Description

This Tasty Keto White Chicken Chili is a rich and creamy low-carb dish featuring shredded chicken, a blend of spices, and a luscious cream cheese and heavy cream base. Perfect for a comforting meal that fits a keto lifestyle, it combines a flavorful Mexican-inspired taste with the creamy texture of cheese and chiles. This recipe yields four hearty servings, making it ideal for weeknight dinners or meal prep.

Ingredients

Scale

Chili Base

4 cups shredded chicken (rotisserie or cooked)
4 cups reduced-sodium chicken broth
8 oz cream cheese (softened to room temperature)
1/2 cup heavy cream
4 oz green chiles (canned or fresh, drained)

Vegetables and Aromatics

1 small yellow onion (diced into 1/4-inch pieces)
4 garlic cloves (freshly minced)

Spices and Seasonings

1 tsp dried oregano
1 tsp cumin (freshly ground preferred)
1 tbsp olive oil (or any neutral oil like avocado)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp cayenne pepper

Cheese

1 cup Mexican blend cheese (Kraft recommended for consistent melting)

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Instructions

Prepare Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and freshly minced garlic cloves, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
Add Spices: Stir in the dried oregano, freshly ground cumin, sea salt, black pepper, and cayenne pepper to the sautéed onions and garlic, cooking for another minute to bloom the spices and deepen their flavor.
Combine Chicken and Broth: Add the shredded chicken and reduced-sodium chicken broth to the pot. Stir well to combine all ingredients.
Incorporate Cream Cheese and Chiles: Gradually add the softened cream cheese and green chiles to the pot, stirring continuously until the cream cheese melts into the broth, creating a creamy texture.
Simmer the Chili: Reduce the heat to low and let the chili simmer gently for about 30-40 minutes, uncovered or partially covered, stirring occasionally. This allows flavors to meld and the chili to thicken slightly.
Add Heavy Cream and Cheese Blend: Stir in the heavy cream and Mexican blend cheese until fully melted and incorporated, ensuring the chili is extra creamy and rich.
Final Seasoning Check: Taste the chili and adjust salt, pepper, or cayenne if needed to suit your preference.
Serve: Ladle the chili into bowls and enjoy warm. It pairs well with low-carb toppings like avocado slices, sour cream, or fresh cilantro if desired.

Notes

To soften cream cheese faster, leave it at room temperature for 30 minutes before cooking or microwave in short bursts.
Using rotisserie chicken cuts down prep time and adds extra flavor.
You can substitute heavy cream with half-and-half for a lighter version, but it may reduce creaminess.
Adjust cayenne pepper level for desired spice heat; omit if sensitive to spice.
For a dairy-free version, omit cheese and cream, substitute with coconut cream and nutritional yeast.
Serve with keto-friendly sides like cauliflower rice or low-carb tortillas.