This Low-Carb White Chicken Chili is a flavorful, keto-friendly dish packed with tender chicken, cream cheese, and a blend of spices. Perfect for a cozy, low-carb meal.
Author:Emilia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Simmering
Cuisine:American
Diet:Halal
Ingredients
Scale
2 tablespoons olive oil
1 1/2 cups yellow onion, chopped
1 jalapeno, seeds and ribs removed, finely chopped
2 Anaheim peppers, seeds and ribs removed, chopped
1 bell pepper, chopped
6 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons oregano
2 teaspoons coriander
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 can (10 ounces) Rotel diced tomatoes with juice
3 cups chicken broth
1 tablespoon Better Than Bouillon, chicken flavor
4 boneless, skinless chicken breasts, cut into 1-inch cubes
8 ounces cream cheese, softened and cut into cubes
1 tablespoon fresh lime juice
1/2 cup fresh cilantro, chopped (about 1 bunch)
Instructions
Heat olive oil in a large pot over medium heat. Sauté onions, jalapeno, Anaheim peppers, and bell pepper until softened.
Add garlic, cumin, chili powder, oregano, coriander, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
Stir in the Rotel tomatoes, chicken broth, and Better Than Bouillon. Bring to a simmer.
Add the chicken breasts and cook until the chicken is cooked through, about 10-12 minutes.
Stir in the cream cheese until melted and smooth. Add lime juice and cilantro, then adjust seasoning if needed.
Serve hot with your choice of low-carb toppings like keto tortilla chips, shredded Monterey Jack cheese, or extra cilantro.
Notes
Adjust the level of spice by adding more or less jalapeno or chili powder.
For an extra rich flavor, you can add a splash of heavy cream.