minutes).
  2. Add Garlic and Spices: Stir in the minced garlic and cook for 1 minute until fragrant. Add the cumin, coriander, oregano, and cayenne (if using). Stir well and cook for 1 minute more, allowing the spices to bloom in the oil.
  3. Brown the Chicken: Add the cubed chicken thighs to the pot. Season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is mostly white on the outside (about 5 minutes).
  4. Add Liquid and Bulk: Pour in the chicken broth, diced green chiles (undrained), and the diced cauliflower florets. Bring the mixture to a rapid simmer, then reduce the heat to low.
  5. Simmer: Cover the pot and simmer gently for 25–30 minutes, or until the chicken is fork-tender and the cauliflower is very soft.
  6. Prep the Blending Base: Remove 1.5 cups (approx. 350 ml) of the soup mixture (including some cauliflower and chicken) and place it in a separate heatproof bowl or blender jug. Leave the remainder of the chili in the pot.
  7. Blend the Thickener: Add the solid coconut cream and the nutritional yeast to the reserved mixture. Using an immersion blender, blend until completely smooth and silky. This creates the thick, low-carb base.
  8. Combine and Finish: Pour the blended creamy mixture back into the stockpot with the rest of the chili. Stir well to combine. Heat gently for 5 minutes, allowing it to thicken slightly.
  9. Adjust Seasoning: Stir in the fresh lime juice. Taste the chili and adjust salt and pepper as needed. Serve immediately, garnished with fresh cilantro and avocado.