Simple Keto White Chicken Chili (Printable)
Creamy, mildly spiced white chili with tender chicken, green chiles, and rich spices—perfect for a comforting low-carb meal.
# What You Need:
→ 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
14 - Salt and freshly ground black pepper, to taste
→ Garnishes
15 - Fresh cilantro, chopped
16 - Sliced jalapeños
17 - Lime wedges
# Directions:
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, cook onion 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 the flavors to meld together.
08 - Serve hot, garnished with fresh cilantro, sliced jalapeños, and lime wedges if desired.
# Expert Suggestions:
01 -
- Everything cooks in one pot, which means fewer dishes and more time on the couch
- The creamy base feels indulgent while keeping you squarely in ketosis
02 -
- Do not let the chili come to a rolling boil after adding the dairy or the cream may separate
- The texture thickens as it cools, so thin with a splash of broth when reheating leftovers
03 -
- Use a box grater to shred your own cheese instead of buying pre shredded bags for better melting
- Room temperature cream cheese incorporates much faster than cold from the fridge