Keto White Chicken Chili
A delicious low-carb chili that combines shredded chicken, a creamy base, and a medley of spices for a satisfying meal.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for a quick option.
- 1 can white kidney beans, rinsed and drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack) Choose a good quality cheese for better melting.
Aromatics and Spices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust to taste for spice level.
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 to 5 minutes.
Cooking
- Stir in the cooked shredded chicken and drained white kidney beans.
- Pour in the chicken broth and mix thoroughly.
- Season with ground cumin, chili powder, paprika, and salt and pepper to taste.
- Bring to a gentle simmer, then reduce heat to medium-low.
- Add the heavy cream and shredded cheese, stirring until melted and combined.
- Continue cooking for a few more minutes to heat through, adjusting the seasoning as needed.
Serving
- Garnish with chopped cilantro before serving.
Notes
Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Customize toppings like avocado or sour cream for additional flair.