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Creamy Keto White Chicken Chili: Comfort Food for Your Table

Close-up of a white bowl filled with creamy keto white chicken chili, topped with shredded chicken and green onions.
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Make this creamy, beanless keto white chicken chili for a satisfying, low-carb comfort meal. This recipe is easy to follow and perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cups shredded cooked chicken (rotisserie chicken works well)
  • 4 cups reduced-sodium chicken broth
  • 4 ounces diced green chiles (canned, undrained)
  • 8 ounces cream cheese, cut into cubes
  • 1 cup heavy cream
  • 1 cup Mexican blend cheese, shredded

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, cayenne pepper, salt, and black pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced green chiles. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to combine.
  5. Add the cream cheese cubes to the pot. Stir constantly until the cream cheese is fully melted and the chili begins to thicken.
  6. Stir in the heavy cream until the chili is smooth and creamy. Heat through, but do not boil.
  7. Stir in the Mexican blend cheese until it melts completely. Taste and adjust salt or cayenne pepper if needed.
  8. Serve your hearty low carb lunch or dinner hot. Garnish with your favorite keto toppings like avocado or sour cream.

Notes

  • For the creamiest texture, ensure your cream cheese is at room temperature before adding it to the pot.
  • You can cook this recipe in an Instant Pot or Slow Cooker; cook on low for 4 hours in the slow cooker, or use the manual/pressure cook setting for 10 minutes followed by a natural pressure release for 10 minutes in the Instant Pot.
  • If you prefer a thicker chili, you can use a small amount of xanthan gum mixed with water as a slurry at the end, but the cream cheese usually provides enough body.

Nutrition

Find it online: https://hearthbite.com/keto-white-chicken-chili-recipe-creamy-beanless/