Description
Indulge in the ultimate comfort food with this Keto White Chicken Chili. Packed with tender chicken, creamy broth, and aromatic spices, this quick and easy recipe is perfect for busy weeknights.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 tablespoon chili powder
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper (optional)
– 4 cups low-sodium chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– Salt and pepper to taste
– Chopped cilantro, shredded cheese, and diced avocado for serving (optional)
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. 3. Add the diced onion to the pot and sauté until translucent, about 3-5 minutes.
4. 4. Add the minced garlic and cook for 1 minute, until fragrant.
5. 5. Stir in the cumin, chili powder, oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
6. 6. Pour in the chicken broth and add the cooked chicken and white beans. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the flavors have melded.
7. 7. Season with salt and pepper to taste.
8. 8. Serve the Keto White Chicken Chili hot, topped with chopped cilantro, shredded cheese, and diced avocado, if desired.
Notes
– For a creamier texture, you can blend a portion of the beans or chili with an immersion blender.
– Adjust the spice level by adding more or less cayenne pepper to suit your preference.
– This chili can be made in advance and reheated, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American