Keto White Chicken Chili
A deliciously creamy and comforting keto white chicken chili that is perfect for busy weeknights, low-carb diets, or crowd-pleasing dinners.
Ingredients
Fat & Aromatics
- 1 tbsp olive oil for sautéing
- 1 small yellow onion (diced) for flavor
- 4 cloves garlic (minced) for flavor
Liquids & Cream
- 4 cups reduced-sodium chicken broth
- 1/2 cup heavy cream for body without sugar
Heat & Green
- 1 4-oz can diced green chiles (drained) choose mild or hot based on preference
Spices
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional) for heat if desired
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Cheesy Goodness
- 8 oz cream cheese room temp for better melting
- 1 cup shredded Mexican blend cheese use full-fat for best texture
Protein
- 4 cups shredded chicken rotisserie chicken is a shortcut
Instructions
Preparation
- Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic and cook for 1-2 more minutes until fragrant.
Building the Broth
- Pour in 4 cups reduced-sodium chicken broth and 1/2 cup heavy cream. Stir in the drained 4-oz can diced green chiles, 1 tsp cumin, 1 tsp dried oregano, and optional 1/4 tsp cayenne.
- Season with 1/2 tsp sea salt and 1/2 tsp black pepper. Bring to a gentle boil, then lower to a simmer.
Simmering
- Let it simmer uncovered for about 40 minutes.
- If the chili seems too thin, simmer uncovered for a few extra minutes to reduce.
Making it Creamy
- Reduce heat to low and add the 8 oz cream cheese. Stir until fully incorporated and silky.
- Add 1 cup shredded Mexican blend cheese and stir until melted.
Finishing Touch
- Stir in 4 cups shredded cooked chicken and warm through for 3-5 minutes.
- Taste and adjust salt or pepper as needed. Serve hot with extra cheese or chopped cilantro.
Notes
Shred the chicken while the onions cook for better timing. Store in the fridge up to 4 days or freeze for up to 3 months. Reheat gently.