Creamy White Chicken Chili Recipe
This Keto White Chicken Chili is rich, creamy, and packed with tender shredded chicken, green chiles, and warm spices. Made without beans or corn, it's an easy, satisfying low-carb dinner that comes together in about 35 minutes using rotisserie chicken.
Servings: 6 servings
Calories: 260kcal
Ingredients
Ingredients
- 2½ cups cooked shredded chicken rotisserie or leftover chicken
- ¼ cup diced onion
- 1 green bell pepper diced
- 2 garlic cloves finely minced
- 2¼ cups low-sodium chicken broth
- 1 4-ounce can mild diced green chiles
- 1 jalapeño diced
- 2 tablespoons butter or olive oil
- ¼ cup heavy whipping cream
- 4 ounces cream cheese softened
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- Salt and black pepper to taste
Optional toppings:
- Fresh lime juice
- Chopped cilantro
- Shredded pepper jack cheese
- Diced avocado
- Sour cream
- Sliced jalapeños
Instructions
- Sauté the vegetables. Melt the butter in a large pot over medium-high heat. Add the diced onion, green bell pepper, green chiles, and jalapeño. Cook for 4–5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the broth and seasonings. Pour in the chicken broth and stir in the cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 5 minutes.
- Make the chili creamy. In a medium bowl, combine the softened cream cheese and heavy cream. Add the mixture to the pot and stir until the cream cheese melts into the broth. Keep the heat low enough to maintain a gentle simmer.
- Add the chicken. Stir in the cooked, shredded chicken and simmer gently for another 5 minutes, until the chicken is heated through and the chili is creamy.
- Finish and serve. Remove from the heat and add a squeeze of fresh lime juice, if desired. Ladle into bowls and top with avocado, cilantro, shredded cheese, sour cream, or your favorite toppings.
Notes
Serving size: This recipe makes 6 smaller servings, estimated at about 1 cup each. The exact amount depends on how much the broth reduces during cooking. For accurate portions, measure the finished chili and divide it evenly into 6 bowls. For larger dinner portions, you may get approximately 3–4 servings instead.
Using raw chicken: If you don't have cooked chicken, cook approximately 1 pound of boneless chicken breast or thighs until the internal temperature reaches 165°F (74°C). Shred the cooked chicken before adding it to the chili. Allow extra cooking time.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 5g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 246mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg | Net Carbs: 4g