Tasty Keto White Chicken Chili Recipe
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.
- 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
