Keto Shredded Chicken – Mexican White Chilli

Keto White ChilliOur Keto Shredded Chicken recipe with Mexican white chili is made super easy in your pressure cooker. The tender, mildly spiced chicken makes a winning meal.

Keto Shredded Chicken White Chili is a great base for taco bowls and enchilada bakes, or just with a side of Mexican Cauliflower Rice – my favorite way to eat it.

This shredded chicken white chili recipe makes 4 serves. 1 serve is approximately 1/2 cup.

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Store in the fridge for up to one week or portion into containers and freeze for up to 3 months.

Ingredients for Making Keto Shredded Recipe:

  • 2 tablespoons of Olive Oil
  • 1 medium Onion, diced
  • 2 Green Chillies, finely chopped
  • 3 cloves of Garlic, finely chopped
  • 1 tablespoon of Cumin, ground
  • 1 tablespoon of Coriander, ground
  • 1 teaspoon of Salt
  • 2 pounds of Chicken Thigh (skinless)
  • 1 ½ cups of Chicken Stock
  • 1 cup of Sour Cream

How To Make Keto Shredded Chicken

  1. Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.
  2. Saute until the onion has softened then add the cumin, coriander and salt.
  3. Add the whole chicken thigh and mix to coat with the spices, then add the stock.
  4. Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.
  5. When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.
  6. Use 2 forks or bear claws to shred the chicken.
  7. Add the sour cream to the shredded chicken and stir through.
  8. Serve immediately.
Keto White Chilli

Keto Shredded Chicken - Mexican White Chilli

Our Keto Shredded Chicken with Mexican White Chili is made super easy in your pressure cooker. The tender, mildly spiced chicken makes a winning meal.
5 from 5 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4 serves
Calories: 502kcal
Author: Gerri

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 green chili finely chopped
  • 3 cloves garlic finely chopped
  • 1 tablespoon cumin ground
  • 1 tablespoon coriander ground
  • 1 teaspoon salt
  • 2 pounds skinless chicken thigh
  • 1 1/2 cups chicken stock
  • 1 cup sour cream

Instructions

  • Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.
  • Saute until the onion has softened then add the cumin, coriander and salt.
  • Add the whole chicken breast and mix to coat with the spices, then add the stock.
  • Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.
  • When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.
  • Use 2 forks or bear paws to shred the chicken.
  • Add the sour cream to the shredded chicken and stir through.
  • Serve immediately.

Nutrition

Serving: 250g | Calories: 502kcal | Carbohydrates: 10g | Protein: 47g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 248mg | Sodium: 1038mg | Potassium: 829mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9.2% | Vitamin C: 10.7% | Calcium: 11.7% | Iron: 18.7%

To make a larger batch of Keto Shredded Chicken with Mexican White Chili adjust the serving amounts above.

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Low Carb Mexican Shredded Chicken - Keto White Chili

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