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Bowl of keto white chicken chili garnished with cilantro and avocado

Keto White Chicken Chili

A vibrant blend of tender chicken, rich spices, and creamy goodness that warms you from the inside out.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chili
  • 1 tbsp Olive oil
  • 1 small Yellow onion (diced)
  • 4 cloves Garlic (minced)
  • 4 cups Reduced sodium chicken broth
  • 1/2 cup Heavy cream
  • 1 4-oz can Diced green chiles (drained)
  • 1 tsp Cumin
  • 1 tsp Dried oregano
  • 1/4 tsp Cayenne pepper (optional)
  • 1/2 tsp Sea salt (to taste)
  • 1/2 tsp Black pepper (to taste)
  • 8 oz Cream cheese (at room temperature)
  • 1 cup Shredded Mexican blend cheese
  • 4 cups Shredded chicken

Method
 

Cooking
  1. Heat olive oil in a Dutch oven over medium heat.
  2. Sauté diced onion for 5–7 minutes until soft.
  3. Add minced garlic for another 1–2 minutes.
  4. Pour in chicken broth, heavy cream, green chiles, cumin, oregano, cayenne pepper (if desired), sea salt, and black pepper.
  5. Bring to a boil and then simmer for 40 minutes.
  6. Reduce heat and stir in cream cheese and shredded Mexican blend cheese until melted and smooth.
  7. Add shredded chicken and let simmer for an additional 5 minutes until thickened.
  8. Adjust seasoning before serving.

Notes

Serve with a sprinkle of extra shredded cheese on top. Pair with avocado slices for freshness. Add a squeeze of lime for a zesty kick. Customize by adding bell peppers or corn. Serve with a side of low-carb tortillas or salad.