Description
This keto white chicken chili is a rich and creamy low-carb comfort food, featuring tender shredded chicken, mild green chilies, and a blend of warm spices. Perfect for a hearty dinner that aligns with ketogenic dietary needs.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 3 cups cooked shredded chicken
- 2 cans (4 oz each) diced green chilies
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp paprika
- 4 oz (115g) cream cheese, softened
- ½ cup (120ml) heavy cream
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat Olive Oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing your aromatics.
- Sauté Onion: Add the diced onion to the pot and cook until it becomes soft and translucent, about 4 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let it brown.
- Add Broth and Spices: Pour in the chicken broth along with the diced green chilies, ground cumin, oregano, paprika, salt, and black pepper. Stir everything to combine well.
- Simmer: Bring the mixture to a simmer to meld the flavors together.
- Add Chicken: Incorporate the shredded chicken into the pot and continue to simmer for 10 minutes, allowing the chicken to heat through and absorb the spices.
- Add Cream Cheese: Stir in softened cream cheese until it fully melts and blends into the soup, creating a creamy texture.
- Finish with Heavy Cream: Pour in the heavy cream and simmer the chili for an additional 5 minutes, stirring occasionally to ensure a smooth consistency.
- Serve: Ladle the chili into bowls and serve hot, optionally garnished with cheese, avocado, or cilantro.
Notes
- Garnish with shredded cheese, avocado slices, or fresh cilantro for added flavor and texture.
- For a spicier version, you can add chopped jalapeños or a dash of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
