Description
This keto white chicken chili is a quick and delicious weeknight dinner that’s packed with flavor and nutrients. The creamy, comforting broth and tender shredded chicken make it a family-friendly, low-carb meal.
Ingredients
– 1 lb boneless, skinless chicken breasts, shredded
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp chili powder
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (or to taste)
– 4 cups low-sodium chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– 1 cup heavy cream
– Salt and freshly ground black pepper, to taste
– Chopped fresh cilantro, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent.
2. Add the garlic, cumin, oregano, chili powder, coriander, and cayenne. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the chicken broth and add the shredded chicken and white beans. Bring the mixture to a simmer and cook for 15-20 minutes, until the flavors have melded.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve the keto white chicken chili hot, garnished with fresh chopped cilantro.
Notes
For a thicker chili, you can let it simmer for a bit longer. You can also add diced avocado, shredded cheese, or a dollop of sour cream as toppings.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American