Tasty Keto White Chicken Chili Recipe

Introduction

This Tasty Keto White Chicken Chili is a creamy, comforting dish perfect for cozy dinners. Packed with tender chicken, warm spices, and rich cheeses, it’s a satisfying low-carb meal that everyone will love.

Ingredients

• 1/2 cup heavy cream
• 1 cup Mexican blend cheese
• 1 tbsp olive oil
• 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. Preparing these ahead ensures even cooking and prevents burning, especially the garlic.
2. Step 2: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and cook 1-2 minutes until fragrant.
3. Step 3: Pour in chicken broth and bring to a boil. Reduce heat to simmer and add green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well and simmer for 40 minutes to develop flavors.
4. Step 4: Lower heat to low. Cut softened cream cheese into small chunks and stir into simmering broth until melted and smooth. Add heavy cream and Mexican blend cheese, stirring constantly until fully melted and creamy.
5. Step 5: Stir in shredded chicken and simmer for 5 minutes to warm through and blend flavors. Taste and adjust seasoning as needed. Serve hot and enjoy!

Tips & Variations

• Use freshly ground cumin for a more vibrant flavor.
• For extra heat, increase cayenne pepper or add a pinch of chipotle powder.
• If you prefer a thicker chili, simmer uncovered for an additional 10-15 minutes.
• Swap out the Mexican blend cheese for sharp cheddar for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. If the chili thickens too much during storage, add a splash of chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this chili?

Yes, but be sure to fully thaw and shred the chicken before adding it to the chili to ensure even heating and texture.

Is this recipe suitable for a slow cooker?

Absolutely! Follow the initial sauté step on the stove, then transfer everything to a slow cooker. Cook on low for 4-6 hours and add cheeses and cream in the last 30 minutes.

Tasty Keto White Chicken Chili Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

This creamy and flavorful Keto White Chicken Chili combines tender shredded chicken with a rich blend of cream cheese, heavy cream, and Mexican blend cheese, enhanced by aromatic spices and green chiles. It’s a low-carb, hearty chili perfect for a comforting meal with a smooth, velvety texture and depth of flavor developed through slow simmering.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup / Chili
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dairy & Cheese

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

Protein

• 4 cups shredded chicken (rotisserie or cooked)

Produce

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

Pantry & Spices

• 1 tbsp olive oil (or 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
• 4 cups reduced-sodium chicken broth

Instructions

1. Prepare Ingredients: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Preparing these aromatics beforehand ensures a smooth cooking process and prevents burning, especially of garlic.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Add garlic and cook for 1-2 minutes until fragrant. This slowly develops a rich and sweet base for the chili.
3. Simmer Broth and Spices: Pour in chicken broth and bring to a boil, then reduce heat to a gentle simmer. Add green chiles, cumin, oregano, cayenne, sea salt, and black pepper. Stir well and simmer for 40 minutes to deepen flavors and allow spices to meld.
4. Add Cream Cheese and Cheeses: Reduce heat to low. Cut cream cheese into small chunks for faster melting and stir into the simmering broth until smooth. Then add heavy cream and Mexican blend cheese, stirring constantly until fully melted and creamy. Keep heat low to avoid curdling.
5. Incorporate Chicken and Final Simmer: Stir in shredded chicken and simmer for 5 minutes to warm through and let the chicken absorb flavors. Taste and adjust seasonings as needed. Serve hot and enjoy!

Notes

• Use freshly ground cumin for stronger and more vibrant spice flavor.
• Adding cheeses separately ensures even melting and prevents clumping.
• Simmering for 40 minutes enhances the chili’s depth and complexity.
• Rotisserie chicken is a convenient option to save time.
• Keep heat low when melting dairy to prevent curdling or breaking.

Keywords: Keto white chicken chili, creamy chicken chili, low carb chili, keto soup, chicken soup, white chili with cream cheese