Name: Keto White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 (4 oz) can diced green chilies; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups cooked shredded chicken; 1 cup chicken broth; 4 oz cream cheese, softened; 1 cup heavy cream; 1/2 cup shredded Monterey Jack cheese; 1/4 cup chopped fresh cilantro (optional); Sliced jalapeños or avocado for topping (optional)

Description

A creamy, hearty, and low-carb Keto White Chicken Chili made with shredded chicken, green chilies, cream cheese, and warming spices. Perfect for cozy nights or meal prep, this one-pot recipe is keto-friendly and full of flavor.

Ingredients

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 (4 oz) can diced green chilies

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups cooked shredded chicken

1 cup chicken broth

4 oz cream cheese, softened

1 cup heavy cream

1/2 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro (optional)

Sliced jalapeños or avocado for topping (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in minced garlic, green chilies, cumin, oregano, paprika, chili powder, salt, and black pepper. Sauté for 1–2 minutes.
Add shredded chicken and chicken broth. Stir well and bring to a simmer.
Reduce heat to low and stir in cream cheese until melted and incorporated.
Pour in heavy cream and add Monterey Jack cheese. Simmer gently for 10–15 minutes, stirring occasionally, until thickened and creamy.
Taste and adjust seasoning as needed.
Serve hot with optional toppings like fresh cilantro, sliced jalapeños, or avocado.

Notes

To make it spicier, add more chili powder or a dash of cayenne pepper.

Use coconut cream and dairy-free cream cheese for a dairy-free version.

Simmer longer or add more cheese for a thicker consistency.

Swap Monterey Jack with cheddar or pepper jack for variety.

Instant Pot: Sauté aromatics, then pressure cook (minus cream and cheese) for 5 minutes. Stir in dairy at the end.

Slow Cooker: Add all but dairy and cook on low for 4–6 hours. Stir in cream, cream cheese, and cheese during the last 30 minutes.

Store leftovers in fridge up to 4 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 520mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 28g
Cholesterol: 115mg