Description
This Keto White Chicken Chili is creamy, hearty, and full of bold flavors, all while being low-carb and perfect for a ketogenic diet. Tender shredded chicken, a creamy broth, and just the right spices make this chili a comforting meal that’s ready in under 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cups shredded cooked chicken (rotisserie or pre-cooked works great)
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 4 oz cream cheese (softened)
- 1 (4 oz) can diced green chiles (mild or spicy)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Toppings:
- Shredded cheese
- Sliced avocado
- Chopped cilantro
- Sour cream
- Jalapeño slices
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in the garlic and cook for another minute.
- Add the chicken and spices: Add the shredded chicken, diced green chiles, cumin, smoked paprika, chili powder, cayenne (if using), salt, and black pepper. Stir to coat the chicken in the spices.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
- Make it creamy: Stir in the heavy cream and softened cream cheese. Whisk until the cream cheese is fully melted and the broth is smooth. Simmer for another 5 minutes.
- Taste and serve: Adjust the seasoning if needed. Serve hot with your favorite keto-friendly toppings like avocado, shredded cheese, and cilantro.
Notes
- Substitute heavy cream with unsweetened coconut milk for a dairy-free option.
- Use fresh jalapeños for an extra spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.