Tasty Keto White Chicken Chili
This creamy keto white chicken chili blends shredded chicken, green chiles, and a rich cheese base for a flavorful, low-carb comfort food perfect for dinner.
Equipment
- 1 large pot for cooking and simmering chili
- 1 knife for dicing onion and mincing garlic
- 1 spoon for stirring
Ingredients
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese
- 1 tbsp olive oil or neutral oil like avocado
- 1/2 tsp sea salt
- 4 garlic cloves minced
- 1/4 tsp cayenne pepper
- 4 cups shredded chicken rotisserie or cooked
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 small yellow onion diced 1/4-inch
- 4 cups reduced-sodium chicken broth
- 1/2 tsp black pepper
- 4 oz green chiles drained
- 8 oz cream cheese softened
Instructions
- Dice the yellow onion and mince the garlic cloves; having prepped ingredients ready helps prevent overcooking.
- Heat olive oil in a large pot over medium heat; sauté onion for 5-7 minutes until translucent.
- Add minced garlic and cook 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a boil, then reduce to a simmer.
- Add green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper; stir well.
- Simmer the mixture for 40 minutes to develop flavors.
- Cut cream cheese into small chunks and stir into the hot broth until melted and smooth.
- Add heavy cream and Mexican blend cheese slowly, stirring until fully melted and creamy.
- Stir in shredded chicken and simmer for 5 minutes to warm through and meld flavors.
- Taste and adjust seasoning as desired, then serve hot.
Notes
- Prep all ingredients before cooking to avoid overcooking aromatics.
- Add cheeses separately for a smooth texture.
- Store leftovers refrigerated up to 3 days.