The moment that first spoonful of Low-Carb White Chicken Chili hits your taste buds, it’s like a warm hug on a chilly day. The creamy broth, made rich with a blend of spices, takes on a slightly tangy note thanks to the freshness of lime and the smooth, subtle heat from green chilies. As you savor the bite of tender chicken and perfectly cooked cauliflower, you realize just how satisfying a low-carb dish can be. It’s hearty enough to fill you up, but light enough to leave you feeling energized.
What I love most about this recipe is how it’s endlessly customizable. Want to add a little more spice? Toss in some jalapeños or extra green chilies for that fiery kick. If you’re a fan of creaminess, a dollop of sour cream or a sprinkle of shredded cheese on top can take it to the next level. Each time I make it, I play around with different add-ins—sometimes I go for fresh cilantro, or even a handful of avocado slices for a bit of buttery texture.
The best part? It’s a dish that works well for any occasion. Whether it’s a cozy weeknight dinner, a weekend gathering with friends, or a meal prep option that will keep you going for days, this chili hits the mark every time. Plus, it stores beautifully, so you can savor it for lunch or dinner later in the week—though I bet it won’t last long enough for leftovers to even happen!
Key Ingredients for Low-Carb White Chicken Chili
The beauty of this Low-Carb White Chicken Chili lies not only in the flavors it delivers but also in the simplicity of its key ingredients. Each one plays a crucial role in building layers of taste and texture, creating that perfect balance of creamy, savory, and subtly spicy goodness. Let’s dive into the ingredients that make this chili a standout.
- Olive oil: Used to sauté the onions and garlic, olive oil provides a rich base that enhances the flavors and ensures the veggies cook to perfection without sticking to the pan.
- Chicken breast, cooked and shredded: The star of the show, tender and juicy shredded chicken gives this chili its heartiness and protein punch, making it both filling and satisfying.
- Onion, diced: A must for any savory dish, the onion adds sweetness and depth to the chili. When cooked down, it mellows out and blends seamlessly with the other ingredients.
- Garlic, minced: Garlic is the flavor powerhouse, providing that aromatic kick that elevates every spoonful of this chili.
- Chicken broth: The broth is the base of the soup, lending a savory, umami-filled richness that ties all the other flavors together while keeping the chili nice and soupy.
- Diced green chilies: These green chilies bring a mild, tangy heat that provides the perfect level of spice without overpowering the dish. They also add a hint of smokiness.
- White beans, drained and rinsed: These beans add creaminess and texture to the chili, while offering a mild, nutty flavor that complements the chicken and broth beautifully.
- Cumin: A key player in many chili recipes, cumin brings a warm, earthy flavor with just a hint of smokiness, enhancing the overall depth of the dish.
- Chili powder: This spice blend packs a mild heat with notes of paprika and other spices, giving the chili its signature savory warmth.
- Oregano: Oregano is a classic herb that adds an herby freshness to balance the richness of the cream and the heat from the chilies.
- Garlic powder: For an extra layer of garlic flavor without the sharpness of fresh garlic, garlic powder rounds out the seasoning and boosts the overall savory profile.
- Cayenne pepper: Just a pinch of cayenne brings a slight heat and a subtle kick to the chili, giving it that extra “wow” factor without being overwhelming.
- Heavy cream: This is what gives the chili its luscious, velvety texture. The creaminess perfectly balances the heat and the spices, making each bite a little indulgent.
- Shredded cheddar cheese: A topping that melts into the chili, shredded cheddar adds richness and sharpness, elevating the flavor profile and bringing a touch of comfort.
- Cilantro, chopped: Fresh cilantro brings brightness and a pop of green to the dish, offering a refreshing contrast to the rich broth and creamy texture.
- Salt, to taste: Salt is essential in bringing out the natural flavors of the ingredients, ensuring the dish is perfectly seasoned.
- Black pepper, to taste: Freshly ground black pepper adds a subtle heat and complexity to the dish, rounding out the flavors with a hint of spice.
How to Make Low-Carb White Chicken Chili
- STEP 1: Heat the olive oil in a large pot over medium heat. Let it warm up for a minute before adding the next ingredients.
- STEP 2: Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- STEP 3: Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to avoid burning. The garlic will infuse the oil with its fragrant aroma.
- STEP 4: Pour in the chicken broth and bring the mixture to a simmer. This will create the flavorful base of the chili.
- STEP 5: Stir in the diced green chilies and the drained, rinsed white beans. These ingredients will add a mild heat and creamy texture to the chili.
- STEP 6: Add the cumin, chili powder, oregano, garlic powder, and cayenne pepper to the pot, and mix well to combine. The spices will come together to create that warm, savory flavor you’re craving.
- STEP 7: Continue simmering the mixture for 10 to 15 minutes to allow the flavors to meld together and the chili to develop a rich depth of flavor.
- STEP 8: Add the shredded cooked chicken breast to the pot and stir it into the chili. The chicken will soak up all the delicious flavors, adding a hearty bite to the dish.
- STEP 9: Pour in the heavy cream and stir to incorporate it evenly into the chili. The cream will make the chili velvety and indulgent.
- STEP 10: Simmer for an additional 5 minutes, allowing the chili to thicken slightly and become even more comforting.
- STEP 11: Season with salt and black pepper to taste, adjusting as needed. Give the chili a final taste test to ensure it’s perfectly balanced.
- STEP 12: Remove the pot from heat and stir in the shredded cheddar cheese until it melts completely into the chili. The cheese will make the chili even creamier and add a delicious sharpness.
- STEP 13: Sprinkle the chopped cilantro over the top of the chili just before serving. The fresh cilantro adds a bright, refreshing pop of color and flavor.
- STEP 14: Serve the chili hot and enjoy!
Serving Suggestions for Low-Carb White Chicken Chili
Top it off with a dollop of sour cream: The cool, creamy tang of sour cream is the perfect contrast to the heat of the chili. It adds richness while mellowing out the spices just a touch. For an extra flair, sprinkle a few chili flakes on top for a pop of color and heat.
Pair it with a side salad: This chili is rich and hearty, so a crisp, refreshing side salad with a zesty lime dressing works wonders to balance out the dish. The freshness of greens like spinach, arugula, or mixed baby lettuce provides a light, crunchy contrast to the creamy soup.
Serve with avocado slices: If you love a creamy texture, you can’t go wrong with adding avocado slices to your chili. The buttery softness of the avocado complements the spices and adds a delightful creaminess that takes each bite to the next level.
What’s your favorite way to serve chili? Let me know in the comments—I’m always looking for new ideas to try!
How to Store Low-Carb White Chicken Chili
If you’re lucky enough to have leftovers (though, let’s be honest, it usually doesn’t last long), storing your Low-Carb White Chicken Chili properly will keep it tasting just as delicious as when it was first made. To keep it fresh, simply let the chili cool to room temperature before transferring it into an airtight container. This helps prevent condensation from forming inside, which could dilute the flavor.
For the best taste, store the chili in the fridge for up to 3-4 days. Just heat it gently on the stove or in the microwave when you’re ready for your next bowl. You might notice that the chili thickens slightly after sitting, so feel free to add a splash of chicken broth or cream to get it back to that perfect, velvety consistency.
If you’ve made a big batch and want to save it for later, freezing is your friend. Portion the chili into freezer-safe bags or containers, leaving a bit of space at the top for expansion. When you’re ready to enjoy it again, just let it thaw in the fridge overnight and reheat. You’ll be amazed at how well the flavors hold up after freezing—this chili is a total freezer-friendly winner!
Conclusion
Well, there you have it—the recipe for the ultimate Low-Carb White Chicken Chili that’s guaranteed to warm you up and fill you with comfort. It’s creamy, savory, a little bit spicy, and packed with flavor. Whether you’re enjoying it on a chilly evening, sharing it with friends, or prepping it for the week ahead, this chili will quickly become a go-to in your kitchen.
I can’t wait for you to try it! I’d love to hear how it turns out, or if you added any fun twists to make it your own. What’s your favorite chili topping? Or maybe you’ve got a fun idea for pairing it with something else? I’m always excited to hear your thoughts or answer any questions you might have. Enjoy your cooking adventure, and I hope this chili brings a little extra warmth and happiness to your day!
Low-Carb White Chicken Chili
Description
This Low-Carb White Chicken Chili is a warm, comforting bowl of tender chicken, zesty green chiles, and creamy broth, all packed with flavor but without the carbs. It's the perfect balance of spice, creaminess, and heartiness for any day!
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat.
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Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to avoid burning.
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Pour in the chicken broth and bring the mixture to a simmer.
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Stir in the diced green chilies and the drained, rinsed white beans.
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Add the cumin, chili powder, oregano, garlic powder, and cayenne pepper to the pot, and mix well to combine.
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Continue simmering the mixture for 10 to 15 minutes to allow the flavors to meld together.
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Add the shredded cooked chicken breast to the pot and stir it into the chili.
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Pour in the heavy cream and stir to incorporate it evenly into the chili.
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Simmer for an additional 5 minutes, allowing the chili to thicken slightly.
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Season with salt and black pepper to taste, adjusting as needed.
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Remove the pot from heat and stir in the shredded cheddar cheese until it melts completely into the chili.
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Sprinkle the chopped cilantro over the top of the chili just before serving.
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Serve the chili hot and enjoy!
Note
- The chicken can be seasoned before cooking to add extra flavor, such as with salt, pepper, or a little paprika.
- For a thicker chili, you can mash some of the beans or use an immersion blender for a creamier texture.
- If you prefer a spicier chili, adjust the amount of cayenne pepper or add a chopped jalapeno to the pot with the onions and garlic.
- To make this dish dairy-free, substitute the heavy cream with coconut cream or a non-dairy alternative, and omit the cheddar cheese or use a plant-based cheese.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
