Description
A delicious, low-carb version of classic chili packed with flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, combine chicken breasts and chicken broth, bringing to a boil.
- Reduce heat and simmer for about 20 minutes, or until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add green chilies, cumin, garlic powder, onion powder, paprika, black pepper, and salt. Stir well.
- Mix in heavy cream and cheese, cooking until melted and combined.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier kick, add jalapeños or cayenne pepper.
- This chili can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg