Keto White Chicken Chili is a hearty and flavorful dish that's perfect for those following a low-carb lifestyle. Here's a recipe to make it:
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced (seeds removed for less heat, if desired)
1.5 lbs (about 680g) boneless, skinless chicken breasts, diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon paprika
Salt and pepper, to taste
4 cups chicken broth
2 (4 oz) cans of diced green chilies
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)
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Instructions:
Sauté Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and diced jalapeño, and cook for another 1-2 minutes until fragrant.
Cook Chicken:
Add diced chicken breasts to the pot. Season with ground cumin, dried oregano, ground coriander, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink on the outside.
Add Broth and Chilies:
Pour in chicken broth and add diced green chilies. Bring the mixture to a simmer.
Simmer: Let the chili simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add Cream and Cheese:
Stir in heavy cream and shredded Monterey Jack cheese until the cheese is melted and the chili is creamy. Adjust seasoning with salt and pepper, if needed.
Serve:
Ladle the keto white chicken chili into bowls. Garnish with chopped fresh cilantro, if desired, and serve with lime wedges on the side for squeezing over the chili.
Enjoy your delicious and comforting Keto White Chicken Chili! It's perfect for warming up on a chilly day while staying low-carb.
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