Spicy White Chicken Chili

Yes, I know it’s July… yet, I’ve made Chili. lol. I have been on a quest the last few months to eat a more low carb diet. Is it working? It is!! I tend to get into a rut when cooking for myself and I wanted to try something different. This recipe is a variation of one I saw somewhere (not sure where) on facebook. Annnnddd… I’ve gotten my sleep schedule out of whack again, so I was cooking this at one in the morning.  The smell of this bubbling in the pot was incredible!



Every time I make something new, it’s so exciting to me to tweak it and make it my own… then, taking that first bite and the explosion of flavors on your palate. This recipe doesn’t have a tremendous amount of ingredients, but you can add and subtract ingredients to your liking.




This was such an easy dish to make. I’ll definitely be making it again.




Spicy White Chicken Chili

1 T. oil
2-3 chicken breasts, cubed
1/2 large onion
1- 14.5 oz can of chicken broth (this makes it thick after it sets. use a 32 oz box of broth to make it more soupy)
2-15 1/2 oz. can Northern Beans, drained and rinsed
2-4 oz. cans chopped green chiles
1 1/2 tsp. garlic powder
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1/2 tsp. dried oregano
1 block (4 oz) cream cheese
1 can Rotel

In a large pot, saute chicken in oil over medium heat until no longer pink or you can use rotisserie chicken from the grocery deli. It is just as good and a lot faster when you’re in a hurry. Add onion and saute until transparent. Add broth, beans, chiles, Rotel, and seasonings. Reduce heat and simmer 30 minutes. Add cream cheese and stir to combine. Optional: Serve over Fritos corn chips and top with shredded cheese and/or a dollop of sour cream.


Since I’m doing my best to cut out/cut down on carbs, I only added one can of great northern beans this time. I also think black beans would be amazing in this dish. AND CORN!! I LOVE CORN!! Even though it’s a high carb vegetable, I would have added it if I’d had some on hand. I also added shredded cheese… just a sprinkling. I didn’t measure it. I also used the meat off of six chicken legs, (instead of chicken breasts) as I prefer dark meat instead of white. I did not drain and rinse the beans. I also didn’t realize until I’d added the green chiles, that I had instead added chopped jalapenos. I have a hard time with super spicy foods, so I removed as much of it as I could since the Rotel is spicy enough for me. Still very spicy! Definitely using green chiles next time.


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