Simple Keto White Chicken Chili (Printable)

Creamy, mildly spicy white chili with tender chicken and rich spices—ideal for comforting low-carb meals.

# What You’ll 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 (4 oz) can 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

# Steps:

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 until fragrant.
04 - Add green chiles, cumin, oregano, chili powder, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly to bloom the spices.
05 - Return shredded chicken to the pot. Add cream cheese and stir until completely melted and well combined with the spice mixture.
06 - Pour in heavy cream and bring to a gentle simmer. Add shredded Monterey Jack cheese and stir until fully 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 -
  • The creaminess comes from real cheese and cream, not thickeners or fillers that leave you feeling heavy
  • Everything happens in one pot so cleanup is practically nonexistent
  • The gentle heat warms you through without overwhelming delicate palates
02 -
  • High heat will cause the cream to separate into an unappetizing mess so keep the simmer gentle once dairy enters the pot
  • The chili continues thickening as it cools so do not panic if it seems slightly thinner than you want initially
  • Salt carefully because both the broth and cheese contribute significant sodium
03 -
  • Use an immersion blender briefly if you prefer a slightly thicker texture without visible chicken chunks
  • Roasted garlic adds deeper flavor than raw garlic if you have time to roast a head ahead

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