Description
A warm and comforting Keto White Chicken Chili that’s low in carbs and high in flavor, perfect for a ketogenic lifestyle.
Ingredients
Scale
- 1/2 cup (91 g) Dried Navy Beans, soaked
- 1 cup (160 g) Onion, diced
- 3 poblano peppers, chopped
- 5 cloves Garlic, minced
- 1 cup (107 g) Cauliflower, diced
- 1.5 pounds (680 g) chicken breasts, cut into chunks
- 1/4 cup (4 g) Cilantro, chopped
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1–2 teaspoons Kosher Salt
- 2.5 cups (625 g) Water
- 2 ounces (57 g) Cream Cheese, chunks
Instructions
- Soak the navy beans in hot water for at least one hour before cooking.
- Dice the onion, chop the poblano peppers, mince the garlic, and dice the cauliflower. Cut chicken breasts into large chunks.
- In a large pot, add the soaked and drained navy beans, onion, peppers, garlic, and cauliflower.
- Place the chicken chunks on top of the vegetables. Add cilantro, coriander, cumin, and salt.
- Pour water over everything. The water should just barely cover the ingredients.
- Bring to a boil over high heat, reduce to a simmer. Cover and cook for 30-35 minutes until the chicken is tender.
- Remove the chicken pieces and shred them with two forks.
- Return the shredded chicken to the pot and add the cream cheese chunks.
- Stir until the cream cheese is completely melted, creating a creamy texture.
- Adjust seasoning to taste, adding more salt if needed or cayenne for extra heat.
Notes
- For a thicker chili, partially blend some of the beans and vegetables.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours, and add cream cheese during the last 30 minutes.
- Freeze leftovers up to 3 months and reheat over medium-low heat on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: N/A
- Sodium: N/A
- Fat: 14
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10
- Fiber: 3
- Protein: 31
- Cholesterol: N/A