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Low Carb White Chicken Chili

Comforting Low Carb White Chicken Chili for Cozy Nights

Enjoy a nutritious and flavorful Low Carb White Chicken Chili that's perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1 medium Green Bell Pepper diced
  • 1 can Diced Green Chilies adjust spice level as needed
  • 2 boneless Skinless Chicken Breasts
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder to taste
  • 1 teaspoon Paprika smoked for extra flavor
For the Soup
  • 4 cups Low-Sodium Chicken Broth vegetable broth can be used for vegetarian version
  • 1 cup White Beans drained
  • 1 cup Unsweetened Almond Milk or regular milk
For Garnishing
  • 1 bunch Fresh Cilantro optional
  • 1 juice Lime can substitute with lemon juice
  • to taste Salt
  • to taste Black Pepper

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Sauté the diced onion for about 5 minutes until translucent and fragrant.
  3. Add minced garlic and diced green bell pepper, cooking for an additional 2-3 minutes.
  4. Incorporate salt, pepper, cumin, chili powder, paprika, chicken breasts, and broth. Bring to a boil, then simmer for 15 minutes.
  5. Remove chicken, shred it, and return to pot while keeping chili simmering.
  6. Combine shredded chicken with white beans, almond milk, diced green chilies, and lime juice.
  7. Simmer uncovered for 5-10 minutes, then ladle into bowls and garnish with cilantro and lime.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 40gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2.5mg

Notes

This chili can be made in advance and stored in the fridge for up to 3 days, or frozen for three months. Adjust spices according to preference.

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