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Low-Carb White Chicken Chili

This Low-Carb White Chicken Chili is a hearty, comforting, and creamy dish that's perfect for those chilly days or when you're craving something satisfying. It's packed with tender chicken, green chilies, and a rich, flavorful broth, yet it keeps carbs to a minimum.
Course Dinner
Cuisine American
Keyword Keto Chicken Recipe, Keto Chili, Low-Carb Dinner, Low-Carb White Chicken Chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 410kcal

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Cheese grater

Ingredients

  • 2 pounds chicken breast cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cans green chilies diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish (optional)

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Place the chicken pieces in the pot and season with salt. Cook until the chicken is no longer pink on the outside, about 5-6 minutes.
  • Stir in the green chilies, ground cumin, dried oregano, and cayenne pepper. Cook for another 2 minutes to allow the spices to bloom.
  • Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook, covered, for 45 minutes to allow the flavors to meld.
  • After 45 minutes, remove the lid and slowly stir in the heavy cream and shredded cheese. Continue to cook, uncovered, for 10 minutes, or until the cheese is melted and the chili has thickened slightly.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Notes

For a thicker chili, you can add a low-carb thickener like xanthan gum; start with 1/4 teaspoon and increase as needed.
If you prefer a milder chili, reduce the amount of cayenne pepper or omit it entirely.
The chili can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months.
For dairy-free, substitute the heavy cream with full-fat coconut milk and omit the cheese or use a dairy-free cheese alternative.

Nutrition

Calories: 410kcal | Carbohydrates: 7g | Protein: 35g | Fat: 26g | Fiber: 2g | Net Carbs: 5g