Tasty Keto White Chicken Chili Recipe

Introduction

This Tasty Keto White Chicken Chili is a creamy, flavorful dish perfect for those following a low-carb lifestyle. Packed with tender shredded chicken, rich cheeses, and warming spices, it offers comfort without the carbs of traditional chili.

Ingredients

• 1/2 cup heavy cream
• 1 cup Mexican blend cheese
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 4 garlic cloves, freshly minced
• 1/4 tsp cayenne pepper
• 4 cups shredded chicken (rotisserie or cooked)
• 1 tsp dried oregano
• 1 tsp cumin, freshly ground preferred
• 1 small yellow onion, diced into 1/4-inch pieces
• 4 cups reduced-sodium chicken broth
• 1/2 tsp black pepper
• 4 oz green chiles, drained (canned or fresh)
• 8 oz cream cheese, softened to room temperature

Instructions

1. Step 1: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Preparing these aromatics in advance ensures a smooth cooking process and prevents the garlic from burning.
2. Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Step 3: Pour in the chicken broth and bring to a boil, then reduce to a gentle simmer. Add green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well and let simmer for 40 minutes to develop deep, rich flavors.
4. Step 4: Reduce heat to low. Cut the softened cream cheese into small chunks and stir into the broth until melted and smooth. Add the heavy cream and Mexican blend cheese, stirring constantly until fully melted and creamy.
5. Step 5: Stir in the shredded chicken and simmer for 5 minutes to warm through and allow the flavors to meld. Taste and adjust seasonings as needed before serving hot.

Tips & Variations

• Use freshly ground cumin for a more vibrant spice flavor.
• Substitute the shredded chicken with cooked turkey for a leaner option.
• Add a squeeze of fresh lime juice when serving for a bright contrast.
• For extra heat, increase cayenne pepper or add a diced jalapeño with the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dairy from curdling. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can sauté the onions and garlic first, then combine all ingredients except the cheeses and cream in the slow cooker. Cook on low for 4-6 hours. Add the cream cheese, heavy cream, and Mexican cheese during the last 30 minutes, stirring until melted.

Is this chili suitable for dairy-free diets?

This recipe relies on cream cheeses and heavy cream for its creamy texture, so it is not dairy-free. However, you could try substitutes like coconut cream and dairy-free cheese alternatives, though the flavor and texture will be different.

Tasty Keto White Chicken Chili Recipe

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★★★★★

4.5 from 94 reviews

This Tasty Keto White Chicken Chili is a creamy, flavorful, and low-carb dish perfect for keto dieters and anyone craving a rich, hearty chili. Made with shredded chicken, creamy cheeses, and a harmonious blend of spices, this chili offers a comforting and satisfying meal.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dairy

• 1/2 cup heavy cream
• 1 cup Mexican blend cheese
• 8 oz cream cheese, softened to room temperature

Protein

• 4 cups shredded chicken (rotisserie or cooked)

Produce

• 1 small yellow onion, diced into 1/4-inch pieces
• 4 garlic cloves, freshly minced
• 4 oz green chiles, canned or fresh, drained

Pantry Spices & Oils

• 1 tbsp olive oil (or any neutral oil like avocado)
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp cumin (freshly ground preferred)
• 1/2 tsp black pepper

Liquids

• 4 cups reduced-sodium chicken broth

Instructions

1. Prepare Mise en Place and Aromatics: Dice the small yellow onion into 1/4-inch pieces and mince the garlic cloves. Having these ingredients prepped ahead ensures a smooth cooking process and prevents burning the garlic.
2. Sauté Onion and Bloom Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Then add the minced garlic and cook for another 1-2 minutes until fragrant, creating a sweet, rich base for the chili.
3. Build the Broth Base with Spices: Pour in 4 cups of reduced-sodium chicken broth and bring to a boil. Add the drained green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well, then reduce heat to a simmer. Let it simmer for 40 minutes to allow flavors to meld deeply.
4. Incorporate Creamy Elements: Reduce heat to low. Cut the softened cream cheese into small chunks and stir it into the simmering broth until fully melted and smooth. Then add the heavy cream and Mexican blend cheese, stirring constantly until the cheese is completely melted and the mixture is creamy without clumping.
5. Add Chicken and Finish: Stir in 4 cups of shredded chicken. Simmer for 5 minutes to warm through and let the chicken absorb the flavors. Taste and adjust seasonings if necessary. Serve hot and enjoy your creamy keto white chicken chili!

Notes

• Use rotisserie chicken for convenience and flavor.
• Freshly ground cumin enhances the flavor better than pre-ground.
• Simmering the broth for 40 minutes is key to developing deep flavor.
• Adding cheeses separately helps them melt smoothly.
• Use reduced-sodium broth to control the salt level.
• The chili can be stored in the fridge for up to 4 days and reheated gently to maintain creaminess.

Keywords: Keto, White Chicken Chili, Low Carb, Creamy Chili, Chicken Soup, Keto Dinner, Comfort Food