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Keto White Chicken Chili

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Keto white chicken chili is an incredibly comforting meal for the changing seasons. It is good enough in taste and can be cook easily. The common myth about chili is to enjoy chili with beans. In this recipe, you will come to know about a different taste and flavor without seeds. It’s easier to make and tastier to eat more than your thinking.

Ingredients:

  • 1 pound of chicken
  • 1.5 cups of chicken broth
  • Two garlic cloves, finely chopped
  • 1 4.5 oz can cut green chilies
  • One jalapeño cut into cubes
  • One green pepper in cubes
  • 1/4 cup chopped onion
  • Four tablespoons of butter
  • 1/4 cup whipped cream
  • 4 oz cream cheese
  • Two teaspoons cumin
  • One teaspoon oregano
  • 1/4 teaspoon Cayenne

Throw a little chicken and vegetables to add more flavors. Made with grated chicken, peppers and spicy pepper cheese this chili is not thick as traditional chili, but having more taste. It has extra fats in this white chicken chili will make you feel full without all the carbohydrates that the beans carry.

You may see the nutritional facts and ease to cook in crock pot. You may freeze it quickly. Make the cooking pot just adding the whole ingredient but leave the thick cream. Make in the cooking pot add all the ingredients, except the thick cream and cook for 4 hours over low heat; chicken should be smashed and mixed with the thick cream. Keep it in an outsized bag with a tight seal. Keep this large bag in a bowl of cold water to thaw it.

As it starts to be softening, place it in a large pot. Turn on the stove, begin to cook it at lower heat add a little salt. You can add some herbs like coriander to cool the dish.

The white chicken chili Keto is most natural to prepare and takes only 30 minutes to be cooked if you have a pressure cooker. You can cook it on slow heat for all day.

KETO WHITE CHICKEN CHILI1

The nutrition for a portion of a cup is

Calories: 481

Total carbohydrates: 5g

Fiber: 1g

NET CARBOHYDRATES: 4g

Protein: 39g

Fat: 30g

Instructions:

Take season chicken with cumin and, oregano, cayenne, salt and pepper

Brown both sides over medium heat

Wait until they become golden brown

Cook the chicken for 15-20 minutes after covering

Melt the butter in a medium skillet

Add the chilies, the diced jalapeño, the green pepper, and the onion to the pan and sauté until the vegetables soften.

Chopped garlic and sauté for an additional 30 seconds and turn off the heat

Check that chicken is thoroughly cooked, with a fork and add it to the broth again

Get the sautéed vegetables to add in the pot with chicken and broth and simmer for 10 minutes

Soften the cream cheese in the microwave (~ 20 sec)

Mix the cream cheese with heavy whipped cream

Moving quickly, add the mixture to the pot with chicken and vegetables

Simmer an additional 15 minutes

Serve with favorite dressings such as pepper jack cheese, avocado slices, cilantro, and sour cream

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