High Protein White Chicken Chili – Creamy, Low Carb & Delicious
This Keto White Chicken Chili is a creamy and flavor-packed low-carb soup that will keep you full for hours. Perfect for a cozy dinner or meal prep!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Lunch, Main Course, Soup
- Method: Stovetop
- Cuisine: American, Western
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp oregano
- 1 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken stock
- 1 (4 oz) can green chiles
- 1/2 cup heavy whipping cream
- 4 oz cream cheese, cubed
- 3 cups shredded rotisserie chicken
Instructions
1. Add olive oil to a soup pot or Dutch oven over medium-low heat. When hot, add chopped onion and sauté until translucent.
2. Add minced garlic and cook until fragrant and slightly browned.
3. Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper (if using). Sauté for 1 minute.
4. Add chicken stock and green chiles. Stir well and bring to a low boil.
5. Reduce heat and simmer uncovered for about 25 minutes, or until the stock reduces by at least one-third.
6. Lower the heat to medium and add heavy whipping cream, cubed cream cheese, and shredded chicken.
7. Cook for another 10–15 minutes, stirring occasionally, until heated through and cream cheese is fully melted.
8. Remove from heat and serve with your favorite toppings like shredded cheese or sour cream.
Notes
Use red onion for more flavor or white/yellow onion for a more classic look. Cut cream cheese into small cubes before adding to ensure it melts smoothly. This soup is great for leftovers and can be refrigerated for up to 4 days.
Find it online: https://cookingwithramsay.com/high-protein-white-chicken-chili/