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Low-Carb White Chicken Chili Recipe

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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.

Ingredients

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  • 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.

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