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.
8ounces canned chopped green chilies(two 4-ounce cans)
2teaspoonscumin
1 1/2teaspoonsoregano
1/4teaspooncayenne(ground red pepper)
6cupschicken broth
salt and pepper(to taste)
12ouncesshredded Monterey Jack Cheese(3 cups)
1-2cansGreat 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 Allbakeitafterall.com