This White Chicken Chili is a flavorful, rich, and creamy low carb soup. It’s super easy to whip up for a satisfying and filling dinner. It’s so good, I’m sure there won’t be any leftovers, but it’s a freezer-friendly meal.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken chili, white chicken chili
Servings: 6servings
Calories: 260kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
2 ½cupsshredded cooked chicken*rotisserie or leftover chicken
In a large pot, heat the butter over medium-high heat and add the onion, chiles, diced jalapenos, green pepper and sautee for 4-5 minutes or until the vegetables are softer. Add the garlic and sautee the garlic for 30 seconds more.
Add the chicken broth, cumin, paprika, oregano, cayenne pepper, salt, pepper and bring to a boil. Let it simmer for about 5 minutes.
In a medium bowl combine cream cheese and heavy cream.
Stir the cream cheese mixture into the hot soup.
Add the shredded chicken and simmer for 5 minutes.
Remove from heat and stir in fresh lemon juice and cilantro if desired.
Serve pepper jack cheese, avocado cubes, cilantro, sour cream.
Notes
*If you choose to cook your chicken: In a large pot over medium-high heat add some butter, season the chicken with oregano, cumin, salt, pepper. Sear the chicken and pour the chicken broth. Let it boil for about 15 minutes and then shred the chicken with a fork or using an electric mixer.