Low-Carb White Chicken Chili Recipe
This hearty and flavorful low-carb white chicken chili is perfect for those looking to enjoy a comforting dish without the extra carbs. Packed with protein and healthy fats, it's a satisfying option for lunch or dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) green chilies, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen cauliflower rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup shredded Monterey Jack cheese for topping
- ¼ cup chopped fresh cilantro for garnish
- optional sliced jalapeños for additional heat
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer.
- Stir in the green chilies, cauliflower rice, cumin, chili powder, salt, and pepper.
- Cover and let simmer for about 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and stir in the heavy cream. Allow the chili to simmer for an additional 5 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, topped with shredded Monterey Jack cheese, fresh cilantro, and optional jalapeños.
Notes
This chili can be stored in the refrigerator for up to 3 days or frozen for later use.
For a spicier chili, you can add additional spices or fresh jalapeños during cooking.
Feel free to experiment with additional low-carb vegetables like zucchini or spinach.