Description
A creamy and comforting Keto White Chicken Chili, blending tender shredded chicken with warm spices and a rich, silky broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) green chilies, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until no longer pink on the inside, about 6–8 minutes per side. Remove the chicken to a plate, let it rest a few minutes, then shred with two forks.
- In the same pot, add the diced onion and minced garlic. Sauté over medium heat until the onion is soft and translucent, about 4–5 minutes. Stir in the diced green chilies, ground cumin, and chili powder, and cook for 1 minute.
- Add the chicken broth to the pot and scrape browned bits from the bottom. Return the shredded chicken to the pot and bring to a gentle simmer. Stir in the drained white beans and heavy cream. Season with salt and pepper to taste. Simmer lightly for 10–15 minutes.
- Taste and adjust seasoning as necessary. Serve hot in bowls, garnished with chopped cilantro.
Notes
For a low-carb version, substitute white beans with riced cauliflower. For dairy-free, use full-fat coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 344
- Sugar: 3g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg