Keto White Chicken Chili
A deliciously creamy and comforting low-carb chili made with shredded chicken, white kidney beans, and a blend of spices, perfect for chilly days or cozy gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use shredded rotisserie chicken or leftover grilled chicken.
- 1 can (15 oz) white kidney beans, rinsed and drained If following a strict keto diet, consider using cauliflower instead of beans.
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to experiment with other cheese types.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust for spice preference.
- 1/2 teaspoon paprika
- Salt and pepper to taste Season as preferred.
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant for about 3-5 minutes.
- Stir in the cooked shredded chicken and rinsed white kidney beans, ensuring everything is mixed well.
- Pour in the chicken broth and stir to combine.
- Add ground cumin, chili powder, paprika, and season with salt and pepper. Stir well and bring to a gentle simmer.
- Lower the heat to medium-low and slowly stir in the heavy cream and shredded cheese, mixing until the cheese is fully melted and the chili is creamy.
- Cook for a few more minutes until heated through. Taste and adjust the seasoning as necessary.
- Ladle the chili into bowls and garnish with fresh chopped cilantro if desired.
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Notes
Serve with keto-friendly sides like a crisp salad or low-carb bread. Consider setting up a toppings bar for guests to customize their bowls.