Keto Chicken Chili Recipes
KETO WHITE CHICKEN CHILI
This is a keto version of the white chicken chili recipe made popular by Karen Celia Fox (she adapted it from The Kitchen for Exploring Foods caterers in Pasadena, California. The original recipe is fantastic!). The end result is a thick, creamy chili with chunks of sauteed and pulled chicken. Great for those cold winter nights! Serve immediately or refrigerate overnight for better flavor.
Provided by David Dragoo
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.
- Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.
- Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.
- Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
Nutrition Facts : Calories 591.4 calories, Carbohydrate 5.2 g, Cholesterol 211.6 mg, Fat 49.6 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 29.2 g, Sodium 795 mg, Sugar 1.7 g
KETO CHICKEN CHILI
Big and bold Southwestern flavors infuse this meaty dish, giving it cooked-all-day flavor in under an hour!
Provided by Chef Jenn
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet with a tight fitting lid, over medium-high heat. Add the diced chicken and brown on both sides.
- Add the chopped celery, onion and garlic to the pan. Cook over medium heat until the onion is translucent, about 5 minutes.
- Add the chili powder and mix well to distribute the seasoning. Cook for an additional minute or until the dish is fragrant.
- Add the oregano, diced tomatoes, and water to the skillet and mix well. Put the lid on and turn the heat down to a bare simmer.
- Simmer for about 30 minutes.
- Add the green bell pepper and lime juice. Cook an additional 5 minutes or until the peppers are soft but not mush.
- Adjust the salt and pepper to taste, and serve!
Nutrition Facts : ServingSize 1 cup, Calories 266 kcal, Carbohydrate 12 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 97 mg, Sodium 250 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g
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