Simple Keto White Chicken Chili (Printable Version)
Creamy low-carb white chili with tender chicken, green chiles, and aromatic spices. Ready in 45 minutes.
# Ingredient List:
→ 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 (4 oz) can diced green chiles
→ Broth & 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
15 - Fresh cilantro chopped
16 - Sliced jalapeños
17 - Lime wedges
# How to Make:
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 15-18 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 bloom the spices.
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 Monterey Jack 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 -
- The cream cheese creates an incredibly velvety texture that makes every spoonful feel like a warm hug
- Its secretly one of those keto recipes that actually tastes indulgent, not like youre missing anything at all
02 -
- I learned the hard way that cold cream cheese creates tiny stubborn lumps that never fully melt, so please let it sit out first
- The chili will thicken considerably as it cools, so do not panic if it looks thinner than you expected right after cooking
03 -
- Sauté your onion in a tablespoon of olive oil first if you want that extra depth of flavor
- Pepper jack cheese instead of Monterey Jack creates a whole different spicy experience