Low-Carb Creamy White Chicken Chili

Name: Low-Carb Creamy White Chicken Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb Chicken Breast; 0.75 cup Chicken Broth; 1.5 tsp Chili Powder; 4 oz Cream Cheese; 8 oz Diced Green Chiles; 2 tsp Ground Cumin; 2 cups Heavy Cream; 1 tsp Hot Sauce; 1.5 cups Monterey Jack Cheese; 1 tbsp Olive Oil; 1.5 tbsp Onion Powder; 1 pinch Salt & Pepper; 1 whole Unsalted Butter

Dinner 🍽️Lunch 🥪Soup 🍲 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Comfort-Food Anabolic Diet

Low-Carb Creamy White Chicken Chili is lush and velvety with tender chicken, mild green chilies, and a gentle warmth from cumin and chili powder. The Monterey Jack and cream cheese melt into a rich broth that’s comforting without being heavy. Serve it for a cozy weeknight dinner or a game-day pot, topped with your favorite low-carb garnishes.

Prep20 mins
Cook40 mins
Serves8
DifficultyEasy

1

Heat a large skillet over medium-high heat, then add oil and 2 tablespoons butter.
2

Meanwhile, season the chicken with chili powder, salt, and black pepper. Cook the chicken in the skillet on one side for 5 minutes, resisting the urge to flip early. Turn and continue cooking, turning occasionally to prevent burning, until it is no longer pink inside and the juices run clear, 10 to 15 minutes depending on thickness. Transfer the chicken to a plate to cool until safe to handle, about 10 minutes. Shred the chicken with your fingers and set aside.
3

Combine the remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until the butter and cream cheese are melted, about 5 minutes.
4

Add the shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce the heat to low and cook, stirring occasionally, for 20 minutes.