Print

Tasty Keto White Chicken Chili Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/tasty-keto-white-chicken-chili-recipe/