Low Carb White Chili with Chicken Recipe

If you live in Michigan, you’ve already experienced snow. In fact, where I’m located, it began on Halloween night (it was so sad). Of all the times for it to snow, it happened to be the night when we hoped the weather would be calm so our kids could enjoy the evening. Unfortunately, Mother Nature ignored our wishes and it was not only cold but also rainy and snowy! So, out came the boots, gloves, and layers of clothes over all the costumes we spent so much time choosing. Regardless, the kids still had a great time and their motivation for candy kept them trick-or-treating longer than I could have imagined.

Speaking of the cold, the wintery weather just makes me want “warm,” heavier foods that pair well with being inside by the fire and staying cozy as long as possible. Chili (low carb version), is a perfect fall or winter meal that everyone seems to enjoy. It’s also a great dish to take for a group, and if there are any leftovers, it heats up nicely. I even enjoy some on eggs to spice up a simple breakfast scramble. Yes, my kids like chili too, although they prefer a bowl of cheese and oyster crackers with a little bit of chili.

That being said, sometimes it is nice to break away from the typical beef, tomato-based soup that we are so familiar with. The other day, I happened to have some shredded rotisserie chicken, cream cheese, and whipping cream. As for the other ingredients, those are items that I generally have on hand on a regular basis. This was a great, warm meal with the perfect amount of spice that you want on a cold, late-fall evening. If you’re not following a keto diet, feel free to add in a can of Great Northern beans or Cannellini beans. Enjoy!

As a side-note, I also made cheddar cheese crisps and found it to be a delicious addition. To make these, simply heat a frying pan to medium. Add about a 1/2 Tbsp of cheddar cheese and let cook until the edges of the cheese begin to brown. I usually make about 5-6 at a time. Using a spatula, remove the cheese from the pan and place on a paper towel to absorb excess grease. These are so good as a topping or just plain. I have to make them quietly because as soon as the kids notice them, the crisps disappear!

Ingredients

2 Bone-In Chicken Breasts
1 Tbsp Extra Virgin Olive Oil, Avocado Oil or Coconut Oil
2 Medium Onions, Diced
3 Garlic Cloves, Minced
2 Tsp Cumin
2 Tsp Chili Powder
8 oz Cream Cheese
1.5 Cups Whipping Cream
2 -2.5 Cups Chicken Broth
1/2 Cup Jarred Jalapeños, Diced
3 Tbsp Jalapeño Juice – Optional
Shredded Cheddar Cheese – Optional
Cheddar Cheese Crisps – Optional

Directions

Preheat oven to 375° F. Place bone-in chicken breasts on a baking pan and bake for 45-60 minutes. Your meat thermometer should read at least 165° F.
Once the chicken is done, remove the skin and shred. Set aside.
Heat a large pot to medium, add oil and onions. Saute for approximately 5 minutes. Add garlic. Saute an additional 2-3 minutes. Do not let the garlic turn too brown or it will taste bitter.
Stir in cumin and chili powder.
Add shredded chicken and cream cheese, breaking it up with a spatula and stirring until melted.
Add whipping cream, chicken broth, jalapenos, and jalapeno juice. If you like a thicker chili, use less chicken broth; if you enjoy a thinner chili, simply add more broth to suit your preference.
Let simmer for 10-20 minutes, stirring occasionally.
Serve topped with shredded cheese, cheddar cheese crisps or both!

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