Tasty Keto White Chicken Chili Recipe
Introduction
This Tasty Keto White Chicken Chili is a creamy, flavorful dish perfect for a comforting meal without the carbs. With tender shredded chicken and a rich blend of cheeses and spices, it’s a satisfying bowl for any day of the week.
Ingredients
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese
- 1 tbsp olive oil (or any neutral oil like avocado)
- 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
- Step 1: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Prepare all ingredients before cooking to prevent overcooking the aromatics, especially the garlic.
- Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Step 3: Pour in the chicken broth and bring to a boil. Reduce heat to a gentle simmer. Add green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well and simmer for 40 minutes to develop deep flavors.
- Step 4: Lower the heat to low. Cut the softened cream cheese into small chunks and stir into the simmering broth until smooth. Add the heavy cream and Mexican blend cheese gradually, stirring constantly until fully melted and creamy.
- Step 5: Stir in the shredded chicken and simmer for 5 minutes to warm through and absorb the flavors. Taste and adjust seasonings if needed. Serve hot and enjoy!
Tips & Variations
- Use freshly ground cumin for a more vibrant, aromatic flavor.
- Substitute the shredded chicken with turkey for a leaner option.
- Add a squeeze of fresh lime juice before serving to brighten the chili.
- For extra heat, increase the cayenne pepper or include diced jalapeños.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling or in the microwave in short bursts until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in a slow cooker?
Yes, you can sauté the onions and garlic first, then combine all ingredients except the cheeses and cream in a slow cooker. Cook on low for 4-6 hours. Add the cream cheese, heavy cream, and Mexican blend cheese in the last 30 minutes, stirring until melted.
Is this recipe dairy-free or can it be made dairy-free?
This recipe is not dairy-free as it includes cream cheese, heavy cream, and cheese. To make it dairy-free, substitute with coconut cream and a dairy-free cheese alternative, though the texture and flavor will differ.
PrintTasty Keto White Chicken Chili Recipe
This Tasty Keto White Chicken Chili is a rich, creamy, and flavorful dish perfect for a low-carb diet. Made with shredded chicken, a blend of cheeses, and aromatic spices, it’s a comforting chili that combines the hearty texture of chicken with a smooth, cheesy broth. The recipe uses simple ingredients and stovetop cooking, making it accessible for any home cook aiming for a satisfying keto meal.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Cheese and Dairy
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese (Kraft recommended)
- 8 oz cream cheese (softened to room temperature)
Meat
- 4 cups shredded chicken (rotisserie or cooked)
Vegetables and Aromatics
- 1 small yellow onion (diced into 1/4-inch pieces)
- 4 garlic cloves (freshly minced)
- 4 oz green chiles (canned or fresh, drained)
Spices and Seasonings
- 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
Liquids and Oil
- 1 tbsp olive oil (or neutral oil like avocado)
- 4 cups reduced-sodium chicken broth
Instructions
- Prepare Aromatics: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having these prepped before cooking prevents overcooking and burning, especially the garlic which can turn bitter if burnt.
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally until softened and translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant. This builds a sweet and rich flavor base.
- Add Broth and Spices: Pour in chicken broth and bring to a boil, then reduce to a gentle simmer. Add green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir to combine and simmer for 40 minutes to develop deep, complex flavors.
- Melt Cream Cheese and Add Dairy: Reduce heat to low. Cut softened cream cheese into small chunks and stir into the simmering broth until melted and smooth. Then add heavy cream and Mexican blend cheese gradually, stirring constantly until fully melted and the chili is creamy and homogeneous. Keep the heat low to prevent curdling.
- Add Chicken and Final Simmer: Stir in shredded chicken and simmer for 5 minutes to warm through and let the chicken absorb the flavors. Taste and adjust seasoning as needed. Serve hot and enjoy the creamy keto chili.
Notes
- Using rotisserie chicken saves time and adds flavor.
- Gradual addition of cheeses helps to prevent clumping and ensures smooth texture.
- Simmering the broth and spices for 40 minutes enhances flavor complexity.
- Keep heat low when adding dairy to prevent curdling.
- You can adjust the cayenne pepper to control the spice level.
- Use reduced-sodium chicken broth to better control the saltiness of the dish.
Keywords: keto chicken chili, white chili, low carb chili, creamy chicken chili, keto dinner, stovetop chili
