Chili is a comfort food that's perfect for any season. This Keto White Chicken Chili is no different. It's made with aromatic low-carb vegetables such as onions, garlic, and celery. In addition to this, this keto white chicken chili also contains a secret ingredient: broccoli stems. Broccoli stems add texture to the chili, and one serving of broccoli stems only contains 8.1 grams of net carbs. Furthermore, broccoli stems can enhance brain and heart health as well as decrease your risk of diabetes. Nevertheless, this keto white chicken chili is utterly delicious. With just 6.6 net carbs, get ready to indulge in a bowl of creamy, cheesy, flavorful keto white chicken chili.
Ingredients
1 tablespoon Olive Oil
1 White Onion, diced
3 Celery stalks, diced
1 lb. Broccoli stalks, diced (equivalent to 2 cups of diced broccoli stems)
1 Jalapeño, deseeded, diced
2 cloves Garlic, minced
3 1/2 cups Chicken Broth
1/2 cup Heavy Cream
1/2 cup Green Chili Pepper
1 teaspoon Cumin
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
8 oz. Cream Cheese
1 cup Mexican Shredded Cheese
1 Rotisserie Chicken, skin removed, shredded
1/4 cup fresh Cilantro leaves (optional)
Instructions
To a Dutch oven, add olive oil. Place over medium-high heat.
Add the onion, celery, and broccoli stems and sauté for 5 minutes until the onions are translucent.
Stir in jalapeños and cook for 2 minutes until they start to soften.
Add garlic and cook for 1 minute until fragrant.
Stir in the chicken broth, heavy cream, green chilies, cumin, smoked paprika, cayenne, salt, and black pepper. Let the chili come to a boil, then decrease the flame to medium-low and cook it for 40 minutes until it reduces and thickens.
Stir in the cream cheese and Mexican cheese until it melts.
Add the shredded rotisserie chicken, stir to combine, and cook it for 5 minutes until the chicken is heated.
Divide the keto white chicken chile into between 8 soup bowls and garnish with cilantro if desired.
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