Description
A creamy, comforting, and low carb white chicken chili perfect for quick weeknight dinners that fits well into keto lifestyle.
Ingredients
Scale
- 3 cups cooked shredded chicken (about 450g / 1 lb)
- 4 cups chicken broth (960ml / 4 cups), low sodium preferred
- 4 ounces cream cheese (115g), full-fat, softened
- 1 can (4 ounces / 115g) green chiles, mild
- 1 small onion, finely diced (about 100g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small jalapeño, seeded and diced (optional)
- ½ cup sour cream (120ml), full-fat
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and pepper to taste
- ½ cup fresh cilantro, chopped (optional)
Instructions
- Heat 1 tablespoon olive oil or butter over medium heat in a large pot or Dutch oven.
- Add diced onion and jalapeño (if using) and cook for about 3 minutes until onion softens and becomes translucent.
- Add minced garlic and cook for another minute, stirring constantly to avoid burning.
- Sprinkle in ground cumin, oregano, and chili powder. Stir for 30 seconds to toast spices.
- Pour in chicken broth and canned green chiles with their juice. Bring to a gentle simmer.
- Add shredded chicken and cut cream cheese into chunks, stirring gently until cream cheese melts and blends into the broth.
- Simmer for about 5 minutes, stirring occasionally. Add extra broth or water if too thick.
- Turn off heat and stir in sour cream until smooth.
- Taste and adjust salt, pepper, and heat (add cayenne or extra jalapeño if desired).
- Ladle chili into bowls and garnish with fresh chopped cilantro and optional lime juice, shredded cheese, or extra sour cream.
Notes
Use cooked shredded chicken for best results. Soften cream cheese before adding to avoid clumping. Simmer gently to keep creaminess. Adjust heat by adding jalapeño or cayenne at the end. Store leftovers in airtight container in fridge up to 4 days; reheat gently with broth. Can freeze but texture may separate slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Sugar: 2
- Sodium: 550
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 6
- Fiber: 2
- Protein: 35
Keywords: keto, low carb, white chicken chili, easy dinner, weeknight meal, creamy chili, healthy, comfort food