Simple Keto White Chicken Chili (Printable version)
Creamy, hearty white chili with tender chicken and mild spices—ready in 45 minutes for a satisfying low-carb meal.
# What You’ll Need:
→ Proteins
01 - 1 lb boneless skinless chicken breasts or thighs
→ Dairy
02 - 4 oz cream cheese softened
03 - 1 cup heavy cream
04 - 1 cup shredded Monterey Jack cheese
→ Vegetables
05 - 1 small onion finely chopped
06 - 2 cloves garlic minced
07 - 1 can 4 oz diced green chiles
→ Broth and Seasonings
08 - 2 cups low sodium chicken broth
09 - 1 tsp ground cumin
10 - 1 tsp dried oregano
11 - 1/2 tsp chili powder
12 - 1/2 tsp paprika
13 - 1/4 tsp cayenne pepper optional
14 - Salt and freshly ground black pepper to taste
→ Garnishes optional
15 - Fresh cilantro chopped
16 - Sliced jalapenos
17 - Lime wedges
# How to Make It:
01 - Place chicken breasts in a large saucepan or Dutch oven. Add chicken broth and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 15 to 18 minutes until chicken is cooked through.
02 - Remove chicken from the pot and shred using two forks. Set aside.
03 - In the same pot, add onion and cook over medium heat until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Add green chiles, cumin, oregano, chili powder, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly to release flavors.
05 - Return shredded chicken to the pot. Add cream cheese and stir until melted and well combined.
06 - Pour in heavy cream and bring to a gentle simmer. Add shredded cheese and stir until melted and the chili reaches a creamy consistency.
07 - Season with salt and pepper to taste. Simmer for 5 more minutes to allow flavors to meld together.
08 - Serve hot, garnished with fresh cilantro, sliced jalapeños, and lime wedges if desired.
# Expert tips:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The creamy base is so satisfying you wont miss the beans
- Leftovers actually taste better the next day
02 -
- Cream cheese will create lumps if you add it straight from the fridge, so let it sit out while you prep
- The chili thickens considerably as it cools, so don't panic if it seems slightly thin at first
- Salt your broth generously before adding cream, as dairy can mute seasoning
03 -
- Cook your onion in olive oil before starting the recipe for an extra layer of flavor
- Taste your spices before adding them, as some blends lose potency over time