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This creamy keto white chicken chili is perfect for warming up chilly evenings without breaking your low-carb goals. It combines tender shredded chicken with a rich, cheesy broth that feels indulgent yet stays within keto guidelines. I often make this when I want comfort food that’s quick enough for weeknights but special enough for weekend dinners.
I pulled this together late one evening and was amazed at how the creamy texture came together with just a few pantry staples. It quickly became a family favorite for cold nights.
Ingredients
- Olive oil: helps build the flavor base by sautéing the onions and garlic gently
- Yellow onion: adds sweetness and depth choose a firm and unblemished bulb for best results
- Garlic: brings aromatic warmth use fresh cloves for the most potent flavor
- Chicken broth: is the soup’s body opt for reduced sodium so you control the saltiness
- Heavy cream: adds richness and creaminess look for full fat for keto benefits
- Green chiles: give a gentle spicy kick and a touch of zest drain well so you don’t add extra liquid
- Cumin and dried oregano: are classic chili spices bringing earthiness and warmth
- Cayenne pepper: is optional and controls heat use sparingly if you prefer mild
- Sea salt and black pepper: balance and enhance all flavors taste as you go
- Cream cheese: melts into a velvety texture make sure it is at room temperature for easier melting
- Mexican blend cheese: rounds out the creamy texture and adds sharpness
- Shredded chicken: is the protein base cooked chicken breast or thigh both work well just shred finely
Instructions
- Build the Flavor Base:
- Heat the olive oil in a Dutch oven over medium heat. Add the diced yellow onion and sauté gently for 5 to 7 minutes until soft and translucent. This slow cooking brings out the sweetness that is essential for balancing the chili’s spices.
- Add Aromatics:
- Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Garlic releases its flavor quickly so keep an eye to avoid burning.
- Combine Broth and Spices:
- Pour in the chicken broth and heavy cream followed by the drained green chiles. Sprinkle in cumin, dried oregano, cayenne pepper if using, sea salt, and black pepper. Stir to combine and bring to a gentle boil. Then reduce heat to medium and let it simmer uncovered for about 40 minutes. The liquid will reduce slightly and flavors will intensify.
- Create the Creamy Texture:
- Turn the heat down to low. Add the cream cheese in small pieces, stirring steadily until fully melted and incorporated. Follow by stirring in the shredded Mexican blend cheese until melted and smooth, transforming the soup into a luscious creaminess.
- Add the Shredded Chicken:
- Fold in the shredded chicken and simmer the chili for an additional 5 minutes on low heat. This warms the chicken through and thickens the chili slightly. Taste and adjust the salt or pepper as needed.
This recipe sings because of the creamy cheeses blending so beautifully with warming spices and tender chicken. I often recall making this on chilly winter evenings while the house filled with that cozy aroma that invites everyone to the table. It’s a simple dish with big heart.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave stirring occasionally to maintain creamy texture. This chili does not freeze well because the creaminess can separate, but you can freeze shredded chicken and broth separately ahead of time.
Ingredient Swaps
If you don’t have green chiles use a small diced jalapeño or mild poblano for similar flavor. Swap Mexican blend cheese with a sharp cheddar or Monterey Jack if preferred. Whole milk can replace heavy cream with slightly less richness.
Serving Ideas
Serve topped with chopped fresh cilantro, sliced avocado, or a spoonful of sour cream for extra creaminess. Crunchy pork rinds or low-carb tortillas make excellent sides to scoop up the chili.
I hope you enjoy the comforting richness of this creamy keto white chicken chili as much as I do. It’s exactly the kind of dish you want a big bowl of after a long day.
Frequently Asked Recipe Questions
- → Can I make this chili spicier?
Yes, you can increase the amount of cayenne pepper or add diced jalapeños to boost the heat level according to your preference.
- → What can I use instead of cream cheese?
Neufchatel cheese or mascarpone can be substituted for cream cheese to maintain the creamy texture with slight flavor variation.
- → Is it better to use fresh or canned green chiles?
Canned diced green chiles work well for consistent flavor and ease, but fresh roasted chiles can add a smoky depth to the dish.
- → How can I thicken the chili further?
To thicken, stir in a small amount of xanthan gum or cook uncovered longer to reduce the liquid and concentrate flavors.
- → Can I prepare this in advance?
Yes, preparing it a day ahead allows the flavors to meld beautifully, and reheating gently maintains creamy texture.