Creamy White Chicken Chili

Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil). Let cook on high for 4 hours or low for 8 hours.

Add heavy cream and xanthan gum. Let cook for 10 more minutes to thicken. Serve in bowls with toppings.

For the stovetop:
In a heavy bottom pot, heat the oil over medium heat. Add onions and sweat for 5–8 minutes. Add garlic and cook for 1 minute more.

Turn up the heat to medium-hi and add in the diced chicken and sauté until browned on all sides. Add cumin, oregano, chilis, cauliflower rice, and broth. Reduce to low and simmer for 20 minutes.

Add heavy cream and xanthan gum, bring to a boil. Reduce to simmer and let thicken for 5 minutes.

Serve in bowls with toppings.

Note: To freeze, I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer. When I was ready to cook it, I removed it from the freezer the day before to let it thaw. Then I cooked it in the crockpot for 4 hours on high. I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.

Nutrition for each serving not including any toppings: 332 calories, 23g fat, 9g sat fat, 7g carbs, 3g fiber, 25g protein