Low-Carb White Chicken Chili Recipe
This low-carb white chicken chili is a deliciously creamy and flavorful dish perfect for a cozy meal. It's packed with protein from the chicken and a variety of spices to give it a rich taste without the high carb count. Enjoy this comforting dish that's also healthy!
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 spoon or spatula for stirring
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 can (14 oz) diced green chilies
- 1 can (15 oz) white beans, drained and rinsed Optional for lower carb
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 bunch fresh cilantro, chopped For garnish
- as needed optional sliced jalapeños For garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook until they are no longer pink, about 5-7 minutes.
- Stir in the diced green chilies, chicken broth, cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a boil.
- Reduce heat and let it simmer for 20 minutes. If using white beans, add them during the last 5 minutes of cooking.
- Once cooked, stir in the heavy cream to add creaminess to the chili. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and sliced jalapeños if desired.
Notes
This chili can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat on the stove before serving.
For a spicier chili, consider adding more chili powder or diced jalapeños during cooking.
To make this recipe even lower in carbs, consider omitting the white beans.