Keto & Low Carb White Chicken Chili
This Keto & Low Carb White Chicken Chili is a hearty, flavorful dish that’s perfect for those following a low-carb lifestyle. Packed with protein and healthy fats, this comforting chili will satisfy your cravings without the guilt.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked shredded chicken (about 4 cups)
- 3 cups chicken broth
- 1 can (15 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- chopped cilantro (for garnish)
- optional toppings avocado, lime wedges, additional cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the cooked shredded chicken, chicken broth, diced green chilies, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
- Reduce heat to low and stir in the heavy cream and shredded cheese, mixing until the cheese is melted and well incorporated.
- Taste and adjust seasoning, if needed.
- Serve the chili warm, garnished with chopped cilantro and your choice of optional toppings like avocado or lime wedges.
Notes
You can use rotisserie chicken to save time on preparation. Feel free to customize the spice level by adjusting the amount of chili powder or adding jalapeños. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.