Introduction
If you’re searching for a cozy, flavorful, and healthy meal, look no further than this low carb white chicken chili. Made in just one pot, this dish is not only simple to prepare but also packed with nutrients, making it a fantastic option for busy weeknights or meal prepping for the week ahead. With its creamy texture and delicious spices, it’s sure to become a favorite in your household.
This recipe is gluten-free and keto-friendly, ensuring you can enjoy it without guilt. White chicken chili offers a delightful twist on traditional chili, using tender chicken and a variety of fresh ingredients. Let’s dive into how to create this comforting dish that’s perfect for any occasion!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream or coconut cream
- 1 cup frozen corn (optional, for low carb, omit)
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional minute until fragrant.
- Next, add the chicken breasts to the pot, along with the diced green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the chicken with the spices.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot.
- Stir in the heavy cream or coconut cream, along with the frozen corn if using. Allow the chili to simmer for another 5 minutes, so all the flavors meld together.
- Finally, stir in the shredded Monterey Jack cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
- Serve the chili hot, garnished with fresh cilantro and lime wedges on the side.
Why You’ll Love This Low Carb White Chicken Chili
This low carb white chicken chili is packed with flavor while remaining healthy. The combination of spices, creamy texture, and tender chicken makes it a satisfying meal without the guilt. Plus, it’s a one pot meal, which means less time spent on cleanup and more time enjoying your delicious creation.
One of the highlights of this recipe is its versatility. You can easily customize it by adding or omitting ingredients based on your preferences. Not a fan of corn? Feel free to leave it out! Want to add extra veggies? Bell peppers or zucchini would work wonderfully.
Tips for Perfect Chili
To achieve the best results with your low carb white chicken chili, consider these tips:
– **Use Fresh Ingredients:** Fresh onions, garlic, and spices enhance the overall flavor.
– **Cook Chicken Thoroughly:** Ensure your chicken is fully cooked before shredding to prevent any health issues.
– **Adjust Spice Levels:** If you prefer a spicier chili, feel free to add more chili powder or even some diced jalapeños.
– **Let It Sit:** Allowing the chili to sit for a few minutes after cooking can help the flavors develop even more.
Storing and Reheating
This low carb white chicken chili is perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat on the stove over medium heat until warmed through. If the chili thickens too much during storage, you can add a splash of chicken broth to loosen it up.
Freezing Options
If you want to make a larger batch, this chili freezes beautifully. Portion it into freezer-safe containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it on the stove.
FAQs
Can I make this chili in a slow cooker?
Yes! You can easily adapt this recipe for a slow cooker. Simply sauté the onions and garlic, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the cream and cheese just before serving.
Is this chili suitable for meal prep?
Absolutely! This low carb white chicken chili is perfect for meal prep. It stores well in the fridge and can be frozen for later use.
What can I serve with this chili?
This chili pairs wonderfully with low carb tortillas, avocado slices, or a fresh garden salad. You can also serve it with some sour cream or additional cheese on top.
Can I use rotisserie chicken instead of raw chicken?
Yes! Using rotisserie chicken is a great time-saver. Simply shred the cooked chicken and add it to the pot after sautéing the onions and garlic. Reduce the cooking time since the chicken is already cooked.
Conclusion
This low carb white chicken chili is not only a delicious one pot meal but also a fantastic way to enjoy comfort food without the carbs. It’s perfect for family dinners or meal prepping for the week ahead. With its creamy texture and rich flavors, you’ll be reaching for seconds in no time. Try it out today, and enjoy the warmth and satisfaction this dish brings to your table!
