Description
This Simple Keto White Chicken Chili is quick, flavorful, and ideal for a healthy night in. A hearty meal without the carbs!
Ingredients
Scale
- 500 g (1 lb) boneless, skinless chicken breast
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (about 240 g) diced green chilies
- 720 ml (3 cups) chicken bone broth
- 115 g (4 oz) cream cheese, softened
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a large pot over medium heat, add a splash of oil. Add the diced onion and sauté for 5–7 minutes until softened. Then, toss in the minced garlic and sauté for an additional 1–2 minutes until fragrant.
- Cook the chicken: Add the boneless chicken breast to the pot. Pour in the chicken bone broth. Bring to a simmer and cook for 20 minutes, or until the chicken is cooked through.
- Shred the chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Incorporate remaining ingredients: Stir in the diced green chilies, softened cream cheese, ground cumin, and dried oregano. Mix thoroughly and simmer for 10 minutes. Season with salt and pepper.
- Serve: Ladle the chili into bowls and enjoy hot, garnished with cilantro or avocado, if desired.
Notes
Store leftovers in an airtight container for up to 5 days. This chili freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg