Description
Enjoy this creamy, low-carb white chicken chili, perfect for a comforting and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 can (4 ounces) green chiles, diced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and green bell pepper; cook for 2 minutes.
- Stir in shredded chicken, chicken broth, green chiles, cumin, chili powder, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat and simmer for 15 minutes to allow flavors to meld.
- Stir in cream cheese until melted and smooth. Add heavy cream and stir until well combined.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese, sour cream, or avocado, if desired.
Notes
- For extra flavor, use rotisserie chicken.
- Adjust the amount of cayenne pepper to control the spice level.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg