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5 from 2 votes

Low Carb Mexican Chicken White Chili

This Low Carb Mexican Chicken White Chili has lots of protein and is low carb. Just what you are looking for!
Course Dinner
Cuisine American
Keyword Chicken, Chili, Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 581kcal
Author Candi Elm


  • 1/2 medium onion chopped
  • 2 ts olive oil
  • 1 clove garlic minced
  • 1 lb cooked chicken shredded
  • 2 cups chicken broth
  • 2 oz chopped green chilis
  • 1 ts ground cumin
  • 1 ts dried oregano
  • 3/4 ts cayenne pepper
  • 1 can S&W Beans White Chili Beans
  • 1 can S&W Beans Pinto Beans
  • 1 cup Shredded Mexican Blend Cheese
  • Cilantro For Garnish
  • Jalapeno Pepper Chopped Optional


  • Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.
  • Add garlic, saute for one minute.
  • Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne. Reduce heat to low and allow to simmer.
  • Using a potato masher, mash 1/2 of can of white chili beans until it resembles a chunky paste. Add the paste and remaining can of beans to the pot.
  • Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help thicken it up. 
  • Top with cheese and cilantro as desired.


Serving: 1g | Calories: 581kcal | Carbohydrates: 37g | Protein: 44g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 1820mg | Potassium: 1164mg | Fiber: 10g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 17.2mg | Calcium: 300mg | Iron: 5.8mg