Keto & Low Carb White Chicken Chili
This Keto & Low Carb White Chicken Chili is a delicious and hearty dish perfect for a cozy meal. Made with tender chicken, creamy broth, and packed with flavor, it's ideal for those following a low-carb lifestyle.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped for garnish
- 1 lime juice of for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and add the diced green chilies, cumin, chili powder, onion powder, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, until the chicken is cooked through.
- Stir in the softened cream cheese and heavy cream until fully combined and the chili is creamy.
- Gradually add the shredded Monterey Jack cheese, stirring until melted and smooth.
- Taste and adjust seasoning as necessary before serving warm, garnished with fresh cilantro and a squeeze of lime juice.
Notes
This chili can be stored in the refrigerator for up to 3 days and reheats well.
For extra heat, you can add diced jalapeños or cayenne pepper to taste.
Serve warm, garnished with fresh cilantro and a squeeze of lime juice for added freshness.