Keto White Chicken Chili
A warm and hearty keto-friendly white chicken chili that's creamy, spicy, and easy to prepare, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup shredded cheese (such as cheddar or Monterey Jack) For melting on top
- to taste Fresh cilantro, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it softens for about 4-5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts and pour in the chicken broth, ensuring the chicken is submerged.
- Season with cumin, chili powder, salt, black pepper, and paprika. Stir to combine.
Cooking
- Bring the mixture to a gentle boil, then reduce the heat. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream, white beans, and green chilies. Let it cook for an additional 10 minutes on low heat until heated through.
- Lastly, stir in the shredded cheese until melted and creamy. Taste and adjust seasonings if needed.
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Notes
This chili freezes well, and can be frozen for up to three months. Store in an airtight container, and reheat on the stovetop, adding chicken broth or water if necessary to reach the desired consistency.