Go Back
low carb white chicken chili

Low Carb White Chicken Chili

Meghan
This Low Carb White Chicken Chili is made with Monterey Jack cheese and green chiles and contains less beans than traditional chili for a lower carb option.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

For the Chicken:

  • 3-4 chicken breasts
  • 2 cups water or chicken broth
  • 1 teaspoon salt (omit if using broth)
  • or 4 cups chopped or shredded cooked chicken

For the Chili:

  • 1 tablespoon olive oil
  • 2 medium-sized onions (chopped)
  • 4 cloves garlic (minced)
  • 8 ounces canned chopped green chilies (two 4-ounce cans)
  • 2 teaspoons cumin
  • 1 1/2 teaspoons oregano
  • 1/4 teaspoon cayenne (ground red pepper)
  • 6 cups chicken broth
  • salt and pepper (to taste)
  • 12 ounces shredded Monterey Jack Cheese (3 cups)
  • 1-2 cans Great Northern Beans (drained, and rinsed)

Toppings (optional):

  • Monterey Jack or Colby Jack cheese, shredded
  • sour cream
  • oyster crackers or saltines

Instructions
 

Make the Chicken:

  • Add the chicken, water or broth, and salt (if using water) to the inside of an instant pot. Use the pressure setting for "chicken" or set for 20 minutes. Cook chicken, drain, cool slightly, and shred with two forks. Set aside, dump/wipe out inside of instant pot and proceed to make the chili.
  • Alternatively, to poach the chicken on the stove top, add the chicken, water or broth, and salt (if using water) to a saucepan. Cover and bring to a simmer. Cook until just tender, about 15 minutes, drain, cool, and shred with two forks. Set aside.

Make the Chili:

  • Heat oil over medium high heat in a large pot or in an instant pot.
  • Add onions and saute until translucent, about 10 minutes.
  • Stir in garlic, chiles, cumin, oregano, and cayenne. Saute 2 minutes. If using a crockpot, transfer the mixture to the crockpot at this point.
  • Add chicken broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes.
  • Stir in the shredded cheese until completely melted. Add in the chicken and beans (see note) and stir well. Continue to cook for another 5 to 10 minutes. Adjust seasoning with salt and pepper if necessary. At this point, the chili can be served immediately or held on "warm" in the instant pot or crock pot. Serve with toppings as desired.

Notes

NOTE: if keeping chili in instant pot or crock pot for several hours, avoid adding the beans until the last 30 minutes or they will become too soft and mushy.  If the chili is cooked for a long time, the cheese may separate a little.  Make sure to stir well before serving.
Recipe from the Blue Owl Restaurant via Ginny K.
You're Gonna Bake It After All
bakeitafterall.com
Keyword American, chicken, gluten free, soup