Make this rich, creamy Keto White Chicken Chili. It is a simple, low-carb comfort food that uses shredded chicken and comes together quickly for a satisfying weeknight meal.
Author:cookingbycarla
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 cups cooked, shredded chicken (rotisserie chicken works well)
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 (4 ounce) can diced green chiles, undrained
4 cups chicken broth
8 ounces cream cheese, cubed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream (optional, for extra richness)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic, cumin, and oregano to the pot. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the undrained green chiles. Bring the mixture to a simmer.
Stir in the shredded chicken. Reduce the heat to low.
Add the cubed cream cheese, stirring constantly until the cheese melts completely and the chili thickens into a creamy consistency. This step creates the rich texture without beans.
Stir in the salt and pepper. If you desire a richer texture, stir in the heavy cream now.
Simmer gently for 10 minutes, allowing the flavors to combine. Taste and adjust seasonings as needed before serving your **low carb white chicken chili**.
Notes
For a slow cooker method, combine all ingredients except the heavy cream in the slow cooker. Cook on low for 4-6 hours. Stir in the cream cheese during the last 30 minutes of cooking.
This recipe is naturally **beanless keto chili** and gluten free.
Serve this **creamy keto chili recipe** topped with avocado slices or fresh cilantro.