Description
A creamy and comforting low-carb chili filled with shredded chicken, white beans, and zesty green chilies, perfect for chilly evenings.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the aromatics: In a large pot, heat a drizzle of oil over medium heat. Add diced onion and cook for about 5 minutes, stirring occasionally until translucent. Then, add the minced garlic, cooking for an additional 1–2 minutes until fragrant.
- Combine ingredients: Stir in the shredded chicken, white beans, and canned green chilies. Pour in the chicken broth, and sprinkle in the cumin, oregano, salt, and pepper, mixing well to incorporate all the flavors.
- Bring to a boil: Increase the heat, allowing the soup to come to a boil. Reduce the heat to a gentle simmer and let it bubble away for 20 minutes.
- Add creaminess: Stir in the sour cream and optional shredded cheese. Continue to cook until everything is well blended, melty, and heated through.
- Serve warmly: Ladle the chili into bowls, garnishing each with a sprinkle of fresh cilantro.
Notes
This chili tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg