Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned white chicken chili recipe.
White Chicken Chili
Ingredients
- 6 Tbsp. Butter
- 12 oz. Chicken Breasts
- 1.5 tsp. Chili Powder
- ¾ cup Chicken Broth
- 2 cups Whipping Cream
- 4 oz. Cream Cheese
- 1.5 Tbsp. Onion Powder
- 2 tsp. Cumin
- 1 tsp. Hot Sauce
- 1.5 cups Grated Monterey Jack Cheese
Directions
- Cook the chicken, seasoned with chili powder, salt and pepper. Shred chicken with knife and fork. Leave aside to cool.
- Mix butter, chicken broth, cream, cream cheese, onion powder, cumin, and hot sauce together in a large pot. Season with salt and pepper and bring to a simmer. Cook until butter and cream cheese is melted (about 5 minutes).
- Add shredded chicken and cheese to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
Makes 8 Servings
based on brands and ingredients we use
Per Serving = 72% Fat, 2% Carbs, 17% Protein
