Keto White Chicken Chili
A warm, comforting chili that's low in carbs and perfect for busy weeknights. Rich in flavor and easy to prepare, this dish is sure to please everyone at the table.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded
- 2 cups cauliflower florets Finely chopped, stands in for white beans
- 4 cups chicken broth Use high-quality chicken broth for the best flavor.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced zucchini Stands in for corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup heavy cream Adds creaminess to the chili.
- Chopped cilantro for garnish Optional, for added flavor.
Instructions
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the diced onion and minced garlic until they soften and fragrant.
- Stir in the shredded chicken, chopped cauliflower, chicken broth, zucchini, cumin, chili powder, salt, and pepper.
- Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Add the heavy cream, stirring to incorporate, and let it cook for an additional 5 minutes, until steaming hot throughout (165°F/74°C).
- Serve hot, garnished with freshly chopped cilantro for that extra burst of flavor.
Notes
This chili can be stored in an airtight container in the refrigerator for 3 to 4 days and can be frozen for up to three months. Reheat to 165°F.