Go Back
+ servings
Print

White Chicken Chili - Low Cal

Course Batch Cook, Instant Pot, Main Meals
Keyword Low Cal
Protein Poultry
Meal Plan Category Week 5
Calorie MM 299-400
Net Carb MM 11-20
Servings 2 servings
Calories 397kcal

Ingredients

  • 12 oz chicken breasts cubed
  • 3 cups chicken broth
  • 1/2 cup full fat coconut milk
  • 4 oz hatched green chiles (1/2 to 3/4 can if you like less spicy)
  • 1 medium red bell pepper finely chopped
  • 1/2 cup white onion finely chopped
  • 2 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic minced
  • 1/2 tsp sea salt

FOR SERVING:

  • 1/2 small avocado 1/4 a small avocado, sliced, per serving
  • cilantro chopped
  • lime wedges

Instructions

  • HEAT olive oil in a Dutch oven over medium/high heat. Add chicken and onion. Cook uncovered until chicken begins to brown. Stir in garlic, cumin, oregano, sea salt, bell pepper and green chiles. Cook 5 minutes.
  • POUR in chicken broth and bring to a boil. Simmer for 15 minutes. Pour in heavy cream and stir well. Simmer 5 minutes. Divide into 2 servings. Serve with fresh lime, cilantro and 1/4 cup slices avocado.

ALTERNATE INSTANT POT DIRECTIONS:

  • USING saute function on instant pot, do step 1 above, OR if rushed, throw everything in at once without sauteeing.
  • ADD chicken broth & heavy cream. Set to manual high pressure for 10 minutes. If doubling batch or more, increase pressure cooking time by 7-10 minutes for each time you increase the recipe.

Nutrition

Calories: 397kcal | Carbohydrates: 18g | Protein: 41g | Fat: 20g | Fiber: 3g | Net Carbs: 15g