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In my white chicken chili, I use simple and tasty items. Here’s what you need: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups low sodium chicken broth - 1 cup unsweetened coconut milk - 1-2 green chilies, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste - 1 tablespoon extra virgin olive oil - 1/4 cup fresh cilantro, chopped These ingredients work well together. The chicken gives it protein, while the beans add fiber. The coconut milk makes it creamy without extra carbs. To keep this chili low in carbs, I skip high-carb items like corn and flour. Instead, I use white beans. They add texture and flavor but keep the carbs low. You can also reduce the amount of beans for fewer carbs. If you have allergies, there are easy swaps. For coconut milk, try almond milk or cashew milk. If you can't have beans, you can use extra chicken or add zucchini. Always check for allergens in all ingredients. This way, you can enjoy the dish without worry! {{ingredient_image_2}} First, gather all your ingredients. You need two cups of cooked chicken, shredded. Use a can of white beans, like cannellini or great northern. Drain and rinse the beans well. Chop one medium onion and mince three cloves of garlic. You will also need two cups of low sodium chicken broth and one cup of unsweetened coconut milk. For spice, have one to two diced green chilies ready. Don’t forget the ground cumin, chili powder, and smoked paprika. Lastly, get some sea salt, black pepper, and a tablespoon of olive oil. Fresh cilantro will be for garnish. Start by warming the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about three to four minutes. You want the onion to turn soft and translucent. Next, mix in the minced garlic and green chilies. Cook for one more minute. This step will fill your kitchen with a lovely aroma. Now, add the shredded chicken and rinsed white beans. Pour in the chicken broth and coconut milk. Stir in the ground cumin, chili powder, and smoked paprika. Make sure everything is well mixed. Increase the heat and bring the pot to a gentle boil. Once it boils, reduce the heat to a low simmer. Let the chili simmer for 15 to 20 minutes. This helps the flavors blend nicely. After simmering, taste your chili. Add sea salt and black pepper as needed. If you want a thicker chili, let it simmer uncovered for an extra five to ten minutes, stirring from time to time. Once you're happy with the thickness and taste, remove the pot from the heat. Serve the chili hot. Garnish each bowl with fresh cilantro for a pop of color. If your chili is too thin, keep it simmering without a lid. This lets more water evaporate, making it thicker. You can also mash some of the white beans with a fork. This will help thicken it up. For a creamier texture, add a bit more coconut milk. Just remember to taste as you go to keep the flavors balanced. To boost flavor, use fresh herbs. Cilantro adds brightness without carbs. You can also use lime juice. It adds a zing while keeping carbs low. Adding spices is key too. Ground cumin and smoked paprika give depth and warmth. You can mix in some garlic powder or onion powder for more taste. For a rich texture, coconut milk is great. It offers creaminess without high carbs. If you want it even creamier, blend a small amount of the chili. This thickens it while keeping all the flavors. You could also add a bit of cream cheese, but that adds some carbs. Serve your chili in deep bowls for a cozy feel. Top it with fresh cilantro for color. Sliced jalapeños or diced avocado add a nice touch too. A wedge of lime can brighten each bowl. It makes for a lovely presentation that invites everyone to dig in. Pro Tips Fresh Ingredients: Use fresh herbs and vegetables for the best flavor. Fresh cilantro and ripe avocados can make a significant difference in taste and presentation. Customize Heat Level: Adjust the amount of green chilies based on your heat preference. Start with one for a milder chili, and add more if you enjoy a spicier kick. Thickening the Chili: For a thicker texture, let the chili simmer uncovered for a few extra minutes, allowing some of the liquid to evaporate and concentrate the flavors. Make Ahead: This chili tastes even better the next day! Make it ahead of time and store it in the fridge. Just reheat and enjoy for an easy meal. {{image_4}} Each serving of white chicken chili has about 300 calories. This number can change based on the toppings you choose. The main ingredients bring healthy protein and fats. - 2 cups cooked chicken: 300 calories - 1 can white beans: 210 calories - 1 cup coconut milk: 445 calories When you divide this by four servings, you keep the chili light, yet filling. This chili is great for low-carb diets. Each serving contains around 20 grams of carbs. Most of these carbs come from the white beans. - White beans: 30 grams of carbs - Coconut milk: 6 grams of carbs Compared to regular chili, which can have up to 40 grams of carbs, this recipe is a smart choice. Low-carb meals, like this chili, offer many benefits. They can help with weight management. The high protein from chicken keeps you full longer. - White beans: Provide fiber and protein. They help with digestion. - Coconut milk: Gives a creamy texture with healthy fats. It adds flavor without many carbs. Using low-carb ingredients makes this chili a tasty and healthy option for any meal. You can adjust the heat of your white chicken chili easily. Start with mild green chilies. If you like more heat, add sliced jalapeños or use spicier green chilies. You can also mix in hot sauce. Just a few drops can change the flavor. Always taste as you go. This way, you can find your perfect spice level. To make this chili vegetarian or vegan, swap out the chicken. Use extra beans or add lentils. Replace chicken broth with vegetable broth. For creaminess, use coconut milk as in the original recipe. You can also add more veggies like zucchini or bell peppers. This keeps the dish hearty and full of flavor. Garnishes can make your chili more fun. Fresh cilantro adds a nice touch. Sliced jalapeños give heat and crunch. Diced avocado brings creaminess. A squeeze of lime adds brightness. You can also use shredded cheese for more flavor. Try different combinations to find what you love best. Yes, you can freeze White Chicken Chili. It stays fresh for up to three months. To freeze, let it cool first. Then, pour it into airtight containers or freezer bags. Make sure to leave some space for expansion. When ready to eat, thaw it in the fridge overnight. You can reheat it on the stove or in the microwave. If you prefer not to use coconut milk, try using heavy cream or sour cream. These options add creaminess but change the flavor. You can also use almond milk or cashew milk for a dairy-free choice. Just remember, these substitutes may alter the taste a bit. To make White Chicken Chili more filling, add more beans or vegetables. You can also mix in corn for sweetness and texture. Another option is to serve it with low-carb tortillas or over a bed of cauliflower rice. These additions will make each bowl hearty and satisfying. This blog detailed how to make a delicious low-carb White Chicken Chili. We covered essential ingredients, simple cooking steps, and ways to enhance flavor. You learned about substitutes for allergies and tips to adjust consistency. Experimenting with variations lets you tailor the dish to your taste. Low-carb meals can be tasty and satisfying. With the right tweaks, you’ll enjoy a hearty bowl. Dive in and enjoy your cooking adventure!

Creamy White Chicken Chili with a Twist

A delicious and creamy chili made with shredded chicken, white beans, and coconut milk, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can white beans (such as cannellini or great northern), drained and rinsed
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low sodium chicken broth
  • 1 cup unsweetened coconut milk
  • 1 to 2 green chilies, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 0.25 cup fresh cilantro, chopped
  • optional sliced jalapeños, diced avocado, or lime wedges for topping

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
  • Incorporate the minced garlic and diced green chilies into the pot, cooking for an additional minute until the mixture is fragrant and the garlic is lightly golden.
  • Add the shredded chicken, rinsed white beans, chicken broth, and coconut milk to the pot. Then stir in the ground cumin, chili powder, and smoked paprika, mixing thoroughly to ensure all ingredients are well combined.
  • Increase the heat slightly to bring the contents to a gentle boil. Once boiling, reduce the heat to a low simmer. Allow the chili to simmer for approximately 15-20 minutes, enabling the flavors to meld beautifully.
  • After simmering, taste the chili and season with sea salt and black pepper as needed. For a thicker consistency, let it continue to simmer uncovered for an additional 5-10 minutes, stirring occasionally.
  • Once the chili has reached your desired thickness and flavor, remove it from the heat and serve hot. Garnish each bowl with a sprinkle of fresh cilantro for a burst of color and freshness.

Notes

Serve with optional toppings like jalapeños, avocado, or lime wedges for added flavor.
Keyword chicken chili, creamy chili, white beans