Introduction

This tasty keto white chicken chili is a creamy, flavorful twist on a classic comfort dish. Packed with tender shredded chicken, warm spices, and rich cheeses, it’s perfect for a cozy meal that fits a low-carb lifestyle.

Tasty Keto White Chicken Chili Recipe - Recipe Image

Ingredients

1/2 cup heavy cream (makes it extra creamy and rich)
1 cup Mexican blend cheese (I use Kraft for consistent melting)
1 tbsp olive oil (or any neutral oil like avocado)
1/2 tsp sea salt
4 garlic cloves (freshly minced)
1/4 tsp cayenne pepper
4 cups shredded chicken (rotisserie or cooked)
1 tsp dried oregano
1 tsp cumin (freshly ground preferred)
1 small yellow onion (diced into 1/4-inch pieces)
4 cups reduced-sodium chicken broth
1/2 tsp black pepper
4 oz green chiles (canned or fresh, drained)
8 oz cream cheese (softened to room temperature)

Instructions

Step 1: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having everything prepped will make cooking smooth and prevent overcooking the aromatics.
Step 2: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook another 1-2 minutes until fragrant.
Step 3: Pour in the chicken broth and bring to a boil. Reduce heat to a gentle simmer. Add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well and simmer for 40 minutes to develop the flavors.
Step 4: Reduce heat to low. Cut the softened cream cheese into small chunks and stir into the broth until melted and smooth. Add the heavy cream and Mexican blend cheese, stirring constantly until fully melted and creamy. Keep the heat low to prevent curdling.
Step 5: Stir in the shredded chicken and simmer for 5 minutes to warm through and absorb the flavors. Taste and adjust seasonings if needed. Serve hot and enjoy!

Tips & Variations

Use rotisserie chicken for a quick and convenient option without sacrificing flavor.
For more heat, increase the cayenne pepper or add a pinch of chili powder.
Substitute cream cheese with mascarpone for an even richer texture.
Serve with sliced avocado, fresh cilantro, or a squeeze of lime for added freshness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of cooked chicken?

Yes, canned chicken can be used in a pinch, but shredded cooked or rotisserie chicken will provide better texture and flavor.

Is this recipe suitable for dairy-free diets?

This chili relies heavily on dairy for its creamy texture, so it is not suitable for dairy-free diets without substitutions. You could try replacing cheeses and cream with dairy-free alternatives, but the texture and flavor will differ.

Tasty Keto White Chicken Chili Recipe

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★★★★★

4.6 from 123 reviews

This Tasty Keto White Chicken Chili is a creamy, flavorful, and hearty dish perfect for those following a ketogenic lifestyle. Made with shredded chicken, a rich blend of cheeses, and aromatic spices, this chili balances creaminess with a subtle kick of heat and savory depth, providing a satisfying low-carb meal option.

Author: Stella
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Cheese and Dairy

1/2 cup heavy cream (makes it extra creamy and rich)
1 cup Mexican blend cheese (I use Kraft for consistent melting)
8 oz cream cheese (softened to room temperature)

Proteins

4 cups shredded chicken (rotisserie or cooked)

Vegetables and Aromatics

1 small yellow onion (diced into 1/4-inch pieces)
4 garlic cloves (freshly minced)
4 oz green chiles (canned or fresh, drained)

Liquids

4 cups reduced-sodium chicken broth

Spices and Oils

1 tbsp olive oil (or any neutral oil like avocado)
1/2 tsp sea salt
1/4 tsp cayenne pepper
1 tsp dried oregano
1 tsp cumin (freshly ground preferred)
1/2 tsp black pepper

Instructions

Prep Aromatics: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having everything prepped and ready will make the cooking process smooth and prevent overcooking of aromatics, particularly garlic, which can burn quickly once heated.
Sauté Onions and Garlic: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. This slow sauté develops a sweet, rich base for the chili.
Add Broth and Spices: Pour in the chicken broth and bring it to a boil, then reduce heat to a gentle simmer. Add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well to combine and let simmer for 40 minutes to allow flavors to meld and deepen.
Melt Cream Cheese and Add Cream and Cheese Blend: Reduce heat to low. Cut the softened cream cheese into small chunks for quicker melting and stir into the simmering broth until smooth. Add the heavy cream and Mexican blend cheese, stirring constantly until fully melted and creamy. Keep heat low to prevent curdling.
Incorporate Chicken and Final Simmer: Stir in the shredded chicken and simmer for 5 minutes to warm through and infuse the chicken with the chili’s flavors. Taste and adjust seasonings as needed for a well-balanced creamy chili.
Serve: Serve the chili hot and enjoy a comforting, rich keto-friendly meal.

Notes

Use rotisserie chicken for convenience, or cook and shred your own chicken breasts or thighs.
Adjust cayenne pepper for preferred spice level, adding more for extra heat or less for a milder chili.
Ensure cream cheese is softened to room temperature to facilitate smooth melting without lumps.
This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
For a thicker chili, simmer uncovered to reduce liquid before adding cheeses.

Keywords: keto chicken chili, white chicken chili, low carb chili, creamy chili, low carb dinner, keto comfort food