Keto White Chicken Chili Recipe

Introduction

This Keto White Chicken Chili is a creamy, flavorful twist on classic chili that’s perfect for low-carb diets. Packed with tender chicken, spices, and a rich broth, it’s both comforting and satisfying.

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

1. Step 1: Heat olive oil in a soup pot or Dutch oven over medium-low heat. Add the chopped onion and sauté until it becomes translucent. Then add the minced garlic and cook until the garlic starts to brown, stirring frequently.
2. Step 2: Stir in oregano, cumin, salt, pepper, paprika, and optional cayenne pepper. Cook for about 1 minute to toast the spices.
3. Step 3: Pour in the chicken stock and add the can of green chiles. Stir well and increase the heat until the mixture reaches a low boil.
4. Step 4: Reduce the heat to a gentle simmer, leaving the pot uncovered. Let it simmer for about 25 minutes, stirring occasionally, until the stock has reduced by at least one-third.
5. Step 5: Lower the heat to medium. Add the heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Stir occasionally and cook for 10–15 minutes until the chili is heated through and the cream cheese has fully melted.
6. Step 6: Remove from heat and serve immediately. Top with your favorite garnishes such as shredded cheese or sour cream if desired.

Tips & Variations

• For extra flavor, roast your own chicken or use leftover cooked chicken instead of rotisserie.
• If you prefer a thicker chili, simmer a little longer or add a small amount of xanthan gum to thicken without carbs.
• Adjust cayenne pepper to control the heat level to your liking.
• Serve with avocado slices or fresh cilantro for a fresh contrast.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without cream cheese?

Yes, but the cream cheese adds richness and smooth texture. You can substitute with sour cream or mascarpone for a similar creaminess.

Is this recipe suitable for a strict keto diet?

Absolutely. The ingredients are low in carbs and high in fat and protein, making it a great option for a ketogenic meal.

Keto White Chicken Chili Recipe

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★★★★★

4.5 from 106 reviews

This Keto White Chicken Chili is a rich, creamy, and flavorful low-carb chili made with shredded rotisserie chicken, aromatic spices, and a blend of cream cheese and heavy cream for a satisfying, creamy texture. Perfect for those following a keto diet, this stovetop chili delivers a hearty meal without the carbs, packed with protein and warming spices.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped

Spices

• 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)

Liquids and Canned Goods

• 4 cups chicken stock
• 4 oz can green chiles
• 1/2 cup heavy whipping cream

Dairy and Protein

• 4 oz cream cheese, cubed
• 3 cups shredded rotisserie chicken

Instructions

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a soup pot or Dutch oven over medium-low heat. Add the chopped onion and sauté until it becomes translucent. Then add the minced garlic and cook until the garlic starts to brown and the onion is fully translucent.
2. Add Spices: Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper (if using). Sauté the mixture for about 1 minute to toast the spices and develop the flavors.
3. Add Liquids and Simmer: Pour in the 4 cups of chicken stock and the 4-ounce can of green chiles. Stir thoroughly and increase heat until the mixture reaches a low boil. Then reduce the heat to a gentle simmer, leaving the pot uncovered. Let it simmer, stirring occasionally, for about 25 minutes or until the stock has reduced by at least one-third.
4. Add Cream and Chicken: Lower the heat to medium. Add the heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken to the pot. Stir occasionally and cook for 10 to 15 minutes until the chili is heated through and the cream cheese has completely melted, creating a creamy texture.
5. Serve: Remove the chili from heat and serve hot. Optionally, top with shredded cheese, sour cream, or your favorite keto-friendly garnishes.

Notes

• For extra spice, add more cayenne pepper or a dash of hot sauce.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Use rotisserie chicken for convenience, or cook and shred your own chicken breasts.
• Adjust seasoning to taste before serving.
• This recipe is naturally gluten-free and keto-friendly.

Keywords: keto chicken chili, white chicken chili, low carb chili, creamy chicken chili, rotisserie chicken chili, ketogenic recipe