Description
A low-carb, creamy white chicken chili made with tender shredded chicken, green chiles, and a rich broth, perfect for comfort without the carbs.
Ingredients
Scale
- 900 g (2 lb) boneless skinless chicken thighs
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) yellow onion, finely diced
- 3 cloves garlic, minced
- 200 g (1 can, 4.5 oz or 1 cup) green chiles, diced
- 960 ml (4 cups) chicken broth, low-sodium
- 225 g (8 oz) cream cheese
- 120 ml (1/2 cup) heavy cream
- 120 g (1/2 cup) sour cream
- 2 tsp (4 g) cumin
- 1 tsp (2 g) chili powder
- 1 tsp (2 g) smoked paprika
- Salt to taste
- Juice of 1 lime (about 15 ml / 1 tbsp)
- 15 g (1/4 cup) fresh cilantro, chopped
- 100 g (1 cup) Monterrey Jack or white cheddar, shredded (optional)
- 1/4 tsp xanthan gum (optional)
Instructions
- Pat chicken thighs dry and season with salt and black pepper. Heat olive oil in a pot over medium-high heat and sear chicken until golden. Transfer to a plate.
- Reduce heat to medium and add the diced onion. Sauté until translucent. Add minced garlic and toast until aromatic.
- Stir in cumin, chili powder, and smoked paprika, cooking briefly. Add drained green chiles.
- Pour in low-sodium chicken broth, scrape the bottom of the pot, and return chicken. Simmer gently until cooked through.
- Remove chicken to shred it, then stir in cream cheese in additions until smooth. Return chicken to the pot.
- Add heavy cream and sour cream; heat just until warmed through. If desired, stir in xanthan gum gradually.
- Stir in lime juice and chopped cilantro. Serve hot with shredded cheese, additional cilantro, and lime wedges.
Notes
For a thicker chili, optionally use xanthan gum. Reheat gently to prevent dairy separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 125mg