American · Dinner
White Chicken Chili (Keto)
Shredded boneless chicken thigh simmered in a low-carb broth thickened with cream cheese and heavy cream, brightened with green chilies, cumin and lime. Cauliflower replaces beans while Monterey Jack melts through. Topped with sour cream, cilantro and jalapeño.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
714Calories
50.7gProtein
51.2gFat
11.9gCarbs
5.2gSugar
2.9gFiber
1010mgSodium
275mgChol
24.4gSat Fat
515mgPotassium
285mgCalcium
2.1mgIron
2.4mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut chicken thigh into bite-size pieces, dice onion, mince garlic, and cut cauliflower into small florets.
2
Sear
Heat olive oil in a heavy pot over medium-high and brown chicken 5 minutes until edges are golden and surface is no longer pink.
3
Sauté
Add diced onion and minced garlic, cook over medium 3 minutes until softened, then stir in cumin and oregano 1 minute until fragrant.
4
Simmer
Pour in chicken stock, add green chilies and cauliflower, then simmer over medium-low 15 minutes until cauliflower is fork-tender and chicken cooked through.
5
Plate
Stir in cream cheese, heavy cream and shredded Monterey Jack over low until smooth, add lime juice, then top with sour cream, chopped cilantro and sliced jalapeño.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz200g cauliflower
- 4 oz114g canned green chilies
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 cup480ml chicken stock
- 3 oz86g cream cheese
- 4 tbsp60ml heavy cream
- 3 oz86g Monterey Jack cheese
- 4 tbsp60g sour cream
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 11 jalapeño
