White Chicken Chili

Your family is going to love this vibrant, flavorful Low-Carb White Chicken Chili recipe! It’s creamy, packed with veggies, high protein, and Keto friendly, with a hint of spice and zest for bold flavor. This recipe has a little less chopping than our regular Chili (but that one is delicious!!) and it’s a delicious, creamy flavor.

Recipe:

    •   1 tablespoon olive oil
    •    1 pound cooked chicken
    •    1 medium onion, finely chopped
    •    2 garlic cloves, minced
    •    1 green bell pepper, diced
    •    1 poblano pepper, diced
    •    1 small zucchini, diced
    •    4 cups chicken broth
    •    1 cup heavy cream
    •    4 oz cream cheese (softened, for creaminess)
    •    1 can (4 oz) diced green chiles
    •    1 teaspoon cumin
    •    1 teaspoon chili powder
    •    1/2 teaspoon smoked paprika
    •    Salt and pepper, to taste
    •    1/2 teaspoon xanthan gum (optional for thickening)

Toppings:
    •    Fresh cilantro, chopped
    •    Sliced avocado
    •    Shredded Monterey Jack or cheddar cheese
    •    Sliced jalapeño (for heat!)
    •    Lime wedges

Instructions

    1.    Sear the Chicken:

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.

    2.    Sauté the Veggies:

In the same pot, add more olive oil if needed. Sauté onion, garlic, bell pepper, and poblano pepper until softened, about 5-7 minutes. Add zucchini and cook for another 2-3 minutes.

    3.    Season and Simmer:

Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add the chicken back to the pot along with the chicken broth and green chiles. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes.

    4.    Make it Creamy:

Stir in heavy cream and softened cream cheese. Let it melt and mix well into the broth. If you prefer a thicker consistency, sprinkle in xanthan gum and stir until incorporated.

    5.    Adjust Flavors:

Taste the chili and adjust seasoning if needed. Simmer for an additional 5 minutes to meld flavors.

    6.    Serve:

Ladle the chili into bowls and top with fresh cilantro, sliced avocado, shredded cheese, jalapeño, and a squeeze of lime.

Serving Size: Makes 6 bowls of Chili
Macros: Calories: 389, Fat: 28g , Carbs: 9, Fiber: 1g, (Net Carbs 8), Protein: 26g

The Keto Dad Tips and Tricks:

    •    Make it dairy-free: Use coconut cream and skip the cheese for a lighter version.
    •    Add crunch: Suggest pork rind crumbs or keto tortilla chips as a topping.
    •    Batch cooking: It freezes beautifully for easy keto meal prep!
    •    If you don’t have xanthan gum, you can skip it… but it’s a common ingredient that’s used to thicken soups.
    •    We Instant Pot our chicken, Its so tender!

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Recipe video:

White Chicken Chili