There is nothing like a bowl of warm soup on a snowy winter day. When the wind is cold, you need something that warms you from the inside out. This Keto White Chicken Chili is exactly what your family needs right now.
It is rich, creamy, and incredibly satisfying without any heavy beans. This recipe delivers a high-protein punch that keeps everyone full and happy. You can have a restaurant-quality dinner on the table in no time at all.
Why This Recipe Is a Winner
This chili is perfect for those busy winter weeknights when you want comfort. It skips the carbs but keeps all the bold, savory flavors you love. You get plenty of protein from the chicken and bone broth in every bite.
It is a fantastic choice for a healthy reset during the colder months. Your family won’t even realize they are eating something low-carb because it tastes so indulgent. It is also budget-friendly since it uses simple pantry staples and leftover chicken.
Simple Method
Making this chili is very straightforward and stress-free for any home cook. You start by building layers of flavor with onions, garlic, and green chiles. Using pre-cooked chicken makes the process move very quickly on a weeknight.
Even if you are a beginner, you can master this creamy texture easily. The secret is whisking the cream cheese until the broth is perfectly smooth. You will feel like a pro when you see it all come together.
Ingredients You’ll Need
These fresh ingredients create a bright and hearty meal for your table.
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 1 tbsp avocado oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 (4 oz) cans diced green chiles
- 4 cups chicken bone broth
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy whipping cream
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 cup fresh cilantro, chopped (for garnish)
Step-by-Step
- Place a large heavy-bottomed Dutch oven or stockpot over medium heat and add the avocado oil.
- Add the diced onion to the pot and sauté for 5 minutes, or until the onions are translucent and slightly softened.
- Add the minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not brown.
- Stir in the diced green chiles, ground cumin, dried oregano, and cayenne pepper, allowing the spices to bloom for 1 minute.
- Pour in the chicken bone broth and bring the liquid to a gentle boil.
- Reduce the heat to medium-low (simmer) and add the pre-cooked shredded chicken to the pot.
- Add the cubed cream cheese and whisk continuously until the cheese is completely melted and the broth is smooth and creamy.
- Stir in the heavy whipping cream and continue to simmer for 10-15 minutes to allow the chili to reach the desired consistency.
- Perform a final seasoning check, adding sea salt and black pepper according to technical taste requirements.
- Ladle into bowls and garnish with fresh chopped cilantro before serving.
Best Ways to Enjoy It
Serve this chili in deep bowls while it is steaming hot. You can top it with extra cilantro or a slice of fresh avocado. It pairs beautifully with a simple side salad or keto-friendly crackers.
For a cozy night in, serve this by the fireplace with your favorite people. It is also a great dish to pack for lunches the next day. The flavors actually get better as they sit, making it a meal-prep dream.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator for four days. This chili is perfect for reheating on the stovetop over low heat. If it thickens too much, just add a splash of broth to thin it out.
You can also freeze this chili for up to three months for later use. Just remember to thaw it in the fridge overnight before you plan to eat. Whisk it well while reheating to keep that creamy consistency intact.
Tips for Best Results
- Use a whisk to blend the cream cheese for a lump-free broth.
- Do not let the garlic brown or it will turn bitter.
- Swap the chicken breasts for thighs if you prefer a juicier meat.
- Make the shredded chicken a day early to save time at dinner.
- Add an extra pinch of cayenne if you enjoy a spicy winter kick.
- Use high-quality bone broth for the best flavor and extra protein.
- Garnish just before serving to keep the cilantro fresh and bright.
Ways to Switch It Up
- Add some diced jalapeños for more heat during the winter months.
- Top with shredded Monterey Jack cheese for an extra creamy finish.
- Stir in some baby spinach at the end for an easy veggie boost.
Common Questions
Can I use a rotisserie chicken?
Yes, using a rotisserie chicken is a great shortcut for this recipe. Just shred the meat and add it during the simmer step. It saves a lot of time on busy weeknights.
Is this chili dairy-free?
This specific recipe contains cream cheese and heavy cream for thickness. You could try coconut cream as a substitute, but the flavor will change. The dairy is what makes it so creamy and keto-friendly.
I hope this warm bowl of chili brings a little extra comfort to your winter nights. It is so simple to make and truly nourishing for the whole family.
— Katie Wood
Keto White Chicken Chili (Creamy & High Protein)
Ingredients
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 1 tbsp avocado oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 (4 oz) cans diced green chiles
- 4 cups chicken bone broth
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy whipping cream
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 cup fresh cilantro, chopped (for garnish)
Instructions
- Place a large heavy-bottomed Dutch oven or stockpot over medium heat and add the avocado oil.
- Add the diced onion to the pot and sauté for 5 minutes, or until the onions are translucent and slightly softened.
- Add the minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not brown.
- Stir in the diced green chiles, ground cumin, dried oregano, and cayenne pepper, allowing the spices to bloom for 1 minute.
- Pour in the chicken bone broth and bring the liquid to a gentle boil.
- Reduce the heat to medium-low (simmer) and add the pre-cooked shredded chicken to the pot.
- Add the cubed cream cheese and whisk continuously until the cheese is completely melted and the broth is smooth and creamy.
- Stir in the heavy whipping cream and continue to simmer for 10-15 minutes to allow the chili to reach the desired consistency.
- Perform a final seasoning check, adding sea salt and black pepper according to technical taste requirements.
- Ladle into bowls and garnish with fresh chopped cilantro before serving.
