Description
A rich, creamy Low Carb Keto White Chicken Chili Recipe packed with flavor, perfect for those following a keto or low-carb lifestyle. It’s hearty, comforting, and easy to customize.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 4 oz cream cheese (softened)
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can green chilies (4 oz)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Season chicken with salt, pepper, and optional cumin and chili powder.
2. Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat.
3. Add chicken and cook 5-7 minutes per side until fully cooked. Remove and set aside.
4. In the same pot, sauté chopped onion for 3-4 minutes until soft.
5. Add garlic and cook for 1 more minute until fragrant.
6. Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1-2 minutes to bloom spices.
7. Add green chilies and cook for another minute.
8. Pour in chicken broth and bring to a simmer.
9. Add heavy cream and softened cream cheese. Stir until cream cheese melts and broth is smooth.
10. Shred the cooked chicken with two forks and return to the pot.
11. Stir in shredded cheese until melted and fully incorporated.
12. Reduce heat and let chili simmer for 15-20 minutes, stirring occasionally.
13. Taste and adjust seasoning as needed.
14. Serve hot with your favorite low-carb toppings.
Notes
For a spicier chili, add extra chili powder or a pinch of cayenne pepper.
To make it dairy-free, substitute coconut cream for heavy cream and use dairy-free cheese.
This recipe can be made in a slow cooker or Instant Pot for added convenience.
Garnish with sliced avocado, jalapeños, chopped cilantro, or a dollop of sour cream for extra flavor.