Description
A delicious and easy Keto White Chicken Chili that’s perfect for a healthy lifestyle, combining low-carb ingredients and creamy texture.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 500 g (1 lb) cooked chicken, shredded
- 1 medium cauliflower head, chopped into florets
- 4 cups (960 ml) chicken broth
- 240 ml (1 cup) heavy cream
- 100 g (3.5 oz) cream cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 minutes until it becomes translucent. Stir in 2 minced garlic cloves and cook for another minute, until fragrant.
- Add 500 g (1 lb) of shredded cooked chicken and 1 medium cauliflower head, chopped into florets. Stir everything together and cook for about 5 minutes, allowing the chicken to heat through and cauliflower to soften slightly.
- Pour in 4 cups (960 ml) of chicken broth, followed by 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Season with salt and pepper to taste. Stir to combine and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 15 minutes. Stir in 240 ml (1 cup) of heavy cream and 100 g (3.5 oz) of cream cheese until fully melted and smooth. Cook for an additional 5 minutes to allow the flavors to meld.
- Remove the pot from heat. Ladle the chili into bowls and garnish with freshly chopped cilantro before serving.
Notes
For a creamy option, blend half of the chili before adding cream. This chili can be made ahead and stored in the refrigerator for up to 3 days. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg