Keto White Chicken Chili
A creamy and satisfying low-carb chili made with tender chicken, white beans, and rich spices.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 can (15 oz) white beans, rinsed and drained Cannellini or Great Northern beans work well.
- 1 cup chicken broth Store-bought or homemade.
- 1 cup heavy cream Add for a creamy texture.
- 1 cup shredded cheese Cheddar or Monterey Jack recommended.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, diced (optional) Adjust spice level according to preference.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Heat a large pot over medium heat and add the diced onion. Sauté until translucent, about 3-5 minutes.
- Add minced garlic and stir together with the onions. Cook for about 1 minute.
- Add shredded cooked chicken and rinsed white beans to the pot. Pour in chicken broth along with ground cumin and chili powder. If desired, add diced jalapeños.
- Stir everything together and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream and shredded cheese, mixing continuously until the cheese melts.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
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Notes
This chili keeps well in the fridge for 4-5 days. For longer storage, freeze in airtight containers for up to two months.