Description
A delicious, creamy low-carb chili that’s perfect for cozy nights.
Ingredients
Scale
- 1 pound cooked shredded chicken
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, drained
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cooked chicken, chicken broth, diced tomatoes, and white beans.
- Stir in heavy cream, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Bring to a simmer and let cook for 15-20 minutes.
- Stir in cheese until melted and serve topped with cilantro.
Notes
- This chili is perfect for meal prep and freezes well.
- Adjust the spices to your liking for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg