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Tasty Keto White Chicken Chili

Bean-free white chicken chili with cream cheese, green chiles, and tender shredded chicken for a creamy, low-carb comfort dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion diced
  • 1 tablespoon minced garlic
  • 1.5 lbs boneless skinless chicken breasts or 4 cups shredded rotisserie chicken
  • 3 cups chicken broth or bone broth
  • 1 can (4.5 oz) diced green chiles undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • Salt and black pepper to taste
  • 8 oz cream cheese softened and cubed
  • 1/4 cup heavy whipping cream
  • 1 tablespoon fresh lime juice
  • Shredded Monterey Jack cheese, avocado, fresh cilantro, sliced jalapeños, and sour cream for garnish

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Two forks (for shredding)
  • Instant read thermometer

Method
 

  1. Heat butter or olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 3 to 5 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
  2. If using raw chicken: Add chicken breasts and chicken broth to the pot. Bring to a boil, reduce to a simmer, cover partially, and cook 15 to 20 minutes until chicken reaches 165°F. Remove chicken, shred with two forks, and return to pot. If using rotisserie chicken: Add shredded chicken and broth to pot and bring to a simmer.
  3. Add diced green chiles with liquid, cumin, oregano, chili powder, cayenne if using, salt, and pepper. Simmer 5 to 10 minutes to allow flavors to meld.
  4. Reduce heat to low. Add cubed cream cheese and heavy cream. Stir gently and consistently for 3 to 4 minutes until cream cheese is completely melted and chili is velvety and smooth.
  5. Stir in fresh lime juice. Taste and adjust seasoning with more salt, pepper, or cayenne as desired.
  6. Ladle into bowls and top with shredded cheese, diced avocado, fresh cilantro, sliced jalapeños, and sour cream.

Notes

Storage: Store in airtight container for up to 4 days. Chili improves with time as flavors develop. Reheat gently on stovetop over low heat with a splash of broth to thin if needed. Freezes well for up to 3 months. Thaw overnight in refrigerator. Net Carbs: Approximately 6-7 grams per serving from onion, green chiles, and cream cheese. Toppings add minimal carbs except avocado (about 2g per 1/4 fruit). Instant Pot: Sauté onion and garlic, add chicken, broth, chiles, and spices. Pressure cook high 8 minutes, quick release. Shred chicken, switch to sauté, add cream cheese and heavy cream, stir until smooth. Slow Cooker: Add everything except cream cheese, heavy cream, and lime juice. Cook low 6-8 hours or high 3-4 hours. Shred chicken, stir in dairy on warm for 15 minutes, add lime juice. Dairy-Free: Use 8 oz full-fat canned coconut cream in place of cream cheese and heavy cream combined. Thickness: For thicker chili, add 1/2 teaspoon xanthan gum while stirring vigorously after cream cheese incorporation. Pro Tip: Always bring cream cheese to room temperature before adding to prevent clumping. Keep heat at gentle simmer after adding dairy to prevent separation.