This Keto White Chicken Chili is an incredible comfort food for the changing seasons. It is plentiful, tasty and can be a crockpot/freezer meal.
Sometimes it’s hard for people to understand how you can enjoy chili without beans … but it’s easier than you think!
Throwing a little extra chicken and vegetables adds even more flavor.
This chile is made with grated chicken, peppers and spicy pepper cheese.
It’s not as thick as traditional chile, but it’s loaded with flavor … and I promise it’s filling up!
All the extra fats in this white chicken chili will help you stay full without all the carbohydrates that the beans carry.
Ingredients:
1 pound of chicken
1.5 cups of chicken broth
2 garlic cloves, finely chopped
1 4.5 oz can cut green chilies
1 jalapeño cut into cubes
One green pepper in cubes
1/4 cup chopped onion
4 tablespoons of butter
1/4 cup whipped cream
4 oz cream cheese
2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon Cayenne (optional)
KETO WHITE CHICKEN CHILI
Instructions:
In a large pot, season chicken with cumin, oregano, cayenne, salt and pepper
Brown both sides over medium heat until golden brown
Add the stock to the pot, cover and cook the chicken for 15-20 minutes or until fully cooked.
While the chicken is cooking, melt the butter in a medium skillet.
Add the chilies, the diced jalapeño, the green pepper and the onion to the pan and sauté until the vegetables soften.
Add chopped garlic and sauté for an additional 30 seconds and turn off the heat, set aside
Once the chicken is completely cooked, tritúrelo with a fork and add it to the broth again
Add the sautéed vegetables to the pot with chicken and broth and simmer for 10 minutes
In a medium bowl, soften the cream cheese in the microwave until you can remove it (~ 20 sec)
Mix the cream cheese with heavy whipped cream
Stirring quickly, add the mixture to the pot with chicken and vegetables
Simmer an additional 15 minutes
Serve with favorite dressings such as: pepper jack cheese, avocado slices, cilantro, sour cream