Description
This creamy, cozy keto white chicken chili blends tender shredded chicken with a rich heavy-cream base and warm spices for a comforting, low-carb meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1–2 jalapeños, diced (optional)
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Dice the onion, mince the garlic, and seed and dice the jalapeño if using. Shred your cooked chicken and have the chicken broth and heavy cream ready.
- Add a tablespoon of oil or butter to the pot and sauté the diced onion and minced garlic until the onion is soft and translucent, about 3–5 minutes. Stir and watch the garlic so it does not brown.
- Add the shredded chicken, chicken broth, heavy cream, diced jalapeño, cumin, oregano, salt, and pepper to the pot. Stir well to combine and scrape any browned bits from the bottom for extra flavor.
- Bring the chili to a gentle simmer, then lower the heat and cook for about 20 minutes, stirring occasionally, until flavors meld and the broth thickens slightly. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.
Notes
For added richness, you can stir in shredded white cheddar at the end. If using raw chicken, add it with the broth and simmer until cooked through.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 80mg