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To make a tasty low-carb white chicken chili, gather these simple ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 pound boneless, skinless chicken breasts, cut into small cubes - 1 can (15 oz) white kidney beans, drained and rinsed (optional for lower carbs) - 2 cups chicken broth (low sodium) - 1 cup heavy cream - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon oregano - ½ teaspoon salt - ¼ teaspoon black pepper - 1–2 jalapeños, diced (adjust for heat preference) - ¼ cup chopped fresh cilantro (for garnish) - Lime wedges (for serving) These ingredients come together to create a creamy, rich dish that warms you up. The chicken gives protein, while the spices add depth. The optional beans can give some texture, but you can skip them for a lower carb count. Fresh cilantro and lime bring bright notes to the chili, making every bite a delight. {{ingredient_image_1}} Start by gathering your ingredients. This makes cooking smooth and fun. For the onion, use a sharp knife to dice it into small pieces. A trick is to cut the onion in half first, then slice it into strips. Finally, chop those strips into tiny cubes. For the garlic, mince it finely. It adds great flavor. Remember, fresh ingredients taste best. Make sure your chicken is cold. It cooks better when it’s not warm. If you use canned beans, rinse them well to remove extra salt. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about three minutes. You want it to turn translucent. Then add the minced garlic and stir for one more minute. This step fills your kitchen with a lovely aroma. Now, raise the heat to medium-high. Add the cubed chicken and cook until it turns white, about five to seven minutes. Stir often to cook the chicken evenly. Next, toss in the diced jalapeños, cumin, chili powder, oregano, salt, and black pepper. Cook for two more minutes. This toasts the spices and boosts the flavor. Pour in the chicken broth and bring it to a gentle boil. Then lower the heat and let it simmer for ten minutes. This lets the flavors blend perfectly. If you’re using white kidney beans, add them now. Reduce the heat again and pour in the heavy cream. Stir gently until mixed. Let it simmer for another five minutes. This thickens the chili nicely. When ready to serve, ladle the chili into bowls. A good tip is to sprinkle fresh cilantro on top. This adds a pop of color and flavor. Serve with lime wedges on the side. Squeeze lime juice over the chili right before eating. Enjoy each delicious bite! To boost the flavor of your low-carb white chicken chili, you can add extra spices and herbs. A touch of smoked paprika gives it a nice warmth. Fresh herbs like parsley or dill can also brighten the dish. For toppings, consider adding sliced avocado or shredded cheese. Sour cream adds creaminess, while fresh lime juice can add a tangy kick. You can even top it with crispy tortilla strips for a fun crunch. If you want to switch things up, you can use turkey instead of chicken. It’s lean and just as tasty. For a plant-based option, try using tofu. Press it to remove excess water, then cube it for cooking. Adjust the heat by adding more or fewer jalapeños. You can also use hot sauce or red pepper flakes for an extra kick. To reduce carbs, consider skipping the white kidney beans. Instead, you can add more veggies like zucchini or cauliflower. These add bulk but keep the dish low in carbs. Another tip for lowering carbs is to cut back on the heavy cream. You can replace it with unsweetened almond milk or coconut cream. This keeps the chili creamy without too many carbs. Pro Tips Choose the Right Chicken: Opt for organic, free-range chicken for better flavor and texture in your chili. Control the Heat: Adjust the number of jalapeños based on your spice tolerance. Remove seeds for a milder chili. Enhance the Creaminess: For an even creamier texture, consider adding a bit of cream cheese along with the heavy cream. Garnish Wisely: Fresh lime juice and cilantro not only add flavor but also brighten the dish visually. {{image_2}} To make a vegetarian version of this chili, swap out the chicken. Use one of these options: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup of diced mushrooms - 1 cup of diced zucchini These ingredients keep the chili hearty. They also absorb the flavors well. You can add extra beans for more protein. Use vegetable broth instead of chicken broth for a full flavor. If you like heat, add some kick to your chili. Here are some suggestions: - Increase jalapeños to 2-3, diced - Add 1 teaspoon cayenne pepper - Include a dash of hot sauce or chili flakes Adjust the spice level to your taste. Start small and add more if needed. Remember, you can always add, but you can't take away! You can turn this stovetop recipe into slow cooker magic. Here’s how: 1. Sauté the onion and garlic in olive oil first. 2. Add all other ingredients to the slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. This method deepens the flavors and makes it easy to prepare. Just stir in the cream for the last 30 minutes. Enjoy the rich taste! To keep your low-carb white chicken chili fresh, store it in an airtight container. Make sure it cools down before sealing. This helps prevent moisture build-up. You can keep it in the fridge for up to three days. Always check for any off smells before eating. To freeze the chili, let it cool completely first. Then, pour it into a freezer-safe container. Leave some space at the top, as the chili will expand when frozen. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For reheating, you can use either the stovetop or microwave. If you choose the stovetop, heat it in a pot over medium heat. Stir often to keep it from sticking. If using a microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. This helps keep the chili's creamy texture. Avoid overheating, as it may change the texture. Yes, this recipe is truly low carb. The main ingredients include chicken, spices, and broth, which have low carbohydrate counts. Each serving contains about 8 grams of carbs, especially if you skip the beans. If you choose to add white kidney beans, they will add about 20 grams per half-cup. This is still low compared to many chili recipes. The heavy cream adds richness without many carbs. Your chili can be tasty and low in carbs at the same time. You can use other beans, but it may change the carb count. Black beans or pinto beans are common choices. However, they have more carbs than white kidney beans. If you aim for a low-carb dish, you might skip the beans or use a smaller amount. Another option is to use cauliflower instead of beans for a similar texture without the carbs. This keeps it creamy and delicious without straying from your low-carb goal. Low-Carb White Chicken Chili can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Before eating, always check for any signs of spoilage. If it smells off or has strange colors, it’s best to throw it away. Reheat it on the stovetop or in the microwave. Enjoy your chili warm and safe! This blog post covered a delicious low-carb white chicken chili recipe. We explored essential ingredients, step-by-step cooking instructions, and tips to enhance flavor. I shared variations like vegetarian and spicy options, plus slow cooker methods. We also discussed storage tips to keep leftovers fresh. In conclusion, this chili is a versatile dish you can enjoy any day. With simple steps and adjustments, anyone can make it their own. Enjoy creating your perfect bowl of chili!

Creamy Low-Carb White Chicken Chili

A delicious and creamy low-carb chili made with chicken and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into small cubes
  • 1 can (15 oz) white kidney beans, drained and rinsed (optional for lower carbs)
  • 2 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 2 jalapeños, diced (adjust for heat preference)
  • 1 4 cup chopped fresh cilantro (for garnish)
  • 1 lime wedges for serving
  • 1 2 salt
  • 1 4 teaspoon black pepper

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until it becomes translucent.
  • Add minced garlic and stir for an additional 1 minute until fragrant.
  • Increase the heat to medium-high and add the cubed chicken. Cook until the chicken is no longer pink, about 5–7 minutes.
  • Stir in the diced jalapeños, cumin, chili powder, oregano, salt, and black pepper. Cook for another 2 minutes to toast the spices.
  • Pour in the chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
  • If using kidney beans, add them at this stage. Then, lower the heat and pour in the heavy cream, stirring gently.
  • Simmer for another 5 minutes until the chili thickens slightly, adjusting seasoning if necessary.
  • Serve the chili hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve in bowls with a sprinkle of cilantro on top and lime wedges for squeezing over the chili just before eating.
Keyword Chicken, chili, creamy, low-carb