Introduction

Hey there, friend! Curl up, because I have a recipe that’s going to warm you right up from the inside out. Remember those chilly evenings, snuggled up with a big bowl of something comforting? This Keto White Chicken Chili is exactly that feeling, but made super simple and totally keto-friendly! It’s the kind of meal that feels like a hug in a bowl, and trust me, you won’t believe how quickly it comes together. Perfect for busy weeknights or just when you need something hearty and delicious without the carbs.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you can have a steaming bowl in under 30 minutes!
Easy: If you can stir, you can make this chili. It’s incredibly forgiving and simple.
Comforting: It’s rich, creamy, and packed with flavor – the ultimate comfort food, low-carb style.
Crowd-Pleasing: Even folks not doing keto will devour this! It’s just plain delicious.

Ingredients

Here’s what you’ll need to whip up this magic! Most of these are probably already in your pantry or fridge:

1 tbsp Olive oil: Just a little drizzle to get things started.
1 small Yellow onion (diced): Adds that essential savory base.
2 cloves Garlic (minced): Because, well, garlic! Essential for flavor.
3 1/2 cups Chicken broth, reduced sodium: The liquid base that brings it all together. Using reduced sodium helps you control the saltiness.
1/2 cup Heavy cream: This is where the creamy magic happens! Hello, healthy fats!
1/2 cup Green chiles (diced): These add a mild, zesty kick without being too spicy.
1 tsp Cumin: Gives it that classic chili warmth.
1 tsp Dried oregano: Another key chili spice, adds depth.
1/4 tsp Cayenne pepper (optional): If you like a little heat, add this in! Skip if you prefer mild.
1/2 tsp Sea salt: Start here, you can always add more later.
1/2 tsp Black pepper: Freshly ground is always best!
8 oz Cream cheese (at room temperature, cut into small pieces): Make sure it’s softened! This is the secret to that thick, luxurious texture. Cutting it helps it melt faster.
1 cup Mexican blend cheese (shredded): Adds more cheesy goodness and helps thicken.
2 1/2 cups Shredded chicken: The star protein! Rotisserie chicken is a major time-saver here.

How to Make It

Alright, let’s get cooking! You’ve got this.

Grab a nice big pot or Dutch oven and place it over medium heat. Add the olive oil.
Toss in your diced yellow onion and cook for about 4-5 minutes, stirring occasionally, until it starts to soften and turn translucent.
Add the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn it!
Pour in the chicken broth, heavy cream, and diced green chiles. Stir everything together.
Now it’s spice time! Add the cumin, dried oregano, cayenne pepper (if using), sea salt, and black pepper. Give it another good stir.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Add the softened cream cheese pieces. Stir constantly, gently whisking if needed, until the cream cheese is completely melted and the chili is smooth and creamy. This is where having the cream cheese at room temp really helps!
Stir in the shredded Mexican blend cheese until it’s melted and fully incorporated.
Finally, add your shredded chicken. Stir it in and let it heat through for just a few minutes. You don’t want to overcook the chicken, it just needs to warm up.
Taste your chili! Does it need a little more salt or pepper? Maybe a pinch more cayenne? Adjust seasonings as you like.
Serve hot and enjoy! Top with your favorite keto-friendly fixings like avocado, sour cream, or cilantro.

Substitutions & Additions

Want to switch things up? Here are a few ideas:

Chicken: Leftover roast chicken or even canned chicken works in a pinch! You could also cook and shred chicken breasts or thighs specifically for this recipe.
Spices: Don’t have cayenne? A pinch of red pepper flakes will also add heat. Want more smokiness? Add a pinch of smoked paprika.
Peppers: If you like more heat, add a diced jalapeño (seeds removed for less heat, left in for more) along with the onion.
Veggies: While keeping it keto, you could sneak in a few low-carb veggies like diced bell peppers (cook them with the onion) or a handful of spinach towards the end (it will wilt quickly).
Beans? Traditionally, white chili has beans, but we’re keeping it keto here! If you’re not strictly keto, you could add a can of drained cannellini or great northern beans at the same time as the chicken, but they will add carbs.

Tips for Success

Room Temp Cream Cheese: I cannot stress this enough! Cold cream cheese will take ages to melt and can leave little lumps. Let it sit out for at least 30 minutes, or gently warm it in the microwave for 10-15 seconds if you’re in a hurry.
Shred Your Chicken Ahead: This is the longest step if you’re cooking chicken specifically. Make a big batch of shredded chicken on the weekend or use a rotisserie chicken to save time.
Control the Heat: Start with less cayenne than you think you need, especially if you’re sensitive to spice. You can always add more at the end!
Don’t Boil: Once you add the cream and cheese, keep the heat low and just simmer gently. Boiling can sometimes cause dairy to separate slightly.

How to Store It

This chili is just as good, if not better, the next day!

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Gently reheat on the stovetop over low heat, stirring often. You might need to add a splash of extra broth or cream if it thickens up too much in the fridge. Microwave reheating works too, just stir halfway through.
Freeze: While you can freeze creamy soups, dairy can sometimes change texture when frozen and reheated (it might separate a little). If you plan to freeze, you could omit the cream cheese and heavy cream during the initial cooking, freeze the base with chicken and broth, and then stir in the cream cheese and cream when you reheat it. Otherwise, freeze cooled chili in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Got questions? I’ve got (brief) answers!

Q: Can I make this spicier?
A: Absolutely! Increase the cayenne pepper, add red pepper flakes, or cook a diced jalapeño with the onion.

Q: What’s the best way to shred chicken?
A: If cooking chicken breasts, you can shred them easily by placing cooked chicken in a bowl and using two forks, or for a super fast method, use a stand mixer with the paddle attachment on low speed!

Q: Is this recipe dairy-free?
A: As written, no, it uses heavy cream, cream cheese, and shredded cheese. Substituting these with keto-friendly dairy-free alternatives might work but could change the texture and flavor significantly.

Q: Can I make this ahead of time?
A: Yes! You can make the entire chili and store it in the fridge. The flavors will meld even more. Just gently reheat as directed.

Easy & Cozy Creamy Keto White Chicken Chili

This Keto White Chicken Chili is a comforting, super simple, and totally keto-friendly meal that feels like a hug in a bowl. It comes together quickly, perfect for busy weeknights, and is hearty and delicious without the carbs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Equipment

Pot nice big
Dutch oven

Ingredients

Hauptzutaten

1 tbsp Olive oil
1 small Yellow onion diced
2 cloves Garlic minced
3.5 cups Chicken broth reduced sodium
0.5 cup Heavy cream
0.5 cup Green chiles diced
1 tsp Cumin
1 tsp Dried oregano
0.25 tsp Cayenne pepper optional
0.5 tsp Sea salt
0.5 tsp Black pepper
8 oz Cream cheese at room temperature, cut into small pieces
1 cup Mexican blend cheese shredded
2.5 cups Shredded chicken

Instructions

Grab a nice big pot or Dutch oven and place it over medium heat. Add the olive oil.
Toss in your diced yellow onion and cook for about 4-5 minutes, stirring occasionally, until it starts to soften and turn translucent.
Add the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn it!
Pour in the chicken broth, heavy cream, and diced green chiles. Stir everything together.
Now it’s spice time! Add the cumin, dried oregano, cayenne pepper (if using), sea salt, and black pepper. Give it another good stir.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Add the softened cream cheese pieces. Stir constantly, gently whisking if needed, until the cream cheese is completely melted and the chili is smooth and creamy. This is where having the cream cheese at room temp really helps!
Stir in the shredded Mexican blend cheese until it’s melted and fully incorporated.
Finally, add your shredded chicken. Stir it in and let it heat through for just a few minutes. You don't want to overcook the chicken, it just needs to warm up.
Taste your chili! Does it need a little more salt or pepper? Maybe a pinch more cayenne? Adjust seasonings as you like.
Serve hot and enjoy! Top with your favorite keto-friendly fixings like avocado, sour cream, or cilantro.

Notes

Tips for Success:
- Room Temp Cream Cheese: Make sure it's softened; cold cream cheese takes longer to melt and can leave lumps.
- Shred Your Chicken Ahead: Using rotisserie or pre-shredded chicken saves significant time.
- Control the Heat: Start with less cayenne if you're sensitive to spice; you can always add more.
- Don't Boil: Keep the heat low once dairy is added to prevent separation.
How to Store It:
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Reheat: Gently reheat on the stovetop or in the microwave. Add extra broth or cream if needed.
- Freeze: Freezing may affect dairy texture. For best results when freezing, you could freeze the base without cream cheese/cream and stir them in upon reheating, or freeze the completed chili for 2-3 months and thaw in the refrigerator before reheating.