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This Keto White Chicken Chili is a rich, creamy, and comforting low-carb alternative to traditional chili. With tender shredded chicken, bold spices, and a cheesy base, it’s the perfect keto-friendly dish to satisfy your cravings. This hearty chili is easy to make, naturally gluten-free, and ideal for those following a keto lifestyle or anyone looking for a delicious and filling meal.
1 tbsp Olive oil
1 small Yellow onion (diced)
2 cloves Garlic (minced)
3 1/2 cups Chicken broth (reduced sodium)
1/2 cup Heavy cream
1/2 cup Green chiles (diced)
1 tsp Cumin
1 tsp Dried oregano
1/4 tsp Cayenne pepper (optional)
1/2 tsp Sea salt
1/2 tsp Black pepper
8 oz Cream cheese (at room temperature, cut into small pieces)
1 cup Mexican blend cheese (shredded)
2 1/2 cups Shredded chicken
Heat olive oil in a large pot over medium heat.
Add the diced onion and garlic. Sauté until the onion softens, about 3-4 minutes.
Pour in chicken broth and bring it to a simmer.
Add heavy cream, green chiles, cumin, oregano, cayenne pepper (if using), sea salt, and black pepper. Stir to combine.
Reduce heat to low and add cream cheese, stirring until fully melted.
Stir in shredded chicken and Mexican cheese. Let it simmer for 5 minutes, allowing flavors to blend.
Serve hot and enjoy!
Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
Reheating: Reheat on the stove over medium heat or in the microwave in intervals.
Freezing: Freeze for up to 3 months; allow to cool completely before storing.
Find it online: https://justsosavory.com/keto-white-chicken-chili/