Low Carb Spicy Green Chicken Chili Recipe 465 Recipes

GREEN CHICKEN CHILI

Steps:

• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
• Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
• Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
• Preheat the oven to 400 degrees F.
• Place a 6-count skull mold on a baking sheet.
• Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
• Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

LOW-CARB CHICKEN CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

LOW CARB SPICY GREEN CHICKEN CHILI RECIPE - (4.6/5)

Steps:

• Place a medium soup pot on the stove, over medium heat. Add the olive oil. Add the onions and garlic to the pot. Season with a small amount of salt and pepper. Sweat veggies, until translucent. Lay chicken on top of onions, in the pot. Season with a little salt and pepper. Cover chicken with poblanos, jalepenos and tomatillos. Season with a little salt and pepper. Use a zester or the fine side of a cheese grater to zest the outside of the 2 limes (just remove the green part, not the white part). Place the grated lime skin (zest) into the pot. Juice the limes, removing the seeds, and add the juice to the pot. Cover the pot, lower the heat to "simmer" and allow the contents of the pot mingle, settle and simmer away for 30 minutes. While this mixture simmers, in a small dry bowl, mix together the cumin, coriander, guar and xanthan gums. Add a small amount of salt and pepper. Blend all ingredients evenly (if you use the guar and xanthan gums, these will thicken the chili and give it a "heartier" feel. Mixing them into the spices will help them more evenly distribute in the chili, without causing any clumping). When the 30 minutes have passed, remove the lid and stir all the contents of the pot, making sure to turn the breasts over. Evenly dust the top of the pot with the spice blend, then mix it into the chili mixture. Place the lid back onto the pot and allow to simmer for a further 30 minutes, checking the pot from time to time, to make sure it doesn't burn. If the mixture becomes too thick, you can add a little water or chicken stock to adjust the consistency. After 60 total minutes, use two forks to break the chicken breasts into large chunks, within the pot. Stir in the chopped cilantro and make any final seasoning adjustments you may see fit. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 398.07 20.42g 38.2g 16.27g 5.55g 0g 10.72g

GREEN CHILE CHICKEN CHILI

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

SPICY CHICKEN CHILI

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.