Low-Carb Spicy White Chicken Chili

Well it's finally in the 20's here in Nashville so it's time to start eating lots of soups! (Funny that my phone autocorrected "soups" to "souls".)

Anyway, here's a super easy and delicious low-carb chili that I make versions of when I don't want to spend a lot of time on dinner. It's creamy and delicious and this version is spicy thanks to jalapeños cause I need a little extra pep when I'm low-carbing. By the way, the husband doesn't consider this a "chili" so whatever you wanna call it, it's good. 

Here's how to make it:

Low-Carb Spicy White Chicken Chili

Prep: 20 minutes, cook time 10-15 min, "stew" time 1 hour 

Carbs:

10 grams per serving; makes about 6-7 servings 

Ingredients:

Meat and veggies:

- 3 chicken breasts, cubed

- 1 can cannellini beans, rinsed

- 1 cup chopped carrots

- 1 cup chopped celery

- 1 onion, diced

- 4 garlic cloves, minced

- 2 jalapeños, seeded and diced

- 1/2 cup chopped parsley (or use 1 tsp. dried if you have it)

Liquids and spices:

- 1 cup heavy cream

- 2-3 cups chicken broth, low-sodium

- 1 tbs. olive oil

- 2 tsp. Kosher salt

- 1/2 tsp. Ground pepper

- 1/2 tsp. Garlic powder

- 1/2 tsp. Onion powder 

Splash of white wine, optional

Toppings: 

- Sliced avocado 

- sour cream

- chives

- cheddar cheese

First chop up all your meat and veggies...drain and rinse the beans and set the veggies aside.

Sauté the chicken in some olive oil in a dutch oven.  Get it cooked pretty well then dump in your veggies...I don't make life hard, just throw them all in at once and sauté with the chicken. Sprinkle your spices in at this step.

After about 5 minutes of sautéing, then pour in your liquids. I start with the broth and make sure the liquid comes to the top of your meat and veggies. Next stir in your heavy cream. Let this boil gently for a few minutes, then reduce heat/cover and simmer for at least one hour. Add more chicken broth if you think it looks low. Stir every 20 minutes or so. 

Note: Two jalapeños is HOT! So maybe just one if you have a hard time with heat. 

Chop things into similar size chunks for even cooking. 

Drained beans...I used organic cannellini. 

Sautéing the chicken. I add a little extra spice during this step and by spice I mean salt/pepper/garlic and onion powder. 

Throwing in the veggies.

Ready for liquids.

Adding the broth. 

Adding the heavy cream and beans last.

Simmering. 

And here's my cooking buddy, Archer.

Now if I can do this while holding a baby then you know it's easy. 

This recipe has 59 carbs total and we guesstimated about 8 cups of soup. So I'm estimating 7-10 grams per serving. Now I will definitely be adding toppings which will slightly increase the carb count but overall this is a realllllly low carb.