Okay, y’all, let me tell you about this Keto White Chicken Chili. Seriously, if you’re craving creamy, dreamy comfort food but trying to keep things low-carb, this is *the* recipe. It’s Tex-Mex magic meets keto goodness! I’m Casey Mitchell, and around these parts, I’m known for taking classic Texas flavors and giving ’em a healthy spin.
I’ve been messing around with Tex-Mex cuisine since I could reach the stove (thanks, Mom!). Adapting it to keto has been a fun challenge. This chili? It’s special. It’s got that rich, satisfying flavor of traditional white chicken chili, but it won’t send your blood sugar through the roof. Plus, it’s super easy. What’s not to love?
Why You’ll Love This Keto White Chicken Chili
Okay, seriously, why *won’t* you love it? This Keto White Chicken Chili is a total game-changer, and here’s why:
- It’s ridiculously flavorful: We’re talking creamy, savory, with just the right amount of kick. Trust me; your taste buds will thank you.
- Super easy to make: Even on a busy weeknight, you can whip this up in under an hour. One pot, minimal fuss – that’s my kind of cooking!
- Keto-friendly and good for you: All the comfort, none of the carbs. Perfect for staying on track without feeling deprived.
- A family favorite: Even my pickiest eaters gobble this up. Need I say more? For more recipe ideas, you’ve got to check out all the recipes here!
Ingredients for Keto White Chicken Chili
Alright, let’s gather our goodies! Here’s what you’ll need to make this magical Keto White Chicken Chili happen. Don’t skimp – each ingredient plays a starring role! I always like to have everything prepped and ready to go before I even turn on the stove. Makes things go *so* much smoother!
- 1 tablespoon olive oil
- 1 onion, chopped (about 1 cup – I like mine finely chopped!)
- 2 cloves garlic, minced (fresh is always best, trust me!)
- 1 green bell pepper, chopped (seeds removed, of course!)
- 1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great here, too!)
- 4 cups chicken broth (low sodium is my preference)
- 1 can (4 ounces) green chiles, diced (mild or hot, depending on your spice preference!)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional – for an extra kick!)
- 4 ounces cream cheese, softened (this is KEY for creaminess!)
- 1/2 cup heavy cream (adds richness that’s just divine)
- Salt and pepper to taste (don’t be shy!)
- Optional toppings: shredded cheese, sour cream, avocado (because toppings make everything better!)
How to Make Keto White Chicken Chili: Step-by-Step
Alright, let’s get cookin’! Follow these super simple steps, and you’ll have a pot of creamy, dreamy Keto White Chicken Chili simmering in no time. Don’t worry; I’ll guide you through it. And seriously, if I can do it, you can *definitely* do it. This is way easier than it looks, I promise!
- Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Toss in the minced garlic and chopped green bell pepper and cook for another 2 minutes, until fragrant. Careful not to burn the garlic – that’s a flavor no-no!
- Add the good stuff: Stir in the cooked and shredded chicken, chicken broth, diced green chiles, cumin, chili powder, and cayenne pepper (if you’re feeling spicy!). Give it all a good stir to combine.
- Simmer, simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This is *key*! It lets all those amazing flavors meld together and get happy.
- Get creamy: Stir in the softened cream cheese until it’s completely melted and smooth. If it’s being stubborn, just keep stirring – it’ll get there! Then, pour in the heavy cream and stir until everything is well combined and gloriously creamy.
- Season and serve: Season with salt and pepper to taste. Don’t be afraid to taste and adjust! Now, ladle that deliciousness into bowls and top with your favorite goodies. Shredded cheese, sour cream, avocado… the possibilities are endless! For more great recipes, check out this page!
Tips for the Best Keto White Chicken Chili
Okay, listen up! You wanna make *good* chili, or the *best* chili? Follow these tips, and you’ll be crowned chili champ, for real. These are my little secrets I’ve picked up making this recipe a million times. Seriously, this is gonna take your Keto White Chicken Chili to the next level!
- Rotisserie Chicken is Your Friend: Seriously, grab a rotisserie chicken from the store. It saves time, adds flavor, and is just plain easy. Shred it up and toss it in!
- Spice it Your Way: Not a fan of heat? Skip the cayenne pepper! Want it hotter? Add a pinch more. Taste as you go. It’s *your* chili!
- Creaminess is Key: Make sure your cream cheese is *softened* before you add it. Cold cream cheese will clump. Yuck! And if it’s still not as thick as you want, simmer a bit longer, uncovered, to let some liquid evaporate. Looking for more amazing recipes? Check out this site!
Ingredient Notes and Substitutions for Keto White Chicken Chili
Alright, let’s talk swaps! Sometimes you gotta roll with what you’ve got, right? Here are some notes on ingredients and some easy-peasy substitutions for this Keto White Chicken Chili. Don’t stress if you’re missing something – we’ll make it work!
- Chicken Broth: Wanna boost the nutrition? Use bone broth instead! It adds a deeper flavor and extra collagen. Trust me, it’s delicious.
- Cream Cheese: Dairy-free? No problem! Use a vegan cream cheese alternative. Kite Hill makes a great one! Just make sure it’s softened, just like regular cream cheese.
- Heavy Cream: If you’re avoiding dairy altogether, coconut cream is your friend! Use the thick part from the top of a can of full-fat coconut milk. It adds a lovely richness, just a little coconutty!
Serving Suggestions for Keto White Chicken Chili
Okay, so you’ve got this amazing pot of Keto White Chicken Chili… now what? Toppings, my friend, toppings are where it’s at! But it’s not *just* about what goes *in* the chili, it’s what goes *on* it, too! Think of it like a blank canvas; let’s make it a masterpiece!
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend – can’t go wrong!
- Sour Cream: A dollop of tangy goodness. Or, for extra coolness, try a little Greek yogurt.
- Avocado: Diced or sliced, because avocado makes everything better. Healthy fats FTW!
- Low-Carb Tortilla Chips: For dipping, of course! Look for brands made with almond flour or coconut flour.
Need some Thanksgiving appetizer inspo? Check out this page for even more ideas!
Storing and Reheating Your Keto White Chicken Chili
So, you’ve made a big batch of this Keto White Chicken Chili… and you’ve got leftovers! No problem. This stuff is just as amazing (maybe even more so!) the next day. Here’s how to store and reheat it like a pro. Trust me, future you will thank you for planning ahead!
- Refrigerator Storage: Let the chili cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. This also lets all of those great flavors mingle together even more!
- Freezer Storage: For longer storage, freeze the chili. Again, cool it completely first. Then, portion it out into freezer-safe bags or containers. It’ll be good for up to 2 months. When you’re ready to eat, let it thaw overnight in the fridge.
- Reheating on the Stovetop: This is my favorite method! Pour the chili into a pot and heat it over medium heat, stirring occasionally, until it’s heated through. If it seems too thick, add a splash of chicken broth.
- Reheating in the Microwave: In a hurry? Microwave it! Put a portion in a microwave-safe bowl, cover it loosely, and heat it in 1-minute intervals, stirring in between, until it’s heated through. Watch out – it can splatter!
Frequently Asked Questions About Keto White Chicken Chili
Got questions? I’ve got answers! Here are some of the most common questions I get asked about this Keto White Chicken Chili. Don’t be shy – if you’ve got another question, just drop it in the comments below! Gotta make sure you get it right, y’all!
Is Keto White Chicken Chili really keto-friendly?
Yep! This recipe is designed to be low in carbs and high in healthy fats, which is exactly what you want on a keto diet. I’ve made sure to avoid high-carb ingredients like beans and corn. Just watch your toppings!
Can I make this in a slow cooker?
Absolutely! Slow cookers are amazing! Just toss all the ingredients (except the cream cheese and heavy cream) into your slow cooker and cook on low for 6-8 hours. Then, stir in the cream cheese and heavy cream during the last 30 minutes. Easy peasy!
Can I add beans to Keto White Chicken Chili?
Technically, you *can*, but it won’t be keto anymore! Beans are pretty high in carbs. If you’re not worried about keto, go for it. But if you’re trying to keep it low-carb, stick to the recipe!
How spicy is this Keto White Chicken Chili?
It’s got a *little* kick, but it’s not overwhelming. I’d say it’s mild-medium. But, like I said before, you can adjust the amount of cayenne pepper to suit your taste. Want it spicier? Add more! Want it milder? Leave it out!
Can I use different types of cheese?
Of course! I prefer a Mexican blend or Monterey Jack. But cheddar, Colby, or even pepper jack would be delicious! Use whatever you like best. It’s *your* chili, after all!
Nutritional Information Disclaimer
Okay, a quick but important note! The nutritional information provided for this Keto White Chicken Chili is just an estimate. It’s based on commonly available ingredients and online calculators. But, hey, brands and ingredients vary, ya know? So, those numbers might not be spot-on. If you’re tracking macros super carefully, I always recommend calculating it yourself using the specific brands you use. For more information, see my disclaimer here!
Print
Keto White Chicken Chili
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Keto
Description
Enjoy this creamy, low-carb white chicken chili, perfect for a comforting and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 can (4 ounces) green chiles, diced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and green bell pepper; cook for 2 minutes.
- Stir in shredded chicken, chicken broth, green chiles, cumin, chili powder, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat and simmer for 15 minutes to allow flavors to meld.
- Stir in cream cheese until melted and smooth. Add heavy cream and stir until well combined.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese, sour cream, or avocado, if desired.
Notes
- For extra flavor, use rotisserie chicken.
- Adjust the amount of cayenne pepper to control the spice level.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
