Indulge in the creamy, comforting flavors of this Keto White Chicken Chili – a quick and easy weeknight meal that’s perfect for the whole family.

– 1 lb boneless, skinless chicken breasts, shredded

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tsp ground cumin

– 1 tsp dried oregano

– 1 tsp chili powder

– 1/2 tsp cayenne pepper (optional, for spice)

– 2 cups low-sodium chicken broth

– 1 (15 oz) can white beans, drained and rinsed

– 1 cup heavy cream

– 1 cup shredded Monterey Jack cheese

– Salt and pepper to taste

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1. – In a large pot or Dutch oven, sauté the onion and garlic in a bit of olive oil over medium heat until softened, about 5 minutes.

2. – Add the shredded chicken, cumin, oregano, chili powder, and cayenne (if using). Stir to combine and cook for 2-3 minutes.

3. – Pour in the chicken broth and white beans. Bring to a simmer and let cook for 10-15 minutes, until slightly thickened.

4. – Stir in the heavy cream and shredded cheese. Season with salt and pepper to taste.

5. – Serve hot, garnished with additional cheese, sliced avocado, chopped cilantro, or crushed low-carb crackers.

– For a thicker chili, you can mash some of the beans against the side of the pot.

– Adjust the spice level by adding more or less cayenne pepper.

– Leftover chili can be stored in the refrigerator for up to 4 days or frozen for later.