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.
Prep: 15 minutesmins
Cook: 30 minutesmins
Total: 45 minutesmins
Recipe makes approximately 6servings
Ingredients Needed
4cupsshredded chicken
1 ½teaspoonschili powder
1 ½teaspoonsonion powder
1teaspoongarlic powder
1tablespooncumin
salt(to taste)
pepper(to taste)
6tablespoonsbutter
1-2clovesgarlic(minced)
½cupgreen onion(chopped, white and green parts separated)
¾cupchicken broth
2cupsheavy cream
4ouncescream cheese(softened)
1teaspoonsriracha
1 ½cupMonterey Jack cheese(shredded, at room temperature)
24-ounce cansdiced green chilies(8 ounces total, undrained)
Get Recipe Ingredients
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.
Recipe 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.