Description
A comforting and keto-friendly white chicken chili that offers a creamy texture and rich flavors without the carbs.
Ingredients
Scale
- 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
- 1/2 tsp Black pepper
- 8 oz Cream cheese, at room temperature
- 1 cup Shredded Mexican blend cheese
- 4 cups Shredded chicken
Instructions
- Warm the olive oil in a Dutch oven over medium heat.
- Add the diced onion to the pot and sauté for about 5-7 minutes until soft and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, then add the drained diced green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir and bring to a boil.
- Reduce the heat and let it simmer for 40 minutes.
- Add the cream cheese and shredded Mexican cheese, stirring until melted and smooth.
- Fold in the shredded chicken and simmer for an additional 5 minutes.
- Taste the chili and adjust seasoning if needed before serving.
Notes
Serve garnished with chopped cilantro, avocado slices, or additional shredded cheese. Pairs well with a salad or keto-friendly tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: keto, chicken chili, creamy chili, low carb chili, comfort food