Keto White Chicken Chili

This Keto White Chicken Chili is a heartwarming dish brimming with creamy textures and zesty flavors, perfect for those following a ketogenic lifestyle. Packed with tender chicken, aromatic spices, and rich cream, this chili is a low-carb comfort food that will keep you satisfied and on track with your dietary goals.

Course Dinner

Cuisine American

Keyword Hearty Keto Meal, Keto Dinner, Keto White Chicken Chili, Low Carb Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 410kcal

Equipment

Large pot
Cutting board
Chef’s knife
Measuring cups and spoons
Stirring Spoon

Ingredients

2 tbsp olive oil
1 medium onion, diced about 150g
3 cloves garlic, minced about 9g
1 jalapeño, seeded and diced about 14g
1 pound boneless skinless chicken breasts, cut into bite-size pieces about 450g
1 tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
¼ tsp cayenne pepper
4 cups chicken broth
1 cup heavy cream
4 ounces cream cheese, softened about 113g
1 4.5-ounce can diced green chiles about 128g
Salt and pepper to taste
½ cup shredded Monterey Jack cheese about 50g
Fresh cilantro, chopped, for garnish optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and diced jalapeño, cooking for an additional minute until fragrant.
Add the chicken pieces to the pot, and season with cumin, oregano, chili powder, and cayenne pepper. Cook until the chicken is lightly browned on all sides.
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 30 minutes.
Uncover and slowly stir in the heavy cream and softened cream cheese, ensuring the cream cheese is fully incorporated and the mixture is smooth.
Add the can of diced green chiles and continue to simmer for another 15 minutes, stirring occasionally.
Season with salt and pepper to taste. If the chili is too thick, add more chicken broth to reach your desired consistency.
Just before serving, sprinkle the shredded Monterey Jack cheese into the chili and stir until melted.
Garnish with chopped fresh cilantro if desired.

Notes

For a dairy-free version, substitute coconut cream for heavy cream and omit the cheese.

Adjust the heat level by adding more or less jalapeño and cayenne pepper according to your taste.

This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition