Tasty Keto White Chicken Chili Recipe

Introduction

This Tasty Keto White Chicken Chili is a creamy, flavorful twist on traditional chili that’s perfect for low-carb diets. Packed with tender shredded chicken, melty cheese, and a blend of warming spices, it’s a comforting meal that’s easy to make and sure to satisfy.

Ingredients

• 1/2 cup heavy cream (makes it extra creamy and rich)
• 1 cup Mexican blend cheese (I use Kraft for consistent melting)
• 1 tbsp olive oil (or any neutral oil like avocado)
• 1/2 tsp sea salt
• 4 garlic cloves (freshly minced)
• 1/4 tsp cayenne pepper
• 4 cups shredded chicken (rotisserie or cooked)
• 1 tsp dried oregano
• 1 tsp cumin (freshly ground preferred)
• 1 small yellow onion (diced into 1/4-inch pieces)
• 4 cups reduced-sodium chicken broth
• 1/2 tsp black pepper
• 4 oz green chiles (canned or fresh, drained)
• 8 oz cream cheese (softened to room temperature)

Instructions

1. Step 1: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Prepare all ingredients before cooking to ensure even cooking and prevent burning, especially the garlic.
2. Step 2: 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.
3. Step 3: Pour in the chicken broth and bring to a boil. Reduce heat to a gentle simmer. Add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well to combine.
4. Step 4: Simmer the chili for 40 minutes to allow the flavors to meld and deepen.
5. Step 5: Reduce heat to low. Cut the softened cream cheese into small chunks and stir into the simmering broth until melted and smooth.
6. Step 6: Add the heavy cream and Mexican blend cheese, stirring constantly until fully melted and creamy. Keep the heat low to prevent curdling.
7. Step 7: Stir in the shredded chicken and simmer for 5 minutes to warm through and let the flavors combine. Adjust seasoning as needed, then serve hot.

Tips & Variations

• For extra heat, increase cayenne pepper or add a pinch of chipotle powder.
• Use rotisserie chicken for convenience or cook your own chicken breast or thighs for a homemade touch.
• Swap heavy cream for coconut cream for a dairy-free version, though the flavor and texture will change slightly.
• Garnish with fresh cilantro, lime wedges, or avocado slices to brighten up the dish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the dairy from separating. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can start by sautéing the onions and garlic on the stove, then transfer everything except the cream cheeses and dairy to the slow cooker. Cook on low for 4-6 hours. Add cream cheese, heavy cream, and shredded cheese in the last 30 minutes and stir until melted.

Is this chili suitable for a keto diet?

Absolutely. This recipe is designed to be low-carb and keto-friendly, with ingredients like heavy cream, cheese, and chicken providing fats and protein while keeping carbs minimal.

Tasty Keto White Chicken Chili Recipe

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4.7 from 105 reviews

This Tasty Keto White Chicken Chili is a creamy, flavorful, low-carb soup featuring shredded chicken, green chiles, and a rich blend of cheeses and spices. Perfect for those following a keto lifestyle, it combines tender chicken with a savory broth infused with cumin, oregano, and a hint of cayenne, all enriched with cream cheese, heavy cream, and Mexican blend cheese for a velvety texture and deep, comforting taste.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Cheese and Cream

• 1/2 cup heavy cream
• 1 cup Mexican blend cheese
• 8 oz cream cheese (softened to room temperature)

Protein and Vegetables

• 4 cups shredded chicken (rotisserie or cooked)
• 1 small yellow onion (diced into 1/4-inch pieces)
• 4 oz green chiles (canned or fresh, drained)
• 4 garlic cloves (freshly minced)

Spices and Seasonings

• 1 tbsp olive oil (or any neutral oil like avocado)
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp cumin (freshly ground preferred)
• 1/2 tsp black pepper

Liquids

• 4 cups reduced-sodium chicken broth

Instructions

1. Prep aromatics: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having everything prepped and ready will make the cooking process smooth and prevent overcooking of aromatics. This is especially important for garlic, which can burn quickly once the heat is on.
2. 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 slow sautéing develops a sweet, rich base for the chili and prevents harsh raw flavors from dominating the final dish.
3. Add broth and spices, simmer: Pour in the chicken broth and bring to a boil, then reduce heat to a gentle simmer. Add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well to combine all the spices evenly. Simmer for 40 minutes to allow the flavors to meld and deepen—this longer simmering is crucial for building complexity in the broth and letting the spices fully develop.
4. Melt cheeses into broth: Reduce the heat to low and cut the softened cream cheese into small chunks for faster melting. Stir the cream cheese into the simmering broth until completely melted and smooth. Add the heavy cream and Mexican blend cheese, stirring constantly until the cheese is fully melted and the mixture is creamy and homogeneous. Keep the heat low to prevent the dairy from breaking or curdling. Adding the cheeses separately ensures even melting without clumping.
5. Add chicken and warm through: Stir in the shredded chicken and simmer for 5 minutes to warm through and allow the chicken to absorb the flavors of the broth. Taste and adjust seasonings as needed—the chili should be creamy, flavorful, and well-balanced. Serve hot and enjoy!

Notes

• Use rotisserie chicken for convenience and added flavor.
• Ensure cream cheese is softened to room temperature to melt smoothly.
• Adjust cayenne pepper to control the chili’s heat level.
• Stir cheeses separately to avoid clumping and achieve a creamy texture.
• This chili can be stored in the refrigerator for up to 4 days and reheated gently to preserve its creaminess.

Keywords: keto chicken chili, white chicken chili, low carb chili, creamy chicken chili, keto soup, low carb chicken recipe