This keto chicken chili recipe offers a rich, creamy white chili packed with tender chicken and aromatic spices. It’s a hearty, flavorful meal without the carbs, perfect for a weeknight dinner.
Creamy Keto White Chicken Chili Recipe
Keto chicken chili: master this creamy, satisfying, and easy low-carb white chili recipe. Perfect for a quick weeknight meal with incredible flavor.
Ingredients
- 1 tbsp Olive Oil
- 3 cloves Minced Garlic
- 1/2 c Diced Onion
- 1 +1/2 tsp Cumin
- 4 cups Chicken Broth
- 1.5 lbs Precooked Chicken Breast Shredded
- 7 oz Can Green Chilis
- 18 oz Block of Cream Cheese
- 1/4 c Heavy Cream
- 2 tbsp Cilantro
Instructions
- Add 1 tbsp olive oil to a pot and sauté the 3 cloves minced garlic and 1/2 c diced onions until translucent over medium heat for 3-5 minutes.
- Pour in the 1+1/2 tsp cumin and toast for 2 minutes with the onions and garlic, stirring constantly.
- Add in the 4 cups chicken broth and bring to a simmer. Simmer for 15 minutes, allowing flavors to meld.
- Once simmered, add in the 1.5 lbs shredded chicken, 7 oz green chilis, 18 oz cream cheese, 1/4 c heavy cream, and 2 tbsp cilantro. Stir until the cream cheese is fully melted and the chili is creamy.
- Serve warm with Keto tortilla chips, avocado slices, lime wedges, and extra cilantro for garnish.
Notes
– For the best flavor, don’t rush the simmering process in step 3; it allows the broth to absorb the spice flavors fully.
– I’ve found that cutting the cream cheese into smaller cubes before adding it in step 4 helps it melt more smoothly into the chili, preventing clumps.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop over low heat, adding a splash of chicken broth or heavy cream if needed to restore consistency. – Food Safety: Ensure your precooked chicken breast reaches an internal temperature of 165°F (74°C) if you are cooking it fresh for this recipe. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– I’ve found that cutting the cream cheese into smaller cubes before adding it in step 4 helps it melt more smoothly into the chili, preventing clumps.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop over low heat, adding a splash of chicken broth or heavy cream if needed to restore consistency. – Food Safety: Ensure your precooked chicken breast reaches an internal temperature of 165°F (74°C) if you are cooking it fresh for this recipe. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For the best flavor, don’t rush the simmering process in step 3; it allows the broth to absorb the spice flavors fully.
- I’ve found that cutting the cream cheese into smaller cubes before adding it in step 4 helps it melt more smoothly into the chili, preventing clumps.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop over low heat, adding a splash of chicken broth or heavy cream if needed to restore consistency. – Food Safety: Ensure your precooked chicken breast reaches an internal temperature of 165°F (74°C) if you are cooking it fresh for this recipe.
This keto chicken chili is a testament to how flavorful and comforting low-carb eating can be. Enjoy this satisfying dish as is, or top with your favorite keto-friendly garnishes like avocado, fresh cilantro, or a squeeze of lime.
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