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.
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
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