Keto & Low Carb White Chicken Chili
This Keto & Low Carb White Chicken Chili is a hearty and delicious dish that is perfect for a comforting meal without the carbs. Packed with flavor and protein, it’s an excellent option for those following a ketogenic diet.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth (low sodium)
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed optional for low carb
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 small jalapeño, diced optional for heat
- fresh cilantro for garnish
- lime wedges for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and, if using, the white beans. Reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and shredded Monterey Jack cheese until melted and well combined.
- Taste and adjust seasoning if needed. If desired, add diced jalapeño for extra heat.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
To keep this recipe strictly keto, you may omit the white beans or replace them with more chicken or low-carb vegetables.
This chili can be stored in an airtight container in the refrigerator for up to 4 days, and it can also be frozen for up to 3 months.
Feel free to add toppings such as avocado slices or sour cream for extra creaminess.