Creamy, Spicy Keto White Chicken Chili (with an option of beans that are low carb and keto friendly) and UPDATE it makes amazing enchiladas the next day!

Adding this photo and update - this was my plate of chicken enchiladas the next day - literally as I was getting ready to take a bite and dig in!  I remembered to grab my cell phone and snap a quick picture!

A great way to use the leftovers of my cream white chicken chili.... a low carb tortilla wrap!

The next day's leftovers made into a low carb chicken enchilada... SO GOOD

A really bad photo of a really good white chili!  I grabbed my old iphone and quickly snapped a couple photos yesterday for instagram, but never did get around to taking any better pictures.  I have two really good white chili recipes - only one of them is low carb or keto (this one).  But the other one is so good that I do cave and make it sometimes with the white beans, because I love them so much.

The first night:  White Chicken Chili


Spicy White Chili (low carb/keto option)

3 T butter
3/4 c chopped onion
1 chopped green pepper
2 T minced garlic
2-3 chicken breasts, cooked and diced or use rotisserie chicken, leftovers or even canned chicken
1 T cumin
1 T chili powder
1/2 t oregano
salt and pepper
1 small can diced green chilies
4 to 8 oz. fresh, sliced mushrooms, chopped or not, up to you and amount is up to you
optional 1 or 2 cans Eden brand black soy beans (not regular black beans, those are high carb)
2-3 c chicken broth
1 c heavy cream
2 - 8 oz. pkgs. cream cheese
1 small fresh lime, juiced (about a tablespoon)

Saute' the onion and green pepper in the butter in a pan.  Add the garlic, cook for another minute or two.  Add the chicken, the seasonings, mushrooms and chilies along with the broth and cream.  If you are using black soy beans, rinse them well and add them.  Heat through, then add the cream cheese and lime juice and continue to stir and heat through until it's smooth and creamy.  Simmer on low.  Serve.


The mushrooms.  You can leave them out if you don't like them!  Totally optional.
I used my own dehydrated green peppers (LINK TO THAT POST HERE) and just added about 1/4 cup water to the butter in the pan when I was cooking the onion/peppers to help re-hydrate them.
The chicken used this time was 2 chicken breasts I precooked a couple days ago with seasonings and then placed into mason jars with some of the broth as well as one raw chicken breast I grabbed from the freezer, thawed just enough to dice it up and then cooked it in the pan with the onion and pepper.
I decided to try to cut down to one package of cream cheese and see if it was acceptable... it wasn't.  The second package really does make it nice and thick and creamy and brings out the chicken/cheese flavor.

These make amazing enchiladas!

The leftovers in the refrigerator really thickened up the next day - which was perfect to grab 2 low carb tortillas and fill them up!  It just made the most amazing low carb chicken enchiladas.  Two meals from one... I like those!

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