This is a low-carb version of Karen Celia Fox’s white chicken chili dish, which she modified from caterers at The Kitchen for Exploring Foods in Pasadena, California. The initial recipe is excellent!). The outcome is a thick, creamy chili with pulled and sautéed chicken bits. Suitable for chilly winter nights! For better flavor, chill overnight before serving.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon oil, or as needed
- 1 stick butter, divided
- 2 pounds skinless, boneless chicken breasts
- 1 ½ teaspoons chili powder
- salt and ground black pepper to taste
- ¾ cup chicken broth
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- 1 ½ tablespoons onion powder
- 2 teaspoons cumin
- 1 teaspoon hot sauce
- 1 ½ cups grated Monterey Jack cheese
- 2 (4 ounce) cans chopped green chilies
Instructions
- Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.
- Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.
- Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.
- Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 29 g |
| Sodium | 795 mg |
| Sugars | 2 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
satisfied my craving for white chicken chili without the carbs
This soup is soooo good! With chicken broth, butter, cream cheese and Monterey cheese as a base, it’s rich and amazing.
Very rich and delish. Will make more
YUM-I did add extra chicken broth, used a full package of Monterey Jack shredded cheese, 5 oz cream cheese, a little jalapeño powder, and extra chili powder- overall decadent and delicious.
My man and I love spicy food so I added a little cayenne and extra pepper! This chili was so easy to make and it’s perfect for a cold evening. It is an amazing comfort food! Great recipe!
I liked it. It felt like a lot of chicken so I would recommend halving the chicken. I also omitted the Tobasco sauce and used cherry peppers (no juice) instead of green chilis, and also fiesta blend cheese instead of Monterey jack. I would recommend adding onions instead of the onion powder and some celery. Overall, I liked it and look forward to doctoring it up next time!
Yummy. I used pepper jack too. I also chopped up rotisserie chicken dark meat instead of frying up a breast and added the chili pepper to the pot. I added an onion and some canned corn.
Easy and delicious
Full of flavor. This turned out way better than I thought it would. I added jalapenos instead of got sauce. My kids really liked it too.
This was good but here is a different twist on it. With the left overs, we used low carb wheat tortillas and made burritos and put a little sour cream and salsa on top. they were unbelievably good.
love this!!! I added white beans, because…well, why not! bumped up the chili powder, and it’s even better the next day. Everyone has raved about this chili, it’s a winner!!!
I made it. The changes made I used the Morningstar chicken strips 3 bags substituting coconut milk for the heavy cream. I also used cheese mozzarella style by daiya. Turned out great!
This was great! I used leftover shredded rotisserie chicken and Pepper Jack cheese. Pretty spicy, but delish!
Made this last night and it was delicious. Will make this again.
I know keto has a lot of fat but this actually made me feel sick there was so much. I may try it again and reduce some fat like less butter and just plain milk.
This recipe is amazing, I made a few tweaks because was in a hurry. I boiled the chicken and then shredded it. I added 2 Tbs of cumin, because I really like cumin. and used 2 7oz jars of green chilis because I really like them also. 2 cups of shredded pepper Jack, the pre shredded was in a 2 cup bag, so I used the whole thing. I will be making this many time to come.
Delicious and easy to make! I like to use my stand mixer to shred the chicken (so easy and can be done while the chicken is still hot). I would be curious how this would taste with some white beans.