This low carb white chicken chili is the perfect comfort food any time of the year. Low carb corn bread would go perfectly with this dish. You can easily adjust the seasonings to make this chili as spicy as you’d like!
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 (14.5-ounce) cans chicken broth
11?2 pounds skinless, boneless chicken breast, chopped
1 cup mushrooms, chopped
11?2 cups zucchini, chopped
1?2 cup chopped green bell pepper
1 (4-ounce) can chopped green chili peppers
11?2 teaspoons ground cumin
1?4 teaspoon ground cayenne pepper
1?2 teaspoon chili powder
1 teaspoon oregano
1 cup pinto beans (optional)
1 tablespoon cilantro, chopped
Shredded cheddar cheese
Place oil, onion and garlic in a large saucepan over medium heat. Cook for 3-4 minutes until onion and garlic are softened.
Add chicken and broth. Bring to a boil, lower heat and cook for 10-15 minutes until no longer pink inside.
Transfer chicken and broth to slow cooker. Add mushrooms, zucchini, pepper, cumin, cayenne pepper, chili powder, oregano and beans. Mix well.
Cook on low for 6-8 hours.
Remove the chicken and shred whole pieces with a fork.
Stir in cilantro. Cook for 15 minutes. Garnish with additional cilantro, chopped scallions, cheese and sour cream if desired.
Nutrition Info: Per serving:
Without optional Pinto Beans:
Food energy: 256kcal, Polyunsaturated fatty acids: 1.22g, Total fat: 5.82g, Calories from fat: 52, Cholesterol: 96mg, Carbohydrate: 9.28g, Total dietary fiber: 2.49g, Protein: 38.98g, Sodium: 481mg
With optional Pinto Beans:
Food energy: 368kcal, Saturated fatty acids: 1.62g, Total fat: 6.10g, Calories from fat: 54, Cholesterol: 96mg, Carbohydrate: 29.40g, Total dietary fiber: 7.47g, Protein: 45.87g, Sodium: 485mg