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A creamy, cheesy, low-carb white chicken chili made in under an hour with shredded chicken, cream cheese, Mexican cheese blend, and green chiles, perfect for a comforting keto meal.

Ingredients

Scale
  • 1 tbsp Olive oil
  • 1 small Yellow onion (diced)
  • 4 cloves Garlic (minced)
  • 4 cups Chicken broth, reduced sodium
  • 1/2 cup Heavy cream
  • 1 4-oz can Green chiles (diced; drained)
  • 1 tsp Cumin
  • 1 tsp Dried oregano
  • 1/4 tsp Cayenne pepper (optional)
  • 1/2 tsp Sea salt (to taste)
  • 1/2 tsp Black pepper (to taste)
  • 8 oz Cream cheese (softened to room temperature, cut into small pieces)
  • 1 cup Mexican blend cheese (shredded)
  • 4 cups Shredded chicken

Instructions

  1. Soften cream cheese to room temperature and cut into small pieces.
  2. Dice the onion and mince the garlic.
  3. Drain the diced green chiles.
  4. Shred cooked chicken (about 4 cups) or have rotisserie/Instant Pot chicken ready.
  5. Heat olive oil in a Dutch oven over medium heat.
  6. Sauté the diced onion 5–7 minutes until softened and fragrant.
  7. Add minced garlic and cook 1–2 minutes until fragrant.
  8. Pour in chicken broth, heavy cream, green chiles, cumin, oregano, cayenne (optional), salt, and black pepper; bring to a boil.
  9. Reduce heat to medium and simmer uncovered about 40 minutes until the liquid reduces and thickens.
  10. If using raw chicken, add 2 lb boneless skinless chicken breasts with the broth, simmer about 20 minutes until cooked through, remove and shred the chicken, then return shredded chicken to the pot near the end.
  11. Optional: use an immersion blender to blend the soup just before adding cheeses for a velvety texture.
  12. Reduce heat to low and stir in the softened cream cheese and shredded Mexican blend cheese until smooth and melted.
  13. Gradually fold in shredded chicken (adding a cup at a time if desired) and simmer 5 minutes until heated through and thickened.
  14. Taste and adjust salt and pepper to preference.

Notes

Leave the chili uncovered during simmering to reduce and thicken the broth., Make sure cream cheese is very soft to avoid clumps., Use less cream cheese if a lighter texture is preferred., Immersion blender can be used for extra smoothness before adding chicken and cheeses., Add shredded chicken gradually for best thickness control., Raw chicken can be cooked in pot with broth instead of pre-shredded chicken., Keto-friendly veggies like zucchini, cauliflower rice, mushrooms, or bell peppers can be added for variety., Slow cooker version works: sauté onions and garlic, combine all through simmer step in Crock-Pot, cook until chicken done, stir in cheeses at the end., Store leftovers in airtight containers in the fridge for 3 to 4 days; reheat gently adding broth or cream if thickened., Freezes well for up to 3 months; thaw overnight and reheat gently with stirring and optional cream or cheese addition.

Nutrition

Find it online: https://theproteincook.com/i-make-the-creamiest-keto-white-chicken-chili-in-under-an-hour/