Description
Hearty White Chicken Chili delivers comfort without carbs, blending Mexican-inspired flavors into a protein-packed meal. Creamy, spicy, and nutritious, this chili will satisfy hunger while keeping health goals on track.
Ingredients
Scale
Protein:
- 1.5 to 2 pounds chicken breasts (boneless, skinless)
- 8 ounces cream cheese (full-fat)
- 1/2 cup cheddar cheese (shredded, optional)
Vegetables and Aromatics:
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cans (4 ounces each) green chiles (diced)
- 1 avocado (optional, sliced for garnish)
- 1/4 cup cilantro (fresh, chopped)
Liquids and Seasonings:
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 2 teaspoons cumin (ground)
- 1 teaspoon oregano (dried)
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon lime juice
Instructions
- Heat a large pot over medium-high heat, sautéing diced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Add raw chicken pieces, chicken broth, diced green chilies, ground cumin, and chili powder to the pot, stirring to combine and ensuring chicken is fully submerged.
- Reduce heat to medium and cook for 15-20 minutes, periodically stirring, until chicken becomes tender and easily pulls apart.
- Using two forks, carefully shred the cooked chicken directly in the pot, maintaining the liquid consistency.
- Lower the heat to medium-low and incorporate cream cheese, stirring continuously until completely melted and integrated into the broth.
- Pour in heavy cream, gently mixing to create a smooth, creamy texture throughout the chili.
- Season with salt and black pepper, adjusting spices to personal taste preference.
- Allow the chili to simmer uncovered for 10 minutes, letting the flavors meld and the liquid slightly reduce.
- Before serving, garnish with freshly chopped cilantro and squeeze fresh lime juice over the top for a bright, zesty finish.
Notes
- Swap cream cheese for dairy-free alternatives like cashew cream to accommodate vegan or lactose-intolerant diets.
- Use chicken thighs instead of breast meat for extra moisture and richer flavor that prevents dry, stringy chicken.
- Boost protein without adding carbs by incorporating diced cauliflower or zucchini during the simmering stage for added texture and nutrition.
- Customize heat levels by adjusting chili powder and selecting mild or spicy green chilies to suit individual spice preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 90 mg