Description
A hearty and flavorful low-carb white chicken chili made in a single pot, perfect for a comforting and healthy meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Place the chicken breasts into the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15-20 minutes.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the diced green chilies, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine.
- Mix in the softened cream cheese and heavy cream. Stir until the cream cheese is fully melted and incorporated.
- Add the shredded Monterey Jack and cheddar cheeses, stirring until melted and smooth.
- Simmer for another 5-10 minutes until the chili thickens slightly.
- Serve hot, garnished with fresh cilantro.
Notes
- Use rotisserie chicken for an even quicker version.
- Adjust the spice level by adding jalapeños if desired.
- For an even thicker chili, blend a small portion and stir it back into the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg