Description
A comforting, creamy bowl of chili perfect for busy weeknights, this recipe focuses on higher fat and moderate protein while allowing for flexible ingredient swaps.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 can white beans, drained (or low-carb substitute)
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced green chilies
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add shredded chicken, white beans, diced green chilies, chicken broth, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce to a simmer for about 20 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh cilantro.
Notes
This chili can be customized with low-carb toppings and can be made ahead for better flavor the next day. Adjust heat level by tasting the green chilies before adding spicy elements.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3.5g
- Protein: 28g
- Cholesterol: 90mg