Tasty Keto White Chicken Chili Recipe
This Tasty Keto White Chicken Chili is a creamy, flavorful, and low-carb twist on traditional chili. Made with shredded chicken, cream cheese, heavy cream, and a blend of spices simmered to perfection, this hearty dish is perfect for those following a keto or low-carb lifestyle. The slow simmer melding the spices creates a rich and complex broth, while the melted cheeses add a luscious texture. Ready in just over an hour, this chili is an easy and comforting meal packed with protein and satisfying creaminess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Chili Base
- 1 small yellow onion, diced into 1/4-inch pieces
- 4 garlic cloves, freshly minced
- 1 tbsp olive oil (or any neutral oil like avocado)
- 4 cups reduced-sodium chicken broth
- 4 oz green chiles, canned or fresh, drained
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp cumin, freshly ground preferred
Chicken and Dairy
- 4 cups shredded chicken (rotisserie or cooked)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese (such as Kraft)
Instructions
- Prepare Aromatics: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having all ingredients prepped beforehand ensures smooth cooking and prevents burning, especially of the garlic which cooks quickly.
- Sauté Onion and Garlic: Heat 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 1-2 minutes until fragrant, creating a sweet, rich base for the chili.
- Add Broth and Spices: Pour in the chicken broth and bring to a boil, then reduce heat to a gentle simmer. Stir in green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Simmer uncovered for 40 minutes to develop deep, complex flavors.
- Melt Cream Cheese and Add Creams: Reduce heat to low. Cut the softened cream cheese into small chunks and stir into the simmering broth until fully melted and smooth. Then add the heavy cream and Mexican blend cheese gradually, stirring constantly until fully melted to ensure a creamy, homogeneous mixture without curdling.
- Add Shredded Chicken and Warm Through: Stir in the shredded chicken and let it simmer for an additional 5 minutes so the chicken warms and absorbs the flavors. Taste and adjust seasoning as needed.
- Serve: Serve hot and enjoy the creamy, comforting keto white chicken chili.
Notes
- Use rotisserie chicken for convenience or cook your own chicken as preferred.
- For a spicier chili, increase the cayenne pepper or add diced jalapeños.
- Ensure cream cheese is softened to room temperature for easier melting and smoother texture.
- Stir frequently during cheese melting to prevent curdling or clumping.
- This recipe is perfect for meal prep and tastes even better the next day.
Keywords: keto white chicken chili, creamy chicken chili, low-carb chili, stovetop chicken chili, keto dinner, creamy white chili
