Tasty Keto White Chicken Chili Recipe
This delicious and creamy keto white chicken chili combines tender shredded chicken with a rich blend of cheeses, green chiles, and aromatic spices, simmered to perfection for a hearty low-carb meal. The addition of cream cheese and heavy cream creates a luscious texture, making it a comforting and satisfying dish perfect for keto and low-carb lifestyles.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Cheeses & Dairy
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese (Kraft recommended)
- 8 oz cream cheese (softened to room temperature)
Proteins
- 4 cups shredded chicken (rotisserie or cooked)
Vegetables & 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 & Oils
- 4 cups reduced-sodium chicken broth
- 1 tbsp olive oil (or any neutral oil like avocado)
Spices & Seasonings
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp cumin (freshly ground preferred)
- 1/4 tsp cayenne pepper
Instructions
- Prepare 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, especially the garlic which can burn quickly once heated.
- Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant. This slow sauté builds a sweet, rich base for the chili and avoids harsh raw flavors.
- Add Broth and Spices: Pour in 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 until evenly combined.
- Simmer to Develop Flavor: Let the chili simmer for 40 minutes to allow the spices and ingredients to meld and deepen the broth’s flavor, creating a complex and rich base.
- Incorporate Cream Cheese and Cheeses: Reduce heat to low. Cut softened cream cheese into small chunks and stir into simmering broth until melted and smooth. Then add heavy cream and Mexican blend cheese gradually, stirring constantly until fully melted and creamy without clumping or curdling.
- Add Chicken and Warm Through: Stir in shredded chicken and simmer for 5 minutes to warm through and let the chicken absorb the full flavor of the chili. Adjust seasoning to taste before serving.
Notes
- Use rotisserie chicken for convenience and added flavor, but any cooked shredded chicken will work.
- Freshly ground cumin and freshly minced garlic add extra depth to the flavor.
- Adding cheeses gradually prevents clumping and ensures a smooth, creamy texture.
- Cook on a low simmer once dairy is added to avoid breaking or curdling.
- Use reduced-sodium chicken broth to better control salt levels.
Keywords: keto chicken chili, low carb chili, creamy chicken chili, white chicken chili, keto recipes, low carb dinner, keto comfort food
Find it online: https://kitchenbyrita.com/tasty-keto-white-chicken-chili-recipe/
