Creamy Keto White Chicken (Printable Version)
Comforting low-carb white chicken dish with creamy broth and tender shredded chicken.
# Ingredients Required:
→ Fats and Oils
01 -
15 ml olive oil
→ Vegetables and Aromatics
02 -
1 small yellow onion, diced
03 -
4 cloves garlic, minced
04 -
113 g diced green chiles, drained
→ Liquids
05 -
960 ml reduced sodium chicken broth
06 -
120 ml heavy cream
→ Spices and Seasonings
07 -
1 tsp ground cumin
08 -
1 tsp dried oregano
09 -
0.25 tsp cayenne pepper (optional)
10 -
0.5 tsp sea salt, or to taste
11 -
0.5 tsp black pepper, or to taste
→ Dairy
12 -
227 g cream cheese, room temperature and cut into small pieces
13 -
100 g Mexican blend cheese, shredded
→ Protein
14 -
340 g shredded cooked chicken
# Guide to Cooking:
01 -
Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté for 5–7 minutes until soft and translucent.
02 -
Add minced garlic to the pot and sauté for 1–2 minutes until fragrant.
03 -
Pour in chicken broth, heavy cream, diced green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes until the mixture reduces and thickens slightly.
04 -
Lower heat to low. Stir in cream cheese and shredded Mexican blend cheese, mixing until fully melted and smooth consistency is achieved.
05 -
Fold in shredded chicken and continue simmering for 5 minutes until the chili is thick and creamy. Adjust seasoning with additional salt and pepper as needed.
# Extra Suggestions:
01 -
For a thicker texture, incorporate 0.25 tsp xanthan gum in the final 5 minutes of cooking.
02 -
Adjust cayenne pepper according to desired spice level.
03 -
Use cream cheese at room temperature to ensure smooth melting.