Description
A delicious and healthy keto-friendly white chicken chili that is perfect for chilly days.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can diced green chilies
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chicken breasts and cook for about 5-7 minutes on each side until browned.
- Remove the chicken from the pot and set aside.
- Pour in the chicken broth and add the diced green chilies, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a boil.
- Add the chicken back into the pot and reduce the heat to low.
- Cover and let it simmer for about 20-25 minutes until the chicken is cooked through.
- Remove the chicken again, shred it, and return it to the pot.
- Stir in the heavy cream and shredded cheddar cheese until melted.
- Serve hot and garnish with chopped cilantro.
Notes
- This chili is great for meal prep and can be stored in the refrigerator for up to 4 days.
- For extra spice, add jalapeños or cayenne pepper to the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg