Green Chile stew is a staple in New Mexico when the colder months are here, but it’s usually very heavy in carbs with potatoes included in the recipe, so I made something a little more low carb friendly. It was flavorful, creamy, warmed us up and was kid approved! Garnish with shredded cheddar cheese and pair with your favorite low carb tortilla, and it’s an awesome meal!
4 pounds boneless, skinless chicken breasts (I used frozen chicken breasts straight from the freezer and used my Ninja Foodi pressure cooker)
4 cups low sodium chicken stock (I used great value brand, which had low calories and sodium)
4oz heavy cream
4oz roasted New Mexico green chile (I used hot)
1/2-3/4 teaspoon xantham gum (I used Bob’s Red Mill brand)
Sea salt to taste
Fresh ground pepper to taste
Granulated garlic powder to taste
Onion powder to taste
Optional: shredded cheddar cheese, low carb tortillas (Ole High fiber, low carb ones only have 5 net carbs per tortilla. I find them at Kroger, but you can check them out on amazon with the link above.)
- Add chicken breasts, chicken broth, salt, pepper, garlic powder and onion powder to pressure cooker.
- Bring to pressure and cook on high for 45 minutes. This will be significantly less if your chicken isn’t frozen. Also if you don’t have a pressure cooker, cook on stove, covered, in pan or Dutch oven and simmer chicken until easily shredded.
- Quick release the pressure, remove the lid and use tongs to shred the chicken.
- Transfer chicken and broth to Dutch oven and turn heat to medium until simmering.
- Sprinkle the xantham gum and stir to mix. I would start by using 1/4 teaspoon at a time. 1/2 teaspoons plus 1/8 teaspoon seemed to be a good amount.
- Add heavy cream and green chile.
- Taste and add more salt and pepper if necessary.
- Ladle into bowl and top with shredded cheddar cheese and serve with your favorite low carb tortilla.