Description
A creamy, comforting, and perfectly spicy keto-friendly white chicken chili that’s quick and easy to make, ready in just 30 minutes.
Ingredients
Scale
- 3 cups cooked shredded chicken (about 450g / 1 lb)
- 4 cups low-sodium chicken broth (960ml / 32 fl oz)
- 1 can (4 oz / 113g) canned green chilies
- 4 oz full-fat cream cheese (115g)
- ½ cup full-fat sour cream (120ml / 4 fl oz)
- 1 small onion, diced (about 100g / 3.5 oz)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 cup shredded Monterey Jack or cheddar cheese (100g / 3.5 oz)
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for sautéing)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and slightly golden.
- Add minced garlic and cook for another minute, stirring constantly to avoid burning.
- Stir in ground cumin, chili powder, and oregano. Toast spices for about 30 seconds.
- Add canned green chilies and stir to combine.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded chicken and let simmer for about 5 minutes.
- Lower heat to medium-low. Cut cream cheese into chunks and stir into the pot until melted and smooth.
- Stir in sour cream gently until the chili is creamy and luscious. Add more broth or water if too thick.
- Remove pot from heat and stir in shredded cheese until melted.
- Add fresh lime juice and adjust salt and pepper to taste.
- Ladle chili into bowls and garnish with chopped cilantro if desired. Serve hot.
Notes
Use rotisserie chicken for convenience. Keep heat low when melting cream cheese and sour cream to prevent curdling. Fresh lime juice brightens the flavors. Adjust spice level by adding more green chilies or jalapeños. Leftovers reheat well with a splash of broth to loosen consistency. Not recommended to freeze due to cream cheese and sour cream separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 30
Keywords: keto, white chicken chili, low carb, creamy chili, easy dinner, weeknight meal, comfort food