Keto White Chicken Chili

Name: Keto White Chicken Chili
Total time: 40 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 2 tbsp olive oil; 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 2 (4 oz) cans diced green chilies, undrained; 4 cups chicken broth; 1 cup heavy cream; 4 oz cream cheese, softened; 1 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp cayenne pepper (optional); Salt and black pepper to taste; 1/2 cup shredded Monterey Jack cheese (for topping); Fresh cilantro, chopped (for garnish); Avocado, diced (for garnish)

A creamy, zesty, and satisfying keto white chicken chili packed with tender chicken, green chilies, and a rich, cheesy broth.

✓ Keto-friendly 5 g net / serving

40 min 6 servings Medium ♥ Save recipe

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♥

5 g

net carbs

30 g

protein

30 g

fat

420

kcal

Ingredients

2 tbsp olive oil

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 medium yellow onion, chopped

2 cloves garlic, minced

2 (4 oz) cans diced green chilies, undrained

4 cups chicken broth

1 cup heavy cream

4 oz cream cheese, softened

1 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper (optional)

Salt and black pepper to taste

1/2 cup shredded Monterey Jack cheese (for topping)

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Method

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in diced green chilies, chicken broth, heavy cream, cream cheese, cumin, chili powder, and cayenne pepper (if using). Bring the mixture to a simmer, stirring occasionally to melt the cream cheese.

Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the chicken to become very tender.

Season with salt and black pepper to taste.

Ladle the chili into bowls. Garnish with shredded Monterey Jack cheese, fresh cilantro, and diced avocado before serving.

Estimated values per serving. Not medical advice.