Low-Carb White Chicken Chili Recipe
This low-carb white chicken chili is a hearty, creamy dish that’s packed with flavor and perfect for a cozy dinner. It’s a great alternative for those looking to reduce their carbohydrate intake while still enjoying a delicious meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth 500ml
- 1 can cannellini beans, drained and rinsed 15 oz/425g
- 1 can diced green chiles 4 oz/113g
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Fresh to taste cilantro, chopped for garnish
- 1-2 tablespoon olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the diced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth, then add the cannellini beans, diced green chiles, cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
- Bring the mixture to a simmer and let it cook for about 20 minutes to allow the flavors to meld.
- Lower the heat and stir in the heavy cream and shredded Monterey Jack cheese until melted and creamy.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
You can substitute the heavy cream with a low-carb cream cheese for a lighter option.
Feel free to customize this recipe by adding other low-carb vegetables such as bell peppers or zucchini.
This chili pairs well with avocado or sour cream on top for added creaminess.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.