Description
A rich and creamy keto white chicken chili that is low-carb and bean-free, featuring tender chicken, diced green chilies, and a blend of warming spices. This comforting and flavorful soup is perfect for chilly evenings or easy meal prep, offering a delicious alternative to traditional chili with creamy cheese and savory broth.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup canned diced green chilies
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack or mozzarella cheese
Optional Toppings
- Fresh cilantro
- Sliced jalapeños
- Avocado
- Sour cream
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare the base for sautéing the aromatics.
- Sauté onion: Add the diced onion and cook for 3–4 minutes until softened and translucent, releasing its sweetness.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, enhancing the flavor of the chili.
- Add chicken and spices: Place chicken breasts or thighs into the pot along with chicken broth, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
- Simmer the chili: Bring the mixture to a boil, reduce heat to low, and simmer uncovered for 20–25 minutes until the chicken is fully cooked and flavors meld.
- Shred chicken: Remove the chicken from the pot, shred it finely using two forks, then return the shredded chicken back to the pot.
- Add cream cheese: Stir in the softened cream cheese until it is completely melted and the chili becomes smooth and creamy.
- Incorporate cream and cheese: Add heavy cream and shredded Monterey Jack or mozzarella cheese, stirring occasionally. Simmer an additional 5–10 minutes until the chili thickens and is rich and creamy.
- Adjust seasoning and serve: Taste the chili and adjust the seasoning as needed. Serve hot with optional toppings like fresh cilantro, sliced jalapeños, avocado, and sour cream.
Notes
- Chicken thighs provide more richness and tenderness compared to chicken breasts.
- For thicker chili, continue simmering uncovered for a few extra minutes to reduce liquid.
- This chili stores well in the refrigerator for up to 4 days, making it excellent for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
