Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 cup zucchini, chopped
  • 1 1/2 cup cauliflower rice
  • 3 cups chicken broth
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1 lb shredded chicken
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp cumin (omit for AIP)
  • 2 tsp dried cilantro
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped
  • Diced avocado
  • Diced red onion

Instruction

  • Using a large stockpot, heat the oil over medium heat.
  • Add the onion and garlic and saute for 4-5 minutes or until lightly translucent. Add the celery, zucchini, and cauliflower and saute for another 5 minutes until softened.
  • Add the broth, coconut milk, shredded chicken, and seasonings and stir to combine. Bring to a boil and reduce to a medium simmer for 25-30 minutes or until the chili is reduced and flavorful.
  • Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.