Keto White Chicken Chili
This delicious low-carb keto chicken chili recipe is packed full of flavor and taste!
Servings: 8
Calories: 410kcal
Ingredients
- 2 pounds chicken breast
- 1/2 chopped onion
- 1 teaspoon garlic cloves
- 2 chopped celery ribs
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup heavy whipping cream
- 6 cups chicken stock
- 4 ounces chopped green chilies, drained
- 2 tablespoons butter
- 4 ounces softened cream cheese
- 1/2 cup sour cream
- 1 cup pepper jack cheese
- 1 cup cheddar cheese
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- cilantro
- jalapeno
Instructions
How to Make on the Stove:
- Slow cook chicken breasts in the crockpot, then shred.
- Melt 2 tablespoons of butter in a dutch oven over medium-low heat.
- Add onion, celery, and saute until translucent.
- Add drained green chilis, add spices, heavy whipping cream, broth, sour cream, and softened cream cheese.
- Mix the ingredients with a whisk until combined, then add cheese and shredded chicken.
- Mix ½ tsp of xanthan gum with ¼ cup of the soup, then return to the pan and simmer on medium-low for 15-20 min on low or until it thickens to desired consistency.
- Garnish with cilantro and jalapenos.
How to Make in the Instant Pot
- Turn the Instant Pot on saute mode. Melt two tablespoons of butter.
- Add celery and onions and sautee until translucent
- Add a splash of chicken broth to deglaze the pan and scrape the bottom to remove the brown bits. Will will keep these as they add incredible flavor.
- Remove the celery and onions from the Instant Pot and set them aside.
- Add the chicken breasts to the bottom of the Instant Pot with 2 cups of chicken broth.
- Place the lid on the instant pot and set the timer for 20 minutes high pressure.
- Allow the pressure to naturally release for 10 minutes, then turn the valve so the pin can drop if it hasn't already and remove the lid.
- Remove the chicken from the Instant Pot to cool for 5 minutes, then shred with two forks.
- Meanwhile, turn the instant pot back to saute and add the sauteed veggies, green chilis, rest of the chicken broth, heavy whipping cream, sour cream, softened cream cheese, and spices.
- Whisk until everything is combined, then add shredded chicken and cheeses to the pot and stir lightly.
- Mix ½ tsp of xanthan gum with ¼ cup of the soup, then return to the pan and simmer for 15-20 min on low or until it thickens to desired consistency.
Video
Notes
The nutritional information provided is based on dividing this soup into 8 equal sized servings. The information provided is per serving.
Nutrition
Calories: 410kcal | Carbohydrates: 4g | Protein: 34g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1366mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1087IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 1mg