Keto White Chicken Chili
A delicious low-carb chili made with tender shredded chicken, creamy cheese, and fragrant spices, perfect for chilly nights or any craving for warm comfort food.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 can white kidney beans, rinsed and drained
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with coconut cream for a dairy-free version.
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until translucent.
Cooking
- Stir in the cooked shredded chicken and rinsed white kidney beans.
- Pour in the chicken broth and mix thoroughly.
- Add ground cumin, chili powder, paprika, salt and pepper, then stir well.
- Bring to a gentle simmer and lower the heat to medium-low.
- Slowly stir in the heavy cream and shredded cheese until melted.
- Cook for a few more minutes until heated through.
Serving
- Garnish with chopped cilantro and serve hot with optional toppings.
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Notes
For a heartier soup, add chopped bell peppers or zucchini. Adjust spices to taste and let the chili sit off heat to blend flavors. For meal prep, chili can be stored in the fridge for up to 3-4 days or frozen for 3 months.