Simple Keto White Chicken Chili (Printable)

Creamy low-carb white chili with tender chicken, green chiles, and aromatic spices. Ready in under an hour.

# 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

# How To Make It:

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 release flavors.
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 flavors to meld together.
08 - Serve hot, garnished with fresh cilantro, sliced jalapeños, and lime wedges if desired.

# Expert Suggestions:

01 -
  • Its incredibly creamy without any thickeners or flour, just pure rich dairy goodness
  • The whole family will request this again and again, even the carb lovers
  • Everything cooks in one pot so cleanup is practically nonexistent
02 -
  • Cold cream cheese will never fully incorporate and youll end up with tiny grainy lumps floating around
  • The chili thickens as it cools, so dont panic if it seems thinner than you expected
03 -
  • If the chili breaks or looks grainy, whisk in an extra tablespoon of cold cream and it should smooth right out
  • Rotisserie chicken works in a pinch and shaves off about 15 minutes of active cooking time

Go Back