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Serves
6 people
Type
American / Main Course
Prep Time
15 minutes
Cook Time
20 minutes
This keto low carb creamy white chicken chili is an ultimate family favorite comfort food that can be enjoyed as a great low carb dinner made in a slow cooker, instant pot or stovetop.
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Easy Keto White Chicken Chili
– 1 lb boneless, skinless chicken breast, cut into bit sized pieces – 2 tbsp olive oil – 3 cloves garlic, minced – 1 yellow onion, cut into wedges – 1 chili pepper, diced – 1 green bell pepper, cut into 1-inch chunks – 1 yellow bell pepper, cut into 1-inch chunks
– 1/2 tsp cayenne pepper – 1 tsp cumin, ground – 1 tsp dried oregano – 3 cups chicken broth, low sodium – 1/4 cup heavy cream – 1/2 cup cream cheese softened – salt and pepper to taste Topping – 1/4 cup whole kernel corn optional – Cilantro
Heat up a saucepan over medium heat. Add olive oil, once hot, add chicken breast and cook for a few minutes each side or until lightly brown.
Add the chicken broth, garlic, onion, chili, bell peppers. Bring it to a boil and simmer for about 5 minutes. Stir in the heavy cream and cream cheese and mix well and cook for 2-3 minutes. Seasom with salt and pepper as per your taste.
Add all the spices and herbs for flavors. Cook for a few minutes or until reaches your desired thickness (add additional water if needed). Transfer to a bowl and top it with corn and cilantro. Enjoy warm!
I am using boneless skinless chicken breast but you can use any leftover or rotisserie chicken. Either way, if you crave different meat then use pork, beef or shrimp. There will be a slight difference in overall flavor but mostly it will be the same.
– Add the chicken to the pot and add all of the remaining ingredients. – Secure the lid and close the pressure valve. Press the “manual” or “pressure cook” button, set the timer for 20 minutes at high pressure. – Once its 20 minutes, do a QPR (quick pressure release). – After the pressure has been released, remove the chicken and shred with two forks. – Season with salt and pepper to taste. Add cream cheese (or sour cream) and mix well. – Garnish with corn, fresh cilantro leaves and enjoy.
– Place the chicken breasts to the bottom of the crockpot/slow cooker. – Add the other ingredients – bell peppers, onion wedges, chilis, garlic, herbs, and spices. Add chicken stock and give it a good mix. – Cover and cook on high for 3-4 hours or on low for 8 hours. – Once cooked, remove the chicken from the pot and shred using two forks.