Creamy Keto White Chicken Chili Ultimate
This Creamy Keto White Chicken Chili is the ultimate comfort food, blending tender chicken, rich creaminess, and a delightful amount of spice, all while staying true to your keto lifestyle. It's low in carbs, high in healthy fats, and packed with protein, making it a perfect choice for lunch or dinner.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Stirring spoon
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup shredded cheddar cheese optional, for extra cheesiness
- Salt to taste
- Pepper to taste
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped green bell pepper and cook for a few more minutes, until slightly softened.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the diced green chilies, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for about a minute, stirring constantly, until the spices are fragrant.
- Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the pot from the heat.
- Add the softened cream cheese and stir until completely melted and smooth.
- Stir in the heavy cream and cheddar cheese (if using) until everything is well combined and the chili is nice and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings like avocado, sour cream, cilantro, and extra shredded cheese.
Notes
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through. For freezing, let it cool completely before transferring to a freezer-safe container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. To vary the recipe, add a pinch of cayenne pepper or a chopped jalapeño for a spicy kick. Use smoked paprika for a smoky flavor. For a dairy-free version, use full-fat coconut milk instead of heavy cream and dairy-free cream cheese.