Simple Keto White Chicken Chili (Printable version)

A creamy, hearty white chicken chili with tender meat, green chiles, and aromatic spices—ready in under an hour.

# What you need:

→ Proteins

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Dairy

02 - 4 oz cream cheese, softened
03 - 1 cup heavy cream
04 - 1 cup shredded Monterey Jack cheese

→ Vegetables

05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 can (4 oz) diced green chiles

→ Broth & Seasonings

08 - 2 cups low-sodium chicken broth
09 - 1 tsp ground cumin
10 - 1 tsp dried oregano
11 - 1/2 tsp chili powder
12 - 1/2 tsp paprika
13 - 1/4 tsp cayenne pepper
14 - Salt and freshly ground black pepper to taste

→ Garnishes

15 - Fresh cilantro, chopped
16 - Sliced jalapeños
17 - Lime wedges

# How To:

01 - Place chicken breasts in a large saucepan or Dutch oven. Add chicken broth and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 15–18 minutes until chicken is cooked through.
02 - Remove chicken from the pot and shred using two forks. Set aside.
03 - In the same pot, cook onion over medium heat until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Add green chiles, cumin, oregano, chili powder, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly to release flavors.
05 - Return shredded chicken to the pot. Add cream cheese and stir until melted and well combined.
06 - Pour in heavy cream and bring to a gentle simmer. Add shredded Monterey Jack cheese and stir until melted and the chili achieves a creamy consistency.
07 - Season with salt and pepper to taste. Simmer for 5 more minutes to allow flavors to meld together.
08 - Serve hot, garnished with fresh cilantro, sliced jalapeños, and lime wedges if desired.

# Expert Advice:

01 -
  • This chili somehow tastes incredibly rich and indulgent while keeping carbs surprisingly low
  • The gentle heat from green chiles warms you through without overwhelming sensitive palates
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Cold cream cheese will leave you with tiny stubborn lumps that never quite melt away
  • The chili thickens considerably as it cools so don't panic if it seems slightly thin at first
  • Green chiles vary in heat between brands so taste before adding extra cayenne
03 -
  • Use shredded chicken from a rotisserie bird to cut prep time down to 15 minutes
  • Double the recipe and freeze half for those nights when cooking feels impossible

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