Description
This Tasty Keto White Chicken Chili is a creamy, flavorful, and low-carb twist on traditional chili. Made with shredded chicken, green chiles, cream cheese, and a blend of spices, this hearty chili is perfect for those following a ketogenic diet or anyone craving a warm, comforting meal without the carbs.
Ingredients
Chili Base
- 1 tbsp olive oil (or any neutral oil like avocado)
- 1 small yellow onion (diced into 1/4-inch pieces)
- 4 garlic cloves (freshly minced)
- 1 tsp dried oregano
- 1 tsp cumin (freshly ground preferred)
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
Chicken and Liquids
- 4 cups shredded chicken (rotisserie or cooked)
- 4 cups reduced-sodium chicken broth
- 4 oz green chiles (canned or fresh, drained)
Dairy and Cheese
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup heavy cream (makes it extra creamy and rich)
- 1 cup Mexican blend cheese (I use Kraft for consistent melting)
Instructions
- Prepare the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Spices: Sprinkle in the dried oregano, cumin, black pepper, sea salt, and cayenne pepper. Stir to combine and toast the spices briefly for about 1 minute to enhance their flavors.
- Incorporate Chicken and Broth: Add the shredded chicken, green chiles, and reduced-sodium chicken broth to the pot. Stir everything together and bring the mixture to a simmer over medium heat.
- Mix in Cream Cheese: Lower the heat and add the softened cream cheese in chunks. Stir constantly until the cream cheese is fully melted and incorporated, making the chili thick and creamy.
- Add Heavy Cream and Cheese: Pour in the heavy cream and stir well. Then add the Mexican blend cheese, stirring until melted and the chili is rich and smooth.
- Simmer and Adjust: Let the chili simmer gently for 15-20 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed.
- Serve: Once the chili is thick, creamy, and hot, serve immediately. This chili pairs well with low-carb toppings like avocado slices, sour cream, or fresh cilantro.
Notes
- Using rotisserie chicken is a time-saving shortcut and adds great flavor.
- Softening the cream cheese before adding ensures smooth incorporation without lumps.
- Adjust cayenne pepper to control the heat level in the chili.
- This recipe is ideal for a keto diet due to low carbs and high fat content.
- Leftover chili can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
