Keto White Chicken Chili

Keto White Chicken Chili

Prep Time 10 mins; Cook Time 30 mins; Slow Cook  Shredded Chicken 3 hrs; Total Time 3 hrs 40 mins Servings: 8

 


This delicious low-carb keto chicken chili recipe is packed full of flavor and taste!


Ingredients

2 pounds chicken breast

1/2 chopped onion

1 teaspoon garlic cloves

2 chopped celery ribs

1 teaspoon cumin

3/4 teaspoon oregano

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup heavy whipping cream

6 cups chicken stock

4 ounces chopped green chilies, drained

2 tablespoons butter

4 ounces softened cream cheese

1/2 cup sour cream

1 cup pepper jack cheese

1 cup cheddar cheese

1/2 teaspoon xanthan gum

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

cilantro

jalapeno

 

Instructions

How to Make on the Stove:

Slow cook chicken breasts in the crockpot, then shred.

Melt 2 tablespoons of butter in a dutch oven over medium-low heat.

Add onion, celery, and saute until translucent.

Add drained green chilis, add spices, heavy whipping cream, broth, sour cream, and softened cream cheese.

Mix the ingredients with a whisk until combined, then add cheese and shredded chicken.

Mix ½ tsp of xanthan gum with ¼ cup of the soup, then return to the pan and simmer on medium-low for 15-20 min on low or until it thickens to desired consistency.

Garnish with cilantro and jalapenos.



How to Make in the Instant Pot

Turn the Instant Pot on saute mode. Melt two tablespoons of butter.

Add celery and onions and sautee until translucent

Add a splash of chicken broth to deglaze the pan and scrape the bottom to remove the brown bits. Will will keep these as they add incredible flavor.

Remove the celery and onions from the Instant Pot and set them aside.

Add the chicken breasts to the bottom of the Instant Pot with 2 cups of chicken broth.

Place the lid on the instant pot and set the timer for 20 minutes high pressure.

Allow the pressure to naturally release for 10 minutes, then turn the valve so the pin can drop if it hasn't already and remove the lid.

Remove the chicken from the Instant Pot to cool for 5 minutes, then shred with two forks.

Meanwhile, turn the instant pot back to saute and add the sauteed veggies, green chilis, rest of the chicken broth, heavy whipping cream, sour cream, softened cream cheese, and spices.

Whisk until everything is combined, then add shredded chicken and cheeses to the pot and stir lightly.

Mix ½ tsp of xanthan gum with ¼ cup of the soup, then return to the pan and simmer for 15-20 min on low or until it thickens to desired consistency.

 

Notes

The nutritional information provided is based on dividing this soup into 8 equal sized servings. The information provided is per serving.


Read All Our Keto Chicken Recipe.

Click the Keto Chicken Recipe Tag Below.


Nutrition

Calories: 410kcal | Carbohydrates: 4g | Protein: 34g | Fat: 28g | Fiber: 1g | Sugar: 2g

 

Source :- kaseytrenum.com


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