Description
Spicy Southwestern White Chicken Chili delivers hearty comfort without carb overload. Packed with tender chicken, green chiles, and creamy richness, this dish promises a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts, cut into 1 ” cubes
- 8 ounces (226 grams) cream cheese, softened and cubed
Vegetables and Aromatics:
- 1 1/2 cups yellow onion, chopped
- 1 jalapeno, seeds and ribs removed, finely chopped
- 2 Anaheim peppers, seeds and ribs removed, chopped
- 1 bell pepper, chopped
- 6 cloves garlic, minced
Spices, Liquids, and Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces / 283 grams) Rotel diced tomatoes, with juice
- 3 cups chicken broth
- 1 tablespoon Better Than Bouillon, chicken flavor
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro, chopped (about 1 bunch)
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature, gently sautéing diced onions, jalapeño, Anaheim peppers, and bell pepper until they become translucent and tender, approximately 4-5 minutes.
- Introduce minced garlic and aromatic spices, stirring continuously for 60-90 seconds to awaken their robust flavors without burning.
- Pour in diced tomatoes with their natural juices, chicken broth, and flavor-enhancing bouillon, creating a harmonious liquid foundation for the chili.
- Incorporate cubed chicken breast into the simmering liquid, allowing it to gently cook and absorb surrounding seasonings for 15-20 minutes, ensuring complete protein doneness.
- Gradually fold softened cream cheese into the mixture, whisking until completely melted and creating a luxurious, creamy texture throughout the chili.
- Brighten the dish with fresh lime juice and fragrant cilantro, tasting and adjusting seasonings to achieve a balanced flavor profile.
- Ladle the steaming chili into serving bowls, adorning with optional garnishes like crispy keto tortilla chips, melted Monterey Jack cheese, additional cilantro, and thinly sliced jalapeño rounds for added texture and zest.
Notes
- Swap jalapeños for milder poblano peppers if you prefer less heat, ensuring a gentler flavor profile for sensitive palates.
- Use Greek yogurt instead of cream cheese to reduce fat content while maintaining creamy texture and adding protein boost.
- Prep vegetables in advance and store in refrigerator to streamline cooking process, saving time during busy weeknights.
- use dairy-free cheese alternatives for lactose-intolerant guests or skip chips for strict low-carb requirements.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 234 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg