Keto White Chicken Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithmia.com/keto-white-chicken-chili-recipe/
