Keto & Low Carb White Chicken Chili
This Keto & Low Carb White Chicken Chili is a creamy, hearty dish that’s perfect for a warm meal. It’s low in carbs and high in flavor, making it a great choice for those following a ketogenic diet. Packed with chicken, spices, and a rich broth, this dish will satisfy your chili cravings without the carbs.
Equipment
- 1 Large pot or Dutch oven
- 1 Cooking spoon
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 2 cups chicken broth
- 1 can (15 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- to taste salt and pepper Adjust seasoning according to your taste preferences.
- Fresh cilantro For garnish.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced chicken breast to the pot. Cook until the chicken is browned, about 6-8 minutes.
- Pour in the chicken broth and add the diced green chilies, ground cumin, chili powder, dried oregano, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the chili is creamy.
- Remove from heat and let sit for a few minutes.
- Serve hot, garnishing with fresh cilantro if desired.
Notes
This chili can be stored in the refrigerator for up to 4 days or frozen for later use.
For added spice, consider including chopped jalapeños or a dash of cayenne pepper.
Pair with low-carb tortillas or avocado slices for a complete meal.
Adjust seasoning according to your taste preferences.