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HomeCourseMain Course

Keto White Chicken Chili

Cheryl Malik
Cheryl Malik Posted: 09/30/20 Updated: 03/24/22
5
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GF Gluten Free K Keto LC Low Carb
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This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it’s perfect on cold days or when you just need a filling, low carb meal.

A bowl of keto white chicken chili topped with jalapeno slices and bacon

Ingredients

  • Shredded chicken
  • Onion powder
  • Chili powder
  • Garlic powder
  • Cumin
  • Salt
  • Pepper
  • Butter
  • Chicken broth
  • Heavy cream
  • Cream cheese – If you are on keto, use full-fat cream cheese
  • Sriracha
  • Monterey Jack cheese shredded – You can use other shredded cheese if you’d like, like Colby Jack or cheddar
  • Diced green chilis
  • Garlic cloves
  • Green onions – The white bases. You can use the green parts as garnish.
Ingredients for chili in bowls on a white counter

How To Make It

In a large bowl, combine the shredded chicken with the spices.

In a stock pot or thick-bottomed Dutch oven, melt the butter. Add the garlic cloves and green onion bases. Cook until the green onions become fragrant.

Add chicken broth, heavy cream, cream cheese, and Sriracha to the butter and green onions. Bring everything to a simmer and cook until the cream cheese melts.

Add the rest of the ingredients and stir. Reduce the heat and cook for about 20 minutes, stirring occasionally. Make to sure to keep an eye on the chili so it doesn’t burn! After cooking, season with a little salt and pepper.

Serve with garnishes like more cheese, bacon, green onion slices, or jalapeño slices.

Instructions for keto white chicken chili

Chef’s Tips

  • You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
  • You can cook your own chicken or buy a rotisserie chicken and shred it using the methods in The Best Shredded Chicken. If you have an Instant Pot, this recipe for shredded chicken is super easy!
A bowl full of keto chicken white chili topped with pieces of bacon and jalapeno slices next to lime wedges

More Keto Recipes

  • Keto Buffalo Chicken Dip
  • Keto Egg Drop Soup
  • Keto Chocolate Mousse
  • Keto Mug Brownie

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

 

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

A bowl of keto white chicken chili topped with jalapeno slices and bacon
5 from 4 votes

Keto White Chicken Chili

Prep:15 minutes
Cook:30 minutes
Total:45 minutes
This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it's perfect on cold days or when you just need a filling, low carb meal.
Print SaveSaved!
6 servings

Ingredients

  • 4 cups shredded chicken
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • salt to taste
  • pepper to taste
  • 6 tablespoons butter
  • 1-2 cloves garlic minced
  • ½ cup green onion chopped, white and green parts separated
  • ¾ cup chicken broth
  • 2 cups heavy cream
  • 4 ounces cream cheese softened
  • 1 teaspoon sriracha
  • 1 ½ cup Monterey Jack cheese shredded, at room temperature
  • 2 4-ounce cans diced green chilies 8 ounces total, undrained

Instructions 

  • In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
  • In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and white parts of green onions. Cook until fragrant, about 3 minutes.
  • Add chicken broth, heavy cream, cream cheese, and sriracha to pot. Bring to a simmer and cook until cream cheese is melted. Add the seasoned chicken, Monterey Jack cheese, and diced green chilis. Stir together.
  • Reduce heat to low and cook, stirring occasionally for 20 minutes. Make sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste. Garnish with green parts of green onions if desired and serve warm.

Notes

  • Hot Sauce: You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
  • Shredded Chicken: You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken is easy.
  • Cheese: I highly recommend buying a block of cheese and shredding it yourself. Fresh cheese melts better, and prepackaged cheese contains fillers and anti-clumping agents that add unnecessary carbs and starches.

Nutrition Information

Serving: 1serving, Calories: 681kcal, Carbohydrates: 7g, Protein: 32g, Fat: 59g, Saturated Fat: 37g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 248mg, Sodium: 963mg, Potassium: 608mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2055IU, Vitamin C: 8mg, Calcium: 306mg, Iron: 2mg, Net Carbs: 6g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Recipe Rating




  1. AvatarBre says

    Posted on 5/10/22 at 5:53 pm

    5 stars
    How much is a serving? Is it a cup?

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 5/10/22 at 8:45 pm

      This recipe yields approximately 6 servings, depending on your preferred portion sizes. It can cook down differently each time you make it, so the exact amount made can change a little from one batch to another. That’s why we divide it into number of servings rather than amount per serving.

      Reply
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Welcome!

Hi, I’m Cheryl! I've been developing healthy, family-friendly recipes at 40 Aprons for over 10 years. I believe food should be delicious and healthy eating doesn't have to be complicated!

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