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Easy Keto White Chicken Chili

A white bowl filled with creamy keto white chicken chili, topped with shredded cheese, sour cream, and fresh cilantro.
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Make this creamy, beanless Keto White Chicken Chili for a satisfying, low-carb comfort meal. It uses simple ingredients and comes together quickly for a perfect weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 cups low-sodium chicken broth
  • 1 (4 ounce) can diced green chiles, undrained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy whipping cream
  • Salt and black pepper to taste
  • 1/2 cup shredded Monterey Jack or mozzarella cheese (for topping)
  • Optional toppings: sour cream, avocado, fresh cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, chicken broth, and diced green chiles. Bring the mixture to a simmer.
  4. Reduce the heat to low. Add the cream cheese cubes one at a time, stirring constantly until each piece melts before adding the next.
  5. Once the cream cheese is fully incorporated, stir in the heavy whipping cream. Continue to cook on low for 5 to 10 minutes, allowing the chili to thicken slightly. Do not boil.
  6. Season the chili with salt and pepper to your preference.
  7. Ladle the chili into bowls. Top each serving with shredded cheese and your choice of optional toppings like sour cream or avocado.

Notes

  • For a thicker chili, you can dissolve 1 teaspoon of xanthan gum in 2 tablespoons of cold water and stir it into the simmering chili during the last 5 minutes of cooking.
  • If you do not have cooked chicken, you can simmer 1.5 pounds of raw chicken breasts in the broth until cooked through, then shred the chicken directly in the pot before adding the cream cheese.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://fooddexterity.com/keto-white-chicken-chili-recipe/