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Low Carb White Chicken Chili

Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 Bowls
Calories 389kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups yellow onion chopped
  • 1 jalapeno seeds and ribs removed and finely chopped (Note 1+2)
  • 2 anaheim pepper seeds and ribs removed and chopped
  • 1 bell pepper chopped
  • 6 cloves garlic minced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons oregano
  • 2 teaspoons coriander
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 10 ounces Can Rotel diced tomatoes, with juice (Note 2)
  • 3 cups chicken broth
  • 1 tablespoon Better Than Bouillon, chicken flavor
  • 4 chicken breast boneless + skinless, cut into 1" cubes (Note 3)
  • 8 Ounces cream cheese softened and cut into cubes
  • 1 tablespoon fresh lime juice
  • 1/2 Cup Fresh Cilantro chopped (about 1 bunch)

Topping Suggestions

US Customary - Metric

Instructions

  • Saute veggies. Add the oil (2 tablespoons) to a large heavy bottom pan. Once shimmering, add the onions (1 1/2 cups), jalapeno (1 tbsp), anaheim chili (2 tbsp), and bell pepper (1 tbsp). Cook until onions begin to soften, about 8 minutes. Add garlic (6 cloves), cumin (1 tablespoon), chili powder (2 teaspoons), oregano (2 teaspoons), and coriander (2 teaspoons). Saute until fragrant, about 2 minutes.
  • Simmer. Add Rotel diced tomatoes (1 can of 10 ounces), chicken broth (3 cups), Better Than Bouillon (1 tablespoon), cream cheese (8 ounces), salt (1 1/2 teaspoon), black pepper (1/4 teaspoon), and chicken (4 breasts cubed). Bring the soup to a boil, then immediately reduce and simmer uncovered for 35-40 minutes. You'll know the chili is done once the chicken reaches an internal temp of 145 F, and the liquid has reduced to your liking.
  • Finishing touches. Add the lime juice (1 tablespoon) and cilantro (1/2 cup) and taste. Adjust seasoning to your liking. Divide the soup into 6 bowls. Top with cheese, avocado, and additional cilantro. Enjoy!

Notes

  1. Slicing the jalapeno: Be sure to wear gloves when slicing to prevent a tingling/burning sensation.
  2. Make the soup spicier by adding more jalapeno, or using hot Rotel tomatoes.
  3. Prefer to use leftover chicken? Add it in at the end, just to heat.
  4. Want to save more carbs? Reduce the amount of onion added. Onion accounts for 4g carbs/serving.
  5. Cooking in a crockpot instead? Saute veggies and toast the spices in a pan first. Then combine everything in a slow cooker and cook on high for 3-4 hours or on low for 8 hours.
  6. Nutritional information is for 1 serving if you divide this recipe into 6, and does not include any of the optional toppings:

Nutrition

Calories: 389kcal | Total Carbohydrates: 11g | Protein: 36g | Fat: 22g | Sodium: 1396mg | Fiber: 3g | Sugar: 5g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com