Description
Indulge in the ultimate comfort food with this creamy and flavorful Keto White Chicken Chili. Made with tender chicken, aromatic spices, and a rich, dairy-free broth, this low-carb chili is the perfect solution for a cozy, satisfying meal.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp chili powder
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional, for heat)
– 4 cups low-sodium chicken broth
– 1 cup unsweetened almond milk
– 1/2 cup heavy cream (or coconut cream for dairy-free)
– 1 tsp salt
– 1/2 tsp black pepper
– 1 (4 oz) can diced green chiles
– Shredded cheese, diced avocado, and chopped cilantro for serving
Instructions
1. 1. In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until no longer pink, about 5-7 minutes. Remove chicken from pot and set aside.
2. 2. In the same pot, sauté the onion until translucent, about 3-5 minutes. Add the garlic and sauté for an additional minute.
3. 3. Stir in the cumin, oregano, chili powder, coriander, and cayenne (if using). Cook for 1 minute, until fragrant.
4. 4. Pour in the chicken broth, almond milk, and heavy cream (or coconut cream). Bring the mixture to a simmer.
5. 5. Add the cooked chicken, salt, and pepper. Simmer for 15-20 minutes, or until the chili has thickened to your desired consistency.
6. 6. Stir in the diced green chiles and adjust seasoning to taste.
7. 7. Serve the Keto White Chicken Chili hot, garnished with shredded cheese, diced avocado, and chopped cilantro.
Notes
For a thicker chili, let it simmer for a bit longer. You can also add extra broth or almond milk to thin it out if it’s too thick. This chili also freezes well for easy meal prep.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American