Low-Carb White Chicken Chili Recipe
This Low-Carb White Chicken Chili is a delicious and satisfying dish that's perfect for a cozy evening. Packed with flavors and protein, it's a great option for those looking to reduce their carb intake while enjoying a comforting meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 stirring spoon
- 1 set measuring cups and spoons
- 1 ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 cups cooked, shredded chicken breast About 2 large breasts.
- 4 cups chicken broth Low-sodium.
- 1 can diced green chilies 14.5 oz can.
- 1 cup heavy cream
- 1 cup frozen cauliflower rice
- salt and pepper To taste.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another minute until fragrant.
- Add the shredded chicken and chicken broth to the pot. Stir to combine.
- Add the diced green chilies and bring the mixture to a simmer. Allow it to cook for about 10 minutes.
- Stir in the heavy cream and frozen cauliflower rice. Simmer for an additional 10 minutes, allowing the chili to thicken slightly.
- Season with salt and pepper to taste.
- Serve hot in bowls, garnished with optional toppings like cilantro, avocado, lime wedges, and shredded cheese.
Notes
For extra flavor, consider adding some crushed red pepper or jalapeños if you like a bit of heat.
You can use rotisserie chicken for a quicker option, just shred it before adding it to the pot.
If you prefer a slower cooking method, this chili can also be made in a slow cooker. Combine all the ingredients (except for the cream) and cook on low for 6-8 hours. Stir in the cream just before serving.