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A creamy, flavorful, and low-carb white chicken chili made with rotisserie chicken, cream cheese, and heavy cream, perfect for a keto diet.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne pepper (optional)
  • 4 cups chicken stock (preferably low-sodium)
  • 1 (4-ounce) can diced green chiles
  • 1 cup heavy whipping cream
  • 4 ounces cream cheese, cut into small cubes
  • 3 cups shredded rotisserie chicken

Instructions

  1. Shred rotisserie chicken into bite-sized pieces.
  2. Cut cream cheese into small cubes.
  3. Chop onion and mince garlic.
  4. Heat olive oil in a large pot over medium-low heat.
  5. Sauté onion and garlic in the oil until softened, about 3-5 minutes.
  6. Add oregano, cumin, salt, pepper, paprika, and cayenne pepper (if using) and cook for 1 minute to bloom the spices.
  7. Add chicken stock and green chiles, stir to combine, and increase heat to bring to a gentle boil.
  8. Reduce heat to a simmer and cook uncovered about 25 minutes until the stock reduces by at least one-third.
  9. Lower heat and add heavy cream, cream cheese cubes, and shredded chicken.
  10. Stir occasionally and cook 10–15 minutes over low heat until the cream cheese melts and the chili is hot and creamy, avoiding boiling to prevent dairy separation.
  11. Taste and adjust seasonings as needed.

Notes

Optional: While sautéing aromatics, add 1–2 seeded, minced jalapeños for more heat., Use an immersion blender to puree part of the chili for a creamier texture, then stir the shredded chicken back in., For slow cooker: sauté aromatics and spices, transfer to slow cooker with stock and chiles, cook on low 4–6 hours, add cream, cream cheese, and chicken during the last 30 minutes., For Instant Pot: sauté aromatics and spices, add stock and chiles, pressure cook 10 minutes, then add cream, cream cheese, and chicken and heat through using Sauté function., Store leftovers refrigerated for 3–4 days and reheat gently to avoid dairy separation., Freeze chili before adding cream and cream cheese for best texture, up to 3 months., To thicken chili, simmer uncovered until desired consistency or whisk in a small pinch of xanthan gum mixed with cold water.

Nutrition

Find it online: https://theproteincook.com/keto-white-chicken-chili/