Go Back
Low-Carb White Chicken Chili Recipe

Low-Carb White Chicken Chili Recipe

This Low-Carb White Chicken Chili is a comforting and hearty dish that packs a punch of flavor without the extra carbohydrates. Made with tender chicken, creamy textured broth, and a blend of spices, it's perfect for a cozy dinner. With less than 300 calories per serving, it’s both nutritious and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 290 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Ladle for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 3 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese (optional)
  • fresh cilantro, for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the chicken pieces to the pot and cook until browned, about 5-7 minutes.
  • Pour in the chicken broth and stir in the white beans and diced green chilies.
  • Add the cumin, chili powder, oregano, salt, and pepper. Stir to combine.
  • Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld and the chicken to cook through.
  • Reduce the heat to low, then stir in the heavy cream, mixing well until heated through.
  • If desired, sprinkle shredded Monterey Jack cheese on top and let it melt.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

This chili can be prepared in advance and stored in the refrigerator for up to 3 days.
You can substitute the chicken breast with shredded rotisserie chicken for a quicker option.
For an extra touch, serve with lime wedges on the side to squeeze over the chili before eating.