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Tasty Keto White Chicken Chili Recipe

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★★★★★

4.7 from 132 reviews

This Tasty Keto White Chicken Chili is a creamy, flavorful low-carb dish perfect for a comforting meal. Made with shredded chicken, green chiles, and a rich blend of cheeses and spices, it delivers a warm, hearty bowl that fits perfectly into a keto lifestyle. Slow-simmered to deepen the flavors and finished with heavy cream and melted cheese, this chili is both satisfying and indulgent without the carbs.

Ingredients

Scale

Cheese and Dairy

  • 1/2 cup heavy cream (makes it extra creamy and rich)
  • 1 cup Mexican blend cheese (I use Kraft for consistent melting)
  • 8 oz cream cheese (softened to room temperature)

Protein

  • 4 cups shredded chicken (rotisserie or cooked)

Vegetables and Aromatics

  • 1 small yellow onion (diced into 1/4-inch pieces)
  • 4 garlic cloves (freshly minced)
  • 4 oz green chiles (canned or fresh, drained)

Spices and Seasonings

  • 1 tbsp olive oil (or any neutral oil like avocado)
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp cumin (freshly ground preferred)
  • 1/2 tsp black pepper

Liquids

  • 4 cups reduced-sodium chicken broth

Instructions

  1. Prep the aromatics: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having everything prepped and ready will make the cooking process smooth and prevent overcooking of aromatics. This is especially important for garlic, which can burn quickly once the heat is on.
  2. Sauté onion and garlic: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. This slow sautéing develops a sweet, rich base for the chili and prevents harsh raw flavors from dominating the final dish.
  3. Add broth and spices: Pour in the chicken broth and bring to a boil, then reduce heat to a gentle simmer. Add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well to combine all the spices evenly.
  4. Simmer the chili: Simmer the mixture gently for 40 minutes to allow the flavors to meld and deepen. This longer simmering is crucial for building complexity in the broth and letting the spices fully develop, resulting in a deeply flavored chili.
  5. Melt cheeses into broth: Reduce the heat to low and cut the softened cream cheese into small chunks for faster melting. Stir the cream cheese into the simmering broth until completely melted and smooth. Add the heavy cream and Mexican blend cheese, stirring constantly until the cheese is fully melted and the mixture is creamy and homogeneous. Keep the heat low to prevent the dairy from breaking or curdling. Adding the cheeses separately ensures even melting without clumping.
  6. Finish with chicken: Stir in the shredded chicken and simmer for 5 minutes to warm through and allow the chicken to absorb the flavors of the broth.
  7. Adjust and serve: Taste and adjust seasonings as needed. The chili should be creamy, flavorful, and well-balanced. Serve hot and enjoy!

Notes

  • Use rotisserie chicken or any pre-cooked shredded chicken for convenience.
  • Keep heat low when adding cream cheese and other dairy to avoid curdling.
  • Simmering the chili for 40 minutes enhances flavor development significantly.
  • Freshly ground cumin and dried oregano provide the best aromatic kick.
  • Adjust cayenne pepper quantity to your spice tolerance.
  • Use reduced-sodium broth to control saltiness.

Keywords: keto chicken chili, white chicken chili, low carb chili, creamy chicken chili, keto dinner, keto soup

Find it online: https://yumwithmia.com/tasty-keto-white-chicken-chili-recipe/