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Keto White Chicken Chili Recipe

This Keto White Chicken Chili is creamy, cheesy, and packed with bold flavors! Made with tender shredded chicken, cream cheese, and the perfect blend of spices, this low-carb chili is an easy one-pot meal that’s perfect for meal prep or a cozy dinner. It’s thick, rich, and satisfying without the extra carbs.

Ingredients

Scale

For the Chili:

  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 (4 oz) can diced green chilies
  • 4 cups chicken broth (low sodium)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon ground coriander (optional)
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 1 cup shredded Monterey Jack or white cheddar cheese

Optional Toppings:

  • Sliced jalapeños
  • Fresh cilantro
  • Avocado slices
  • Sour cream
  • Extra shredded cheese

Instructions

  • Sauté the Aromatics – In a large pot, melt butter over medium heat. Add the diced onion and cook for about 3–4 minutes until soft. Stir in the minced garlic and cook for another minute.
  • Add the Spices – Stir in cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Let the spices cook for about 30 seconds to bring out their flavors.
  • Build the Base – Pour in the chicken broth and add the diced green chilies. Stir well and bring to a simmer.
  • Add the Chicken – Stir in the shredded chicken and let it cook for 10 minutes, allowing the flavors to blend.
  • Make It Creamy – Lower the heat and stir in softened cream cheese until melted. Pour in the heavy cream and mix well.
  • Add the Cheese – Stir in the shredded Monterey Jack cheese until fully melted. If the chili is too thick, add a bit more broth.
  • Serve – Ladle into bowls and top with avocado, jalapeños, sour cream, or extra cheese.

Notes

  • For extra spice – Add more jalapeños or a pinch of cayenne.
  • For a thinner chili – Add more broth until you get the consistency you like.
  • Make it in a slow cooker – Add everything except the cream, cheese, and heavy cream to a slow cooker and cook on low for 4–6 hours. Stir in dairy at the end.
  • Storage – Keep in the fridge for up to 4 days or freeze for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition