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Keto White Chicken Chili is a creamy and delicious low-carb soup perfect for a cozy meal.

PERFECT KETO WHITE CHICKEN CHILI

This Keto White Chicken Chili is a creamy, comforting, and flavorful dish perfect for those following a ketogenic diet. Packed with protein and healthy fats, this chili is incredibly satisfying and customizable with your favorite keto-friendly toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1-2 jalapeños, seeded and minced
  • 6 cups chicken broth
  • 4 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup Monterey Jack cheese, shredded
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • Optional toppings: Avocado, sour cream, cilantro, shredded cheese, crushed pork rinds

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Two forks
  • Immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and jalapeño and cook for another minute until fragrant.
  4. Add the chicken breasts to the pot and sear on all sides until lightly browned.
  5. Pour in the chicken broth, making sure the chicken is submerged.
  6. Bring the mixture to a boil, then reduce the heat to a simmer.
  7. Cover the pot and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
  8. Remove the chicken breasts from the pot and place them on a cutting board.
  9. Using two forks, shred the chicken into bite-sized pieces.
  10. Return the shredded chicken to the pot.
  11. Add the softened cream cheese, heavy cream, Monterey Jack cheese, cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper to the pot.
  12. Stir well until the cream cheese and cheese are melted and the chili is smooth and creamy. Use an immersion blender for a smoother texture (optional).
  13. Let the chili simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
  14. Taste and adjust the seasonings as needed.
  15. Serve hot and garnish with your favorite keto-friendly toppings, such as avocado, sour cream, cilantro, shredded cheese, or crushed pork rinds.

Notes

For a smoother chili, ensure cream cheese is fully softened before adding. To prevent graininess, whisk softened cream cheese with a little warm broth before adding to the chili. To thicken the chili, add 1/4 teaspoon of xanthan gum sparingly. Chili can be made 2-3 days in advance and stored in the refrigerator or frozen for longer storage. Adjust spice level by adding more or less jalapeño or cayenne pepper. Keto-friendly vegetables like cauliflower rice or chopped bell peppers can be added. For extra flavor, add cooked and crumbled sugar-free bacon.