This white chicken chili is packed with protein and super low in carbs, making it a tasty and healthy choice. You’ll love the tender chicken, zesty spices, and creamy beans in every spoonful!
It’s perfect for chilly nights when you want something warm and filling without the carbs. I like to top mine with a little cheese and avocado for extra yumminess. You can’t go wrong! 🥑
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for something even more convenient, rotisserie chicken can be used. Just shred it and add it at the end!
White Beans: These beans give a creamy texture, but for a very low-carb version, try using cooked cauliflower florets instead. They soak up flavors and keep the chili hearty!
Corn: While corn adds some sweetness and crunch, you can skip it to stay lower in carbs. If you want some texture, consider using chopped bell peppers instead.
Chicken Broth: Low-sodium chicken broth helps control salt levels. If you’re cooking for dietary restrictions, homemade stock is also a great option that maximizes flavor!
Spices: Cumin and smoked paprika are key for flavor depth. If you want a little more heat, don’t hesitate to add chili flakes or extra jalapeños!
How Do I Achieve Perfectly Shredded Chicken?
Shredding chicken might feel tricky, but it’s simple! Here’s how to get it just right:
- After cooking the chicken in broth, let it rest for a few minutes before shredding. This helps retain moisture.
- Use two forks—one to hold the chicken in place, the other to pull apart the meat.
- For more efficiency, you can also use a hand mixer on low speed for perfectly shredded chicken in seconds!
This step ensures your chicken is tender and well incorporated into the chili, adding to the overall texture and flavor.
How to Make High Protein Low Carb White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth (preferably low sodium)
- 1 can (15 oz) white beans, drained and rinsed (optional for very low carb; can use cooked cauliflower florets for a very low carb option)
- 1 cup corn kernels (optional, adjust for lower carbs)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (adjust to taste)
- 1 tbsp olive oil or avocado oil
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 lime, juiced
How Much Time Will You Need?
This delicious chili takes about 10 minutes to prep and roughly 30 minutes to cook, giving you a total time of about 40 minutes from start to finish. Perfect for a weeknight dinner or meal prep!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they soften and become translucent.
2. Add the Garlic and Jalapeños:
Next, toss in the minced garlic and jalapeños. Cook for an additional minute, just until you can smell the lovely aroma of the garlic.
3. Toast the Spices:
Now it’s time to add some flavor! Stir in the cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Toast the spices for about 30 seconds to help release their flavors.
4. Cook the Chicken:
Place the chicken breasts into the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken:
Once the chicken is done cooking, remove it from the pot. Use two forks to shred the chicken into bite-sized pieces.
6. Add Beans and Corn:
If you’re using white beans and corn, add them to the pot now. Let the chili simmer uncovered for another 5-7 minutes until everything is heated through.
7. Finish It Off:
Return the shredded chicken to the pot, and stir in the lime juice and chopped cilantro. Taste and adjust the seasoning if needed, adding more salt or spices.
8. Serve and Enjoy:
Serve your chili hot, topped with a dollop of Greek yogurt or sour cream, a sprinkle of extra cilantro, and some avocado slices for a delicious finishing touch. Enjoy your hearty, nutritious meal!
This chili is not only yummy but also a great choice for a high-protein, low-carb diet—perfect for those cozy dinners! 🌶️🍲
Can I Use Rotisserie Chicken Instead of Raw Chicken?
Yes! Using rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the pot in the last step, allowing it to warm up while mixing with the other ingredients.
Is This Chili Freezer-Friendly?
Absolutely! Let the chili cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave.
How Can I Make This Chili Spicier?
If you love heat, feel free to add extra jalapeños or a pinch of cayenne pepper! You can also top the chili with sliced fresh jalapeños or a drizzle of hot sauce before serving.
What Are Some Low-Carb Alternatives to White Beans?
If you’re looking to keep it very low-carb, consider using cooked cauliflower florets or diced zucchini. Both will add texture without adding many carbs!
