Print

Keto White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

Instructions

  • 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!

Notes

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.