Low Carb White Chicken Chili (Gluten Free)
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.
Servings: 6 people
Calories: 259kcal
Cost: $12
Equipment
- Dutch Oven or heavy bottom pot
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ teaspoon salt
- 1//4 teaspoon black pepper
- ¼ cup corn niblets optional
- 1 teaspoon cumin seeds or ground
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1.5 cups gluten free chicken broth divided x3
- ¼ cup diced green chilies canned
- 4 oz cream cheese softened
- 1 cup Monterey jack cheese shredded
- 2 medium cooked boneless skinless chicken breasts cubed or shredded
- 1 cup cilantro chopped (optional)
Instructions
- Heat olive oil in a heavy-bottomed pot, like a Dutch oven, over medium heat.1 tablespoon olive oil
- 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.1 medium onion , 3 cloves garlic, ¼ teaspoon salt, 1//4 teaspoon black pepper, ¼ cup corn niblets
- Sprinkle in the spices and stir well to coat the onions and garlic.1 teaspoon cumin, 1 teaspoon paprika, 1 tablespoon chili powder
- Pour in ½ cup of chicken broth. If using green chilies, add them now and stir to combine. Let the mixture simmer for a couple of minutes.¼ cup diced green chilies, 1.5 cups gluten free chicken broth
- Break the softened cream cheese into chunks and add it to the pot. Stir until the cream cheese has completely melted. Pour in another ½ 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.4 oz cream cheese, 1 cup Monterey jack cheese
- Stir in the cooked cubed chicken breast. (Shredded chicken can be used if preferred.)2 medium cooked boneless skinless chicken breasts
- Add the chopped cilantro and stir to combine. This is optional but adds a lot of flavor to the recipe.1 cup cilantro
- Adjust the thickness of the chili by adding more chicken broth to your liking (e.g., ½ cup more).1.5 cups gluten free chicken broth
- 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.
Video
Nutrition
Calories: 259kcal | Carbohydrates: 7g | Protein: 19g | Fat: 17g | Fiber: 1g | Sugar: 3g
