Description
This Tasty Keto White Chicken Chili is a creamy, flavorful, and low-carb twist on traditional chili. Made with tender shredded chicken, green chiles, cheese, and aromatic spices, it’s a comforting dish perfect for a cozy meal. With a rich blend of cream cheese, heavy cream, and Mexican cheese, this chili delivers a satisfying creamy texture while keeping it keto-friendly and delicious.
Ingredients
Scale
Chili Base
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 4 cups shredded chicken
- 4 cups reduced-sodium chicken broth
- 4 oz green chiles, drained
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Dairy & Cheese
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add Chicken: Add the shredded chicken to the pot and stir well to combine with the aromatics.
- Add Broth and Spices: Pour in the reduced-sodium chicken broth, then add the drained green chiles, dried oregano, cumin, sea salt, black pepper, and cayenne pepper. Stir to mix all the ingredients thoroughly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 20-25 minutes to allow the flavors to meld and the chicken to become tender.
- Shred Chicken: Remove the chicken from the pot, shred it finely with forks or chop it, then return it to the pot.
- Add Dairy & Cheese: Stir in the softened cream cheese, heavy cream, and Mexican blend cheese until the cheeses melt and the chili becomes creamy and smooth. Keep the pot on low heat to avoid burning, stirring occasionally.
- Serve: Serve the chili hot. Optionally, garnish with fresh cilantro or your choice of keto-friendly toppings such as avocado slices or sour cream.
Notes
- For a spicier chili, increase the cayenne pepper or add jalapeño.
- Use cooked shredded chicken from a rotisserie or poached breasts for convenience.
- This chili stores well in the fridge for up to 4 days and can be frozen in portions.
- For a thicker chili, simmer uncovered for an additional 10 minutes before adding cheese.
- To keep it keto, avoid adding beans which are not keto-friendly.
