Description
A creamy, low-carb white chicken chili that is flavorful, comforting, and perfect for weeknight meals.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) yellow onion, finely chopped
- 3 cloves garlic, minced
- 200 g (1 cup) green chiles, chopped
- 5 g (1 tsp) ground cumin
- 2 g (1/2 tsp) dried oregano
- 10 g (2 tsp) kosher salt
- 720 ml (3 cups) chicken broth
- 120 ml (1/2 cup) heavy cream
- 115 g (4 oz) cream cheese, softened and cubed
- 30 ml (2 tbsp) lime juice
- 15 g (1/2 cup) fresh cilantro, chopped
- 60 g (1/2 cup) Monterey Jack or sharp cheddar, optional, shredded
- Jalapeño or red pepper flakes, optional, to taste
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook 30–45 seconds until fragrant.
- Add ground cumin and dried oregano; cook 30 seconds to bloom the spices. Stir in green chiles and cook 1–2 minutes until softened.
- Nestle the chicken thighs into the pot and pour in the chicken broth. Bring to a gentle simmer, reduce to low, and simmer uncovered for 12–15 minutes.
- Transfer chicken to a cutting board and shred using two forks, return to the pot and stir to combine.
- Reduce heat to low and stir in cream cheese and heavy cream until melted and smooth, about 2–3 minutes.
- Remove from heat and stir in lime juice and chopped cilantro. Adjust seasoning and serve hot.
Notes
The chili improves after a day in the fridge; cool completely and store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 360
- Sugar: 2g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg