Keto White Chicken Chili

Keto White Chicken Chili Recipe

When the weather turns cool, there’s nothing quite like a comforting bowl of chili. This Keto White Chicken Chili offers a creamy, flavorful, and low-carb twist on the traditional recipe. Packed with shredded chicken, warming spices, and a luscious cream cheese base, this dish is perfect for anyone following a keto diet—or anyone who simply loves a rich and satisfying meal. Let’s get started on this hearty and delicious recipe!

Ingredients

• 1 tbsp Olive oil
• 1 small Yellow onion, diced
• 2 cloves Garlic, minced
• 3 1/2 cups Chicken broth, reduced sodium
• 1/2 cup Heavy cream
• 1/2 cup Green chiles, diced
• 1 tsp Cumin
• 1 tsp Dried oregano
• 1/4 tsp Cayenne pepper (optional)
• 1/2 tsp Sea salt
• 1/2 tsp Black pepper
• 8 oz Cream cheese
• 1 cup Mexican blend cheese, shredded
• 2 1/2 cups Shredded chicken

Directions

1. Sauté the Aromatics:
   • Begin by heating the olive oil in a Dutch oven over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, or until the onion is softened and translucent.
   • Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. The garlic should release its aroma without browning.
2. Build the Base:
   • Pour in the chicken broth, followed by the heavy cream and diced green chiles. Stir the mixture to combine.
   • Next, add the cumin, dried oregano, cayenne pepper (if you like a bit of heat), sea salt, and black pepper. Stir the spices into the liquid base.
   • Bring the mixture to a boil, then reduce the heat to medium and let it simmer for about 40 minutes. This allows the flavors to meld together and the soup to thicken slightly.
3. Add the Creaminess:
   • Lower the heat to low and stir in the cream cheese. Continue stirring until the cream cheese has fully melted and incorporated into the chili, creating a smooth and creamy consistency.
   • Add the shredded Mexican blend cheese and stir until it also melts into the chili, enhancing the creamy texture.
4. Incorporate the Chicken:
   • Finally, add the shredded chicken to the pot. Stir well to combine all the ingredients.
   • Let the chili simmer for an additional 5 minutes, allowing the chicken to heat through and the chili to reach its final thick and creamy consistency.

Additional Information

• Prep Time: 10 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Calories: 450 kcal per serving
• Servings: 6 servings

Tips for Perfect Keto White Chicken Chili

• Shredded Chicken: For convenience, you can use rotisserie chicken, or if you prefer, cook and shred your own chicken breasts or thighs.
• Cheese: Feel free to experiment with different cheese blends. Monterey Jack or even a spicy Pepper Jack would work wonderfully.
• Spice Level: Adjust the amount of cayenne pepper based on your heat preference. If you’re serving guests with different spice tolerances, you can also offer hot sauce on the side.

This Keto White Chicken Chili is not only comforting and delicious but also incredibly satisfying. With its rich, creamy base and a kick of spice, it’s sure to become a favorite in your keto recipe rotation. Serve it up with a side of keto-friendly cornbread or simply enjoy it on its own for a warming and hearty meal. Enjoy!

Keto White Chicken Chili

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• Author: Dulcia
• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

This Keto White Chicken Chili is the perfect blend of rich, creamy textures and bold, savory flavors, making it a go-to comfort food for those on a low-carb diet. The combination of tender shredded chicken, smooth cream cheese, and a medley of spices creates a dish that’s both satisfying and deeply flavorful.

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Ingredients

Scale 1x2x3x

1 tbsp Olive oil
1 small Yellow onion, diced
2 cloves Garlic, minced
3 1/2 cups Chicken broth, reduced sodium
1/2 cup Heavy cream
1/2 cup Green chiles, diced
1 tsp Cumin
1 tsp Dried oregano
1/4 tsp Cayenne pepper (optional)
1/2 tsp Sea salt
1/2 tsp Black pepper
8 oz Cream cheese
1 cup Mexican blend cheese, shredded
2 1/2 cups Shredded chicken

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Instructions

Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour in the chicken broth, heavy cream, and diced green chiles. Stir in the cumin, oregano, cayenne pepper (if using), sea salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for about 40 minutes, allowing the soup to reduce and thicken slightly.
Lower the heat to low. Stir in the cream cheese and shredded Mexican blend cheese, mixing until both cheeses have fully melted and the chili is smooth and creamy.
Add the shredded chicken to the pot and simmer for an additional 5 minutes, until the chili is thick and creamy.

• Prep Time: 10 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 450