Low-Carb White Chicken Chili Recipe
This comforting and hearty low-carb white chicken chili is packed with flavor and nutrition. It’s a perfect dish for those looking to enjoy a delicious meal without excessive carbohydrates.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 can (14 oz) low-sodium chicken broth
- 1 can (15 oz) great northern beans, rinsed and drained For a lower carb version, you can omit.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt To taste.
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese (optional)
- as needed garnish fresh cilantro For garnish.
- as needed for serving lime wedges For serving.
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts to the pot and cook until they start to brown, about 5-7 minutes.
- Stir in the diced green chilies, chicken broth, great northern beans (if using), cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and let simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the pot.
- Stir in the heavy cream and let the chili simmer for an additional 5 minutes. If desired, stir in the shredded Monterey Jack cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
For a spicier kick, consider adding jalapeños or cayenne pepper as desired. You can serve this chili with low-carb tortilla chips or over steamed cauliflower rice for added texture. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.