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.
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.
- 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.