Keto White Chicken Chili: Creamy, Low-Carb Comfort in a Bowl
This Keto White Chicken Chili is a creamy, flavorful, and low-carb meal that’s perfect for a cozy dinner and will keep you full for hours!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
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.
2. When the oil is heated, add chopped onion and sauté until translucent.
3. Add minced garlic and cook until the garlic starts to brown.
4. Add oregano, cumin, salt, pepper, paprika, and optional cayenne pepper. Sauté for 1 minute.
5. Pour in chicken stock and green chiles. Stir thoroughly and increase heat to bring to a low boil.
6. Reduce heat to a gentle simmer and cook uncovered for about 25 minutes, stirring occasionally, until the stock has reduced by at least one-third.
7. Turn heat to medium and add heavy whipping cream, cream cheese, and shredded rotisserie chicken.
8. Cook for 10–15 minutes, stirring occasionally, until the chili is fully heated through and cream cheese has melted.
9. Remove from heat and serve hot. Top with cheese, sour cream, or your favorite keto-friendly toppings if desired.
Notes
You can use white or yellow onion for appearance, but red onion adds more flavor. To ensure cream cheese melts smoothly, cube it before adding or break it up while stirring. This chili reheats well and is excellent for meal prep.
Find it online: https://cookingwithramsay.com/keto-white-chicken-chili/