Description
Keto-Friendly White Chicken Chili is a creamy low carb dish made with shredded chicken, smooth dairy, green chiles, and warm spices. It delivers a rich satisfying flavor while keeping carbs low and works well for weeknight meals or batch cooking. The texture is thick and velvety thanks to quality cream cheese, heavy cream, and a meltable cheese blend that combines beautifully with the savory broth and tender chicken.
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
4 cups reduced sodium chicken broth
1/2 cup heavy cream such as Organic Valley Heavy Whipping Cream or Horizon Heavy Cream
1 can 4 oz diced green chiles, drained
1 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper, optional
1/2 tsp sea salt, to taste
1/2 tsp black pepper, to taste
8 oz cream cheese such as Philadelphia Original Cream Cheese or Green Valley Cream Cheese, softened and cut into small pieces
1 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
4 cups shredded cooked chicken
Instructions
1. Heat olive oil in a Dutch oven over medium heat and saute the diced onion for five to seven minutes until soft and translucent.
2. Add the minced garlic and cook for one to two minutes until fragrant while stirring continuously.
3. Pour in the reduced sodium chicken broth and heavy cream then stir in the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper.
4. Bring the mixture to a gentle boil then reduce heat to medium and let it simmer for about forty minutes until the broth thickens and flavors concentrate.
5. Lower the heat to low and add the softened cream cheese along with the shredded Mexican blend then stir slowly until both cheeses fully melt and the chili becomes smooth.
6. Add the shredded chicken and simmer for about five minutes until heated through and slightly thickened.
7. Taste and adjust seasoning with additional salt or pepper if needed then remove from heat.
8. Serve warm with optional toppings such as sliced avocado, cilantro, or scallions.
Notes
Serving size is one cup which keeps portions satisfying while maintaining a balanced carb count.
Store leftovers in the refrigerator for three to four days in an airtight container and reheat gently on the stovetop or in short microwave intervals.
This chili freezes well for up to three months; thaw in the refrigerator overnight before reheating.
If the chili becomes too thin simmer a few minutes uncovered or add a small handful of additional shredded cheese.
If it becomes too thick when reheating stir in a splash of chicken broth or a small amount of heavy cream to loosen the texture.
Prepping onions, garlic, chicken, and cheese ahead of time speeds up the cooking process and makes this recipe ideal for meal planning.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American