Keto White Chicken Chili
A creamy, comforting keto white chicken chili with cream cheese and green chiles. Ready in just 1 hour with only 5.7g net carbs per serving.
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 4 cups chicken broth reduced-sodium recommended
- 1/2 cup heavy cream
- 1 can green chiles 4 oz, diced and drained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper optional
- 1/2 tsp sea salt to taste
- 1/2 tsp black pepper freshly ground preferred
- 8 oz cream cheese room temperature, cut into cubes
- 1 cup Mexican blend cheese shredded
- 4 cups shredded chicken pre-cooked or rotisserie
Optional Toppings
- diced avocado
- sour cream
- fresh cilantro
- lime wedges
- shredded cheese
- sliced jalapeños
- crushed pork rinds
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering. Add diced onion and cook for 5-7 minutes until soft and translucent.
- Add minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning, until fragrant.
- Pour in chicken broth and heavy cream. Add drained green chiles, cumin, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
- Increase heat and bring to a full boil. Once boiling, reduce heat to medium and maintain a gentle simmer.
- Simmer uncovered for 40 minutes, stirring occasionally, until liquid reduces and thickens.
- Reduce heat to low. Add cream cheese cubes and shredded Mexican cheese. Stir continuously for several minutes until completely melted and creamy.
- Add shredded chicken one cup at a time, stirring after each addition. Adjust amount based on desired thickness.
- Let simmer for 5 minutes to heat chicken through and allow flavors to meld. Taste and adjust seasoning as needed.
- Serve hot with desired toppings such as avocado, sour cream, cilantro, lime wedges, extra cheese, jalapeños, or crushed pork rinds.
Notes
Make-Ahead: Double the batch and freeze portions for easy meal prep. Store in airtight containers for up to 3 months.
Slow Cooker Method: Add all ingredients except cheeses and chicken to slow cooker. Cook on low for 4 hours or high for 2 hours. Stir in cheeses and chicken, cook until melted.
Cooking Raw Chicken: Add 2 lbs raw chicken breasts or thighs when adding broth. Simmer 20 minutes, remove, shred, and return to pot.
Dairy-Free Option: Substitute heavy cream with full-fat coconut cream and use dairy-free cream cheese and shredded cheese alternatives.
Thickening Tip: If too thin, continue simmering or add a xanthan gum slurry. If too thick, add splash of broth or cream.
Storage: Refrigerate in airtight container for 3-4 days. Reheat gently on stovetop over medium-low heat, adding liquid if needed.