Keto White Chicken Chili
A delightful and comforting low-carb chili that combines creamy flavors and warm spices, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use leftover rotisserie chicken for convenience.
- 1 can (15 oz) white kidney beans, rinsed and drained Feel free to substitute with navy beans.
- 1 cup chicken broth Adjust to desired chili thickness.
- 1 cup heavy cream Can substitute with coconut cream for a different flavor.
- 1 cup shredded cheese (cheddar or Monterey Jack) Pepper jack cheese can add spice.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust based on spice preference.
- 1/2 teaspoon paprika
- to taste Salt and pepper Adjust according to preference.
- as needed Chopped cilantro for garnish Optional, adds flavor and color.
Instructions
Preparation
- Heat a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until the onion is translucent and tender (3 to 5 minutes).
- Stir in cooked shredded chicken and rinsed white kidney beans until well-coated.
- Add chicken broth and season with ground cumin, chili powder, paprika, salt, and pepper. Bring to a gentle simmer.
- Once simmering, stir in heavy cream and shredded cheese until melted and combined.
- Cook for a few more minutes to ensure everything is heated through.
- Taste and adjust seasonings as needed before serving.
Serving
- Garnish with chopped cilantro if desired.
- Serve hot, optionally with toppings like sour cream, sliced avocado, or corn chips.
- Pair with a simple green salad for a well-rounded meal.
Notes
Store leftovers in airtight containers in the refrigerator for up to three days or freeze for up to three months. Reheat with a splash of chicken broth if necessary.