Name: Shredded Chicken White Chili
Ingredients: 2 lbs chicken breasts; 1 head cauliflower; 4 cups bone broth; 5 slices of bacon, diced; 1 onion, diced; 4 cloves garlic, minced; 2 tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp coconut butter or cream; 2 cups spinach

Yields1 Serving

2 lbs chicken breasts

1 head cauliflower

4 cups bone broth

5 slices of bacon, diced

1 onion, diced

4 cloves garlic, minced

2 tsp salt

1 tsp garlic powder

1 tsp onion powder

2 tbsp coconut butter or cream

2 cups spinach

Heat a large pot over high heat with the chicken breasts, cauliflower, cut into quarters and the bone broth. Cover and bring to a simmer. Cook here until the chicken is cooked through, about 20 minutes

Fish out the cauliflower from the pot and carefully transfer to a blender, add in 2 cups of liquid from the pot. Set aside. Remove the chicken from the pot and shred with two forks, add the remaining broth to the bowl with the chicken.

Place the pot back on the stove and heat over medium heat. Add in the diced bacon and cook until browned then add in the onion and garlic and cook for 4-5 minutes until tender, stir often. Add in some fresh herb sprigs if you have any on hand.

Add the chicken back in the pot as well as the left-over broth and bring to a simmer. Blend the cauliflower with the coconut butter, salt, garlic powder and onion until smooth. Pour this cream into the pot and mix well.

Mix in the spinach until wilted. Simmer until desired consistency and serve. Garnish with fresh herbs

Pro tip: Add kelp or sweet potato noodles to jazz up the leftovers.

Ingredients