Let me tell you, the first time I made this keto white chicken chili, I was absolutely blown away! It’s creamy, comforting, and full of flavor, yet it keeps those pesky carbs at bay. I remember curling up on the couch with a big bowl, feeling like I had discovered a warm hug in food form. This chili is not just any soup; it’s a low-carb delight that satisfies your cravings while staying true to your keto lifestyle. With tender chicken and a rich, cheesy broth, it’s become a staple in my home. Trust me, once you try it, you’ll want to make it again and again!
Ingredients List
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Make sure to have all your ingredients prepped and ready before you start cooking—the diced onion and minced garlic will really enhance the flavor right from the get-go! This recipe is all about simplicity and deliciousness, so trust me, you’ll want everything at your fingertips for a smooth cooking experience.
How to Prepare Instructions
Alright, let’s get cooking! First things first, heat that tablespoon of olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion and sauté until it turns translucent, which should take about 3-4 minutes. Wow, doesn’t that smell amazing? Next, add the minced garlic and let it cook for another minute until fragrant—this is where the magic starts!
Now it’s time to add the star of the show: the chicken breasts! Brown them on both sides for about 5-7 minutes; they don’t need to be fully cooked yet. Once they’re looking golden, add in the drained white beans, chicken broth, diced green chilies, cumin, chili powder, salt, and black pepper. Give everything a good stir and bring it to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes. This is where all those flavors meld beautifully!
After 30 minutes, carefully remove the chicken from the pot. Here’s a little tip: use two forks to shred the chicken while it’s still warm; it makes the process super easy! Return the shredded chicken to the pot and stir in that luscious heavy cream and shredded cheddar cheese until everything is melted and smooth. And just like that, your keto white chicken chili is ready to be served!
Step-by-Step Cooking Process
Let’s break it down step-by-step so you can follow along without a hitch. Start by heating the olive oil and sautéing the onion and garlic until they’re soft and aromatic. Don’t rush this part; it’s essential for developing flavor! Once your chicken is browned, don’t worry if it looks a bit undercooked—it’s going to simmer away in the broth. After shredding the chicken, make sure to mix it well with the cream and cheese to create that creamy, dreamy texture we all love.
If you find it a bit thick after adding the cream and cheese, feel free to splash in a little extra chicken broth to achieve your desired consistency. The key is to keep tasting along the way; adjust the seasoning if needed. Trust me, you’ll want to savor every bite of this delicious chili! And remember, garnishing with fresh cilantro adds a pop of color and a fresh taste that ties everything together perfectly.
Why You’ll Love This Recipe
This keto white chicken chili is not just a meal; it’s a game-changer for your weeknight dinners! Here’s why you’ll fall head over heels for it:
- Low in carbs and packed with flavor, making it perfect for your keto lifestyle.
- Super easy to prepare with minimal effort, great for busy days.
- Hearty and satisfying, it warms you up from the inside out.
- Versatile—enjoy it on its own or pair it with avocado slices or a side salad.
- Make-ahead friendly, it tastes even better the next day!
Once you try it, you’ll understand why this chili has a permanent spot in my recipe rotation!
Tips for Success
To make your cooking experience even smoother, here are some handy tips! If you’re in a rush, consider using rotisserie chicken—just shred it and add it in during the last few minutes of cooking. It cuts down on prep time significantly! Also, don’t hesitate to swap out white beans for cauliflower to keep it low-carb while still adding texture. For an extra kick, try adding fresh jalapeños or a dash of hot sauce. And remember, letting the chili sit for a bit after cooking really helps the flavors develop, so patience pays off!
Variations
One of the best things about this keto white chicken chili is how adaptable it is! If you’re looking to spice things up, consider adding fresh jalapeños or a sprinkle of cayenne pepper for that extra heat. You can also mix in some diced bell peppers or zucchini for a pop of color and added veggies—plus, they’ll soak up all that delicious flavor!
If you’re feeling adventurous, swap the chicken for shredded pork or even ground turkey for a different protein twist. For a creamier texture, try adding a dollop of cream cheese along with the heavy cream. The options are endless, so have fun experimenting!
Nutritional Information
Now, let’s talk nutrition! This keto white chicken chili is not only delicious but also packed with wholesome goodness. Here’s a quick breakdown of the estimated nutritional values per serving (1 cup):
- Calories: 400
- Fat: 28g
- Protein: 30g
- Carbohydrates: 8g
- Sugar: 2g
- Sodium: 800mg
- Fiber: 2g
These values are estimates and can vary based on the specific brands and ingredients you use. But overall, this chili keeps it low-carb while giving you a satisfying, hearty meal!
Storage & Reheating Instructions
Got leftovers? Don’t worry, this keto white chicken chili stores beautifully! Allow it to cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days, and it actually tastes even better the next day as the flavors deepen. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to label the container with the date!
When you’re ready to enjoy it again, simply thaw it in the fridge overnight. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of chicken broth or cream to bring back that creamy texture. Enjoy every comforting spoonful!
FAQ Section
Can I use frozen chicken for this recipe?
Absolutely! Just make sure to thaw it first before cooking to ensure even cooking. You can also throw it in a slow cooker if you prefer that method!
What if I don’t have white beans?
No problem! You can substitute them with chickpeas or even cauliflower for a lower-carb option. Both will still give you a hearty texture.
Is this chili spicy?
This keto white chicken chili has a mild flavor, but if you like it hot, feel free to add jalapeños or increase the chili powder to your taste!
Can I make this in a slow cooker?
Definitely! Just combine all the ingredients (except for the cream and cheese) in your slow cooker and cook on low for 6-8 hours. Stir in the cream and cheese just before serving.
How can I make this recipe dairy-free?
You can use coconut cream and nutritional yeast instead of heavy cream and cheddar cheese for a delicious dairy-free version.
Keto White Chicken Chili: 5 Steps to Comforting Bliss
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Keto
Description
A creamy and flavorful keto white chicken chili that is low in carbs and high in taste.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the chicken breasts to the pot and brown on both sides.
- Incorporate the white beans, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in the heavy cream and cheddar cheese until melted and smooth.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add jalapeños.
- Use rotisserie chicken for a quicker option.
- Serve with avocado slices for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: keto white chicken chili, low carb chili, chicken chili recipe
