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 tender shredded chicken, a blend of savory spices, green chiles, and a rich combination of cream cheese, heavy cream, and Mexican blend cheese, this chili delivers comforting warmth and delicious depth of flavor. Perfect for those following a keto lifestyle or anyone looking for a hearty, satisfying meal without the carbs.
- 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
Cheese and 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 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)
Broth and Oils
- 4 cups reduced-sodium chicken broth
- 1 tbsp olive oil (or any neutral oil like avocado)
Spices and Seasonings
- 1 tbsp dried oregano
- 1 tsp cumin (freshly ground preferred)
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Prepare Aromatics: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having everything prepped beforehand ensures smooth cooking and prevents burning of the garlic.
- Sauté Onion 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 process builds a sweet, rich flavor base for the chili.
- Add Broth and Spices: Pour in the reduced-sodium chicken broth and bring it to a boil. Reduce the heat to a gentle simmer, then add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir to combine all ingredients evenly. Let it simmer uncovered for 40 minutes to deepen the flavors.
- Melt Cream Cheese and Add Dairy: Lower the heat to low. Cut the softened cream cheese into small chunks and stir them into the simmering broth until completely melted and smooth. Then add the heavy cream and Mexican blend cheese, stirring constantly over low heat until fully melted and homogeneous. This ensures a creamy texture without curdling.
- Incorporate Chicken and Final Simmer: Stir in the shredded chicken and simmer for another 5 minutes to heat through and allow the chicken to absorb the chili flavors. Taste and adjust seasonings as needed.
- Serve: Serve the chili hot and enjoy the rich, creamy, and spicy flavors perfect for a keto-friendly meal.
Notes
- Use freshly ground cumin for the best flavor impact.
- Ensure cream cheese is softened to room temperature to help it melt smoothly without lumps.
- You can substitute rotisserie chicken with any cooked chicken to save time.
- Adjust cayenne pepper amount to control the heat level.
- Keep heat low when melting cheese to prevent curdling and separation.
Keywords: Keto white chicken chili, creamy chicken chili, low-carb chili, keto soup, white chili recipe, easy chicken chili
