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Keto White Chicken Chili Recipe

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3.8 from 89 reviews

This Keto White Chicken Chili is a creamy, comforting dish packed with tender shredded chicken, warm spices, and a blend of cheeses. Perfect for a low-carb, satisfying meal, it simmers slowly to develop rich flavors and a creamy texture without the carbs of traditional chili recipes.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Base Ingredients

  • 1 tbsp Olive oil
  • 1 small Yellow onion (diced)
  • 4 cloves Garlic (minced)
  • 4 cups Chicken broth, reduced sodium
  • 1/2 cup Heavy cream
  • 1 4-oz can Green chiles (diced; drained)

Spices and Seasonings

  • 1 tsp Cumin
  • 1 tsp Dried oregano
  • 1/4 tsp Cayenne pepper (optional)
  • 1/2 tsp Sea salt (to taste)
  • 1/2 tsp Black pepper (to taste)

Dairy and Protein

  • 8 oz Cream cheese (at room temperature, cut into small pieces)
  • 1 cup Mexican blend cheese (shredded)
  • 4 cups Shredded chicken

Instructions

  1. Sauté Onion: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until the onion becomes soft and translucent.
  2. Add Garlic: Incorporate the minced garlic into the pot and sauté for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
  3. Simmer Soup Base: Pour in the chicken broth, heavy cream, and diced green chiles. Add cumin, dried oregano, cayenne pepper (if using), sea salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium and allow it to simmer uncovered for about 40 minutes, enabling the soup to reduce and thicken slightly.
  4. Melt Cream Cheese and Cheese Blend: Lower the heat to low. Stir the cream cheese pieces and shredded Mexican blend cheese into the pot. Stir continuously until all the cheese is melted and the chili becomes smooth and creamy.
  5. Add Shredded Chicken: Mix the shredded chicken into the chili and let it simmer on low heat for about 5 minutes so the flavors meld and the chili thickens further. Taste and adjust the seasoning with additional salt and pepper if needed before serving.

Notes

  • For added spice, increase the cayenne pepper or add a pinch of chili powder.
  • Use freshly shredded chicken for best texture; rotisserie chicken works well.
  • Make sure cream cheese is at room temperature to ensure smooth melting without lumps.
  • This chili can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat over low heat with a splash of chicken broth or water to maintain creamy consistency.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://ellarecipe.com/keto-white-chicken-chili-recipe/