Introduction

This Keto White Chicken Chili is a creamy, comforting dish perfect for a low-carb lifestyle. Packed with tender shredded chicken and rich flavors, it’s both satisfying and easy to make. Enjoy a hearty bowl that warms you up without the carb overload.

A white bowl filled with creamy orange-speckled soup showing chunks of shredded chicken and small bits of onion throughout. On top, there is a dollop of white sour cream placed near the center, garnished with a fresh green sprig of cilantro. A gold spoon is partially submerged on the right side, resting inside the bowl. The bowl sits on a white marbled surface with a corner showing a white cloth napkin. Another bowl is slightly visible in the top left corner with a similar soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 cloves garlic (minced)
1 small onion (chopped)
1 tsp oregano
1 1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
4 cups chicken stock
4 oz can green chiles
1/2 cup heavy whipping cream
4 oz cream cheese (cubed)
3 cups shredded rotisserie chicken

Instructions

Step 1: Heat olive oil in a soup pot or Dutch oven over medium-low heat. Add chopped onion and sauté until it becomes translucent, about 3-5 minutes. Add minced garlic and cook until the garlic starts to brown and the onion is fully translucent.
Step 2: Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper if using. Sauté this spice mixture for 1 minute to release the flavors.
Step 3: Pour in chicken stock and add the can of green chiles. Stir everything well and increase the heat until the mixture reaches a low boil.
Step 4: Reduce the heat to a gentle simmer and cook uncovered. Stir occasionally and let it simmer for about 25 minutes, allowing the stock to reduce by at least one-third.
Step 5: Turn the heat to medium and add the heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Stir occasionally and cook for another 10-15 minutes until the chili is heated through and the cream cheese has fully melted.
Step 6: Remove from heat and serve. Top with your favorite cheeses, sour cream, or fresh herbs as desired.

Tips & Variations

For extra heat, add more cayenne pepper or a diced jalapeño when sautéing the onions.
Use bone broth instead of chicken stock for added richness and nutrients.
Swap shredded rotisserie chicken for leftover cooked chicken breasts or thighs if preferred.
Garnish with fresh cilantro and a squeeze of lime for a bright finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent curdling. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has an orange and white swirled texture, showing visible pieces of shredded chicken within. On top of the soup, there is a dollop of white sour cream placed near the center, accompanied by a bright green slice of avocado resting at the edge. A gold spoon is partially submerged on the right side of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without cream cheese?

Yes, you can omit the cream cheese, but it adds a creamy texture and richness that enhances the chili. If skipping it, consider adding extra heavy cream or a splash of coconut milk to maintain creaminess.

Is this recipe suitable for keto beginners?

Absolutely. This chili uses low-carb ingredients and simple spices, making it an excellent dish for those new to keto. It’s filling and flavorful while keeping carbohydrates low.