Introduction
Creamy, hearty, and packed with bold flavors, this Keto White Chicken Chili is the perfect comfort food for a chilly day. Made with tender shredded chicken, a rich cream cheese base, and a blend of zesty spices, this dish delivers all the warmth and satisfaction of traditional chili without the carbs. It’s quick to prepare and ideal for meal prep or family dinners.
Why You’ll Love This Recipe
- Rich and Creamy: A luscious, dairy-rich base with the perfect hint of spice.
- Low-Carb Comfort: Satisfying and filling while keeping carbs in check.
- One-Pot Wonder: Easy cleanup and perfect for busy nights.
- Meal Prep Friendly: Makes enough to enjoy throughout the week.
Ingredients (American & Metric)
- 1 tbsp (15ml) olive oil
- 1 small onion, diced (about 1/2 cup / 75g)
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced (about 1 cup / 150g)
- 4 cups (960ml) chicken broth (low-sodium or homemade)
- 2 cups (280g) cooked, shredded chicken (rotisserie works great)
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120ml) heavy cream
- 1 can (4 oz / 115g) diced green chilies
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 1/4 cup (25g) shredded Monterey Jack or cheddar cheese (for garnish)
- 2 tbsp (10g) chopped cilantro (optional, for garnish)
Step-by-Step Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and bell pepper, and sauté for 4-5 minutes until softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Build the base:
- Pour in the chicken broth and add the shredded chicken.
- Stir in the green chilies, cumin, chili powder, smoked paprika, and oregano.
- Season with salt and pepper to taste.
- Simmer:
- Reduce the heat to low and let the chili simmer for 10-15 minutes, allowing the flavors to meld together.
- Make it creamy:
- Stir in the softened cream cheese and heavy cream, whisking until fully incorporated.
- Allow the chili to heat through for another 5 minutes, stirring occasionally.
- Serve and garnish:
- Ladle the chili into bowls and top with shredded cheese and cilantro, if desired.
Tips for Success
- Use room-temperature cream cheese for easy blending.
- For added spice, include a chopped jalapeño or a dash of cayenne pepper.
- To thicken, simmer longer or add 1/4 tsp of xanthan gum while stirring.
Serving Suggestions
Serve this white chicken chili with a side of keto cornbread or crispy cheese chips for a complete meal. It’s also delicious topped with a dollop of sour cream or avocado slices.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave. This chili also freezes well for up to 2 months.
Nutritional Information (Per Serving – Serves 6)
- Calories: 320
- Fat: 25g
- Protein: 22g
- Net Carbs: 4g
Frequently Asked Questions (FAQs):
- Can I make this dairy-free?
Yes! Substitute coconut cream for heavy cream and a dairy-free cream cheese alternative. - Can I use fresh chicken instead of pre-cooked?
Absolutely. Simmer raw chicken breasts or thighs in the broth for 20-25 minutes, then shred and proceed with the recipe. - What can I substitute for green chilies?
You can use canned jalapeños or even poblano peppers for a different flavor profile. - How can I make this spicier?
Add more chili powder, a chopped jalapeño, or a pinch of cayenne pepper. - Is this good for meal prep?
Definitely! This chili reheats beautifully and makes a great option for packed lunches.
