Keto White Chicken Chili: Easy and Delicious Low-Carb Meal
Keto White Chicken Chili is creamy, cheesy, and flavorful, making for a delightful low carb meal.
Equipment
- Dutch oven
Ingredients
- 1 tablespoon Olive oil
- 1 small Yellow onion diced
- 4 cloves Garlic minced
- 4 cups Chicken broth reduced sodium
- ½ cup Heavy cream
- 1 4-oz can Green chiles diced; drained
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- ¼ teaspoon Cayenne pepper optional
- ½ teaspoon Sea salt to taste
- ½ teaspoon Black pepper to taste
- 8 oz Cream cheese at room temperature, cut into small pieces
- 1 cup Mexican blend cheese shredded
- 4 cups Shredded chicken
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add the onion and saute for 5-7 minutes, until soft.
- Add the garlic and saute for 1-2 minutes, until fragrant.
- Add the chicken broth, heavy cream, green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then lower the heat to medium and simmer for about 40 minutes, until soup has reduced and thickened a bit.
- Reduce heat to low. Stir in the cream cheese and shredded cheese, until the cheese has melted and the soup is smooth.
- Stir in the shredded chicken. Simmer the keto white chicken chili for about 5 minutes, until thick and creamy. Adjust salt and pepper to your taste.
Notes
Check out my recipe tips to help you get a creamier texture, the perfect chicken-to-broth ratio, and how to thicken if needed. Keep leftovers in the fridge for up to 3–4 days. It reheats very well! Freeze this low carb white chicken chili for about 3 months.
Nutrition
Serving: 1cupCalories: 352kcalCarbohydrates: 6.5gProtein: 25.7gFat: 25gFiber: 0.8gSugar: 2.6g
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