Low Carb White Chicken Chili (Gluten Free) (Edit recipe)

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This creamy and flavorful Low Carb White Chicken Chili is an easy one-pot meal that's both gluten-free and low carb making it a perfect meal prep recipe.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

15

Serves: 6

Ingredients

1 Tbsp Olive Oil
1 Onion, medium, diced
3 cloves Garlic, minced
.25 tsp Salt
.25 tsp Black Pepper
.25 cup Corn, niblets (optional)
1 tsp Cumin, Ground, or seeds
1 tsp Paprika
1 Tbsp Chili Powder
1.5 cups Chicken Broth, gluten free (divided x3)
.25 cup Green Chilies, (canned), diced
4 oz Cream Cheese, Full Fat, softened
1 cup Monterey Jack Cheese, (shredded)
2 whole Chicken Breast, medium cooked boneless skinless (cubed or shredded)
1 cup Cilantro, optional)), chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a heavy-bottomed pot, like a Dutch oven, over medium heat.
Add the onions, garlic, and optional corn niblets to the pot and season with salt and black pepper. Cook, stirring occasionally, until the onions are soft.
Sprinkle in the spices and stir well to coat the onions and garlic.
Pour in u00bd cup of chicken broth. If using green chilies, add them now and stir to combine. Let the mixture simmer for a couple of minutes.
Break the softened cream cheese into chunks and add it to the pot. Stir until the cream cheese has completely melted. Pour in another u00bd cup of chicken broth. Once the mixture returns to a simmer, add the shredded Monterey Jack cheese (or your preferred cheese). Stir until the cheese is fully melted and incorporated.
Stir in the cooked cubed chicken breast. (Shredded chicken can be used if preferred.)
Add the chopped cilantro and stir to combine. This is optional but adds a lot of flavor to the recipe.
Adjust the thickness of the chili by adding more chicken broth to your liking (e.g., u00bd cup more).
Reduce the heat to low. Cover the pot with a lid and let the chili simmer for 30 minutes.
Serve the chili hot, garnished with a squeeze of lime, a dollop of sour cream, and more freshly chopped cilantro if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	21 g
Carbohydrates:	6 g
Protein:	22 g
Cholesterol:	59 g
Sodium:	540 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.