Description
A creamy and flavor-packed low-carb chili perfect for any weeknight meal.
Ingredients
Scale
- 1 pound ground chicken
- 1 can of diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream (or a keto-friendly cream alternative)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped fresh cilantro for garnish
Instructions
- In a large saucepan, cook the ground chicken over medium heat until browned (5-7 minutes).
- Drain excess fat if necessary.
- Stir in the diced green chilies, cumin, garlic powder, salt, and pepper. Cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Gradually add the cream, stirring until well combined.
- Let the chili simmer on low heat for about 15 minutes, stirring occasionally until thickened.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Notes
Feel free to substitute the heavy cream with coconut cream for a dairy-free version. Add toppings like shredded cheese, avocado, or bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: keto, white chicken chili, low-carb, gluten-free, creamy soup