This High Protein Low Carb White Chicken Chili is a warm and filling dish packed with tender chicken, beans, and zesty spices. Perfect for a cozy dinner or lunch!
I love how it’s healthy and easy to whip up, plus it’s great for meal prep. Grab a bowl, sit back, and enjoy the comforting flavors without any guilt! 🍲
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the onions and garlic. If you need a substitute, avocado oil works well too, providing a similar taste without altering the flavor of the chili.
Onions: Use yellow onions for their sweetness. If you have red onions, they can add a bit more color and a slightly zesty flavor. If you’re avoiding onions, consider adding more garlic or shallots.
Chicken: Shredded or diced cooked chicken is key for protein. Rotisserie chicken is a time-saver, or use leftover chicken. For a vegetarian version, you can substitute with chickpeas or lentils.
White Beans: Cannellini or great northern beans provide creaminess and protein. For fewer carbs, skip them entirely or use cauliflower for texture.
Sour Cream/Greek Yogurt: Both are excellent for creaminess. If dairy-free, consider coconut cream or cashew cream for a rich texture.
How Do You Make the Most Flavorful Chili?
Creating a hearty chili is all about building layers of flavor. Start by sautéing onions slowly until they are golden and soft; this really enhances their sweetness. After adding garlic, let it cook briefly for that aromatic kick.
- Add chicken broth as your base and then layer in your spices: cumin and chili powder are your friends for a punchy taste.
- Let the chili simmer to meld the flavors together – around 15-20 minutes is perfect. If it gets too thick, just add more water or broth.
- Finally, stir in the sour cream or yogurt off the heat to keep it creamy, without curdling.
Don’t forget to garnish with fresh avocado, cheese, or jalapeños for added texture and a pop of flavor! Enjoy your cooking!
High Protein Low Carb White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken breast, shredded or diced
- 2 cups low sodium chicken broth
- 1 cup water (or more as needed)
- 1 (15 oz) can white beans, rinsed and drained (such as cannellini or great northern beans)
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1/2 cup sour cream or Greek yogurt (for creaminess)
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- Fresh cilantro, chopped for garnish
- 1 avocado, sliced (for garnish)
- Jalapeño slices, for garnish (optional)
How Much Time Will You Need?
This delicious white chicken chili takes about 10 minutes to prepare and 20 minutes to cook, bringing the total time to around 30 minutes. It’s a quick and satisfying meal option for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook the onion for about 4-5 minutes until it’s softened and translucent. This will form the flavor base for your chili.
2. Add Garlic:
After the onion is ready, stir in the minced garlic and let it cook for another 30 seconds. The smell will be amazing!
3. Combine the Ingredients:
Next, add the shredded chicken, chicken broth, water, rinsed white beans, diced green chilies, ground cumin, chili powder, oregano, cayenne pepper (if you like it spicy), and add salt and black pepper to taste. Give everything a good stir so that the ingredients are well mixed.
4. Simmer the Chili:
Bring the chili to a gentle simmer. Let it cook for about 15-20 minutes to allow all the flavors to meld together. If you prefer a thinner consistency, feel free to add more water at this point.
5. Make it Creamy:
Once the chili has simmered, remove the pot from heat. Stir in the sour cream or Greek yogurt to add creaminess to your chili. This step makes it extra delicious!
6. Serve It Up:
Ladle the chili into bowls. Top each serving with shredded cheese, sliced avocado, jalapeño slices (if you want some heat), and a sprinkle of fresh cilantro. It’s all about making it look appealing and tasty!
7. Enjoy!
Serve the chili hot and dig in. This hearty dish is rich in protein and low in carbs, making it a perfect choice for a healthy meal.
This recipe yields a comforting bowl of white chicken chili that’s sure to satisfy your cravings while keeping it healthy. Enjoy every spoonful!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Absolutely! If you want to use fresh chicken, simply dice it into bite-sized pieces and add it to the pot after sautéing the onions and garlic. Cook it until it’s no longer pink, then proceed with the rest of the recipe.
What Can I Use Instead of White Beans?
If you’re looking for a lower-carb option, you can skip the beans altogether or substitute with cauliflower florets for a similar texture without the carbs. Shredded zucchini could be another alternative for added nutrition.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the chili in a pot on the stove or in the microwave until heated through. Just add a splash of chicken broth if it thickens up too much!
Can I Freeze This Chili?
Yes! This white chicken chili freezes well. Just let it cool completely before transferring to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave.