Simple Keto White Chicken Chili (Printable Format)

Creamy white chili with tender chicken, green chiles, and spices. A hearty low-carb comfort bowl ready in 45 minutes.

# What You 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

# How-To 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.
04 - Add green chiles, cumin, oregano, chili powder, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly to release flavors.
05 - Return shredded chicken to the pot. Add cream cheese and stir until melted and well combined.
06 - Pour in heavy cream and bring to a gentle simmer. Add shredded Monterey Jack cheese and stir until melted and the chili reaches 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 Suggestions:

01 -
  • You get all the creamy comfort of traditional chili with almost zero carbs
  • The velvety texture comes from three different cheeses melting together into pure magic
  • Everything cooks in one pot so cleanup happens while you eat
02 -
  • The chili thickens as it cools so do not panic if it seems slightly thin right after cooking
  • Simmer gently once the cream is added. Boiling can cause the dairy to separate and ruin the texture
  • Room temperature cream cheese melts into the silky smooth base you want. Cold cream cheese creates stubborn lumps
03 -
  • Use freshly shredded cheese instead of pre-shredded bags. The anti-caking coating prevents smooth melting
  • Let the chili rest for at least 10 minutes before serving. This allows the flavors to settle and the texture to perfect

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