Keto White Chicken Chili
A creamy and zesty keto white chicken chili that brings comfort and warmth with every bowl. Effortlessly made in one pot using simple ingredients.
Ingredients
Base Ingredients
- 1 tbsp Olive oil
- 1 small Yellow onion (diced)
- 4 cloves Garlic (minced)
- 4 cups Chicken broth, reduced sodium
- 1/2 cup Heavy cream
- 1 4-oz can Green chiles (diced; drained)
Spices and Seasoning
- 1 tsp Cumin
- 1 tsp Dried oregano
- 1/4 tsp Cayenne pepper (optional) Adjust to taste
- 1/2 tsp Sea salt (to taste)
- 1/2 tsp Black pepper (to taste)
Creamy Ingredients
- 8 oz Cream cheese (at room temperature, cut into small pieces) Ensure room temperature for smooth melting
- 1 cup Mexican blend cheese (shredded)
Main Protein
- 4 cups Shredded chicken Cooked and shredded
Instructions
Preparation
- Begin by heating olive oil in a Dutch oven over medium heat.
- Add the diced yellow onion and sauté for about 5 to 7 minutes until translucent.
- Add minced garlic and sauté for an additional 1 to 2 minutes.
- Pour in the chicken broth and heavy cream; stir to blend.
- Add the drained green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a gentle boil.
Cooking
- Reduce heat to medium and allow the chili to simmer for about 40 minutes.
- Check consistency; it should have thickened a bit.
- Lower heat to low and stir in cream cheese and shredded cheese until melted and smooth.
- Stir in shredded chicken and heat through for about another 5 minutes.
- Taste and adjust salt and pepper as needed before serving.
Notes
For best results, use room temperature cream cheese, and taste the chili before serving to adjust seasoning. If too thick, add more chicken broth.