Dinners, Soups

Recipe—Keto White Chicken Chili

Okay, you may be thinking, “Why is this Diva posting a chili recipe as the weather is warming up? Isn’t chili a cool weather dish?” Here is my response, this is probably one of the best keto meals I have ever had, and the flavors are so good that I absolutely eat this any time. Plus, it is just so easy to make, and in my opinion, an easy one pot recipe is welcome year-round.

I have been “doing keto” since June 2020 and am down 33 lbs. Yay me! Now don’t worry, this blog is not suddenly turning keto. I am just all about offering variety to my followers and I could not keep this recipe to myself, it is just too good! If you are a long time follower, you know my blog is anything but a keto or diet blog.

Now even if you aren’t on a ketogenic diet, you can absolutely enjoy this recipe as is, or what I do for my husband and son who are full on carbivores (I just made that up), is split the cooked chili into two batches after it is all cooked. One keto batch for me, and one carb loaded version for them. I have integrated carbs two different ways for them. One time I added a can of white cannellini beans to their chili and another time I served this over a bowl of cooked rice. Both of those options were very well received.

Hope you love this recipe as much as I do because it is definitely one of my new favorite “go tos”.

INGREDIENTS
2 tbsp olive oil
1 lb ground chicken (or turkey)
2 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper
salt and pepper
4 tbsp butter
1 green bell pepper, diced
1/2 a yellow onion, diced
2 tsp garlic, minced
1 jalapeño, deseeded and chopped
1 1/2 c chicken broth
4 oz cream cheese
1/2 c heavy cream
4.5-ounce can diced green chiles, drained

GARNISHES
avocado
cilantro
cotija cheese, crumbled

STEPS

  • Heat the olive oil in a large pot over medium high heat and add the ground chicken breaking it apart as it cooks.
  • Season the meat with cumin, oregano, cayenne pepper, salt and pepper and continue cooking until it is almost cooked through.
  • Add the butter, bell pepper, onion, garlic, and jalapeño to the pot.
  • Sauté until all the veggies are cooked through and tender, about 5–10 minutes.
  • Add the broth to the pot and bring to a simmer.
  • Simmer for 10 minutes and then add the cream cheese, heavy cream, and green chiles.
  • Continue simmering for another 15 minutes stirring every once in a while, making sure that the cream cheese melts and is nicely integrated.
  • Garnish with avocado, cilantro, and crumbled cotija cheese.
Dinners, Soups

Recipe—Creamy White Chicken Chili

Chili is one of my favorite comfort foods and I love that this is a fun twist on the classic bean based dish, and the fact that it is super easy is a huge plus too. I took several different recipes I found online and mixed them all together and came up with this one for creamy white chicken chili. I think it turned out pretty darn fabulous! I used green chilies keeping it really mild so that everyone in the family would eat it but you can substitute jalapeños to give it a good kick. The mild heat is really balanced out nicely with the creaminess of the cheese and the sweetness of the corn. I served it up with some cut up tortillas on the side but a quesadilla would be great too. If you have any chili cook offs coming up give this recipe a shot. You may just get some extra points for thinking outside the box.

Note: To simplify this recipe and shave off some time, pick up a rotisserie chicken at the store and skip the first four steps. You can chop it up while the veggies are cooking.

INGREDIENTS
1 lb boneless skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
1/2 tsp chili powder
1/2 tsp dried oregano
2-4 oz cans diced green chilies (use jalapeños if you like it hot)
15.5 oz can cannellini beans
1 1/2 c chicken broth
8.5 oz can corn
8 oz cream cheese, cut into a few pieces
1/4 c fresh cilantro, chopped

STEPS

  • Cut the chicken into bite size pieces and season with salt and pepper.
  • Melt the butter over medium heat in a large pot or saucepan.
  • Add the chicken and cook through stirring occasionally.
  • Transfer the chicken to a plate and cover with foil.
  • Heat the oil in the same pot and add the onion, bell pepper, garlic, chili powder, and oregano.
  • Season the veggies with salt and pepper and cook for 5 minutes stirring ever minute or so.
  • Add the green chilies and cook for another 3 minutes.
  • Add the can of beans and all the juices, the broth, corn, and cooked chicken.
  • Simmer for 25 minutes.
  • Reduce heat to medium-low and add in the cream cheese.
  • Stir the chili until the cream cheese is completely melted and smooth.
  • Allow the chili to simmer on low for 5 minutes.
  • Remove the pot from the stove and stir in the cilantro.
  • Taste and add more salt and pepper if needed.
Dinners

Recipe—Garlic Shrimp and White Beans

A couple of weeks back I had the opportunity to be a guest blogger over at Rantings of an Amateur Chef. I shared this simple recipe for Garlic Shrimp and White Beans. In case you missed it here it is. 

I absolutely love it when I can find a recipe that is not only fabulous but also incredibly quick and easy. Being a working mom those are mandatory criteria for a recipe to make it into our weeknight dinner rotation. This recipe for garlic shrimp and white beans is very simple and yet super flavorful and it only uses one pot making clean up a breeze. Score! I just put the pan right on the kitchen table and let everyone serve it up family style. This rustic recipe goes great with some crusty bread to sop up all the rich tomato sauce and a green salad to balance out the meal. Yum!

Note: If you don’t have a large ovenproof skillet just complete the first 9 steps in a regular skillet and transfer the bean and tomato mixture to an oven safe baking dish and then top with shrimp and finish off under the broiler.

INGREDIENTS
6 tbsp olive oil, divided
4 tsp garlic, minced and divided
1 tsp chili powder
1/4 tsp crushed red pepper (more if you like is spicy)
1 bay leaf
15 oz can petite-diced tomatoes, drained
salt and pepper
2 tbsp tomato paste
2-15 oz cans white cannellini beans, rinsed and drained
1 c chicken broth
1 lb large shrimp, peeled and deveined
1 tsp paprika
2–3 tbsp flat leaf parsley, chopped

STEPS

  • Preheat broiler.
  • Heat 2 teaspoons olive oil in a large ovenproof skillet over medium-high heat.
  • Add 2 teaspoons of the garlic, chili powder, crushed red pepper, and bay leaf.
  • Cook stirring constantly for 1–2 minutes making sure not to burn the garlic.
  • Add the tomatoes and season with salt and pepper.
  • Using the backside of the spoon smash up any large chunks of tomatoes and cook until broken down, about 5 minutes.
  • Add the tomato paste and cook stirring constantly until the tomato mixture is a deep red and begins to caramelize, about 5 minutes.
  • Stir in the beans and broth and bring to a steady simmer.
  • Cook down until the liquid has reduced and thickened.
  • In a large bowl combine the shrimp, 2 tablespoons of olive oil, remaining 2 teaspoons of garlic, paprika, and salt and pepper tossing to coat.
  • Lay the shrimp over the beans making sure they do not overlap.
  • Place the entire oven safe skillet in the oven under the broiler.
  • Broil until the shrimp are cooked through, about 4–5 minutes.
  • Carefully remove skillet from broiler.
  • Drizzle with dish with the remaining 2 tbsp of olive oil and garnish with the chopped parsley.
  • Enjoy!