Go Back

Keto White Chicken Chili - Cozy, Creamy, and Low Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons avocado oil or olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2–3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
  • 1 (4-ounce) can diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 1/2 pounds cooked chicken, shredded (rotisserie works great)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1/4 cup chopped fresh cilantro
  • Juice of 1/2 lime
  • Salt and black pepper, to taste
  • Optional toppings: Sliced jalapeño, avocado, extra cilantro, shredded cheese, sour cream

Instructions
 

  • Sauté the vegetables: Heat the oil in a large pot over medium heat. Add onion and bell pepper, and cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  • Bloom the spices: Add cumin, oregano, chili powder, and cayenne. Stir for 30–60 seconds to release their aroma.
  • Add chiles and broth: Stir in the green chiles and chicken broth. Bring to a gentle simmer.
  • Stir in the chicken: Add shredded chicken. Simmer 10 minutes to meld flavors.
  • Make it creamy: Reduce heat to low. Stir in cream cheese until melted and smooth, then add heavy cream.
  • Cheesy finish: Sprinkle in Monterey Jack, stirring until fully melted. Do not boil after adding cheese to avoid separation.
  • Season and brighten: Add cilantro, lime juice, and season with salt and pepper. Adjust heat with more cayenne if desired.
  • Serve: Ladle into bowls and top with jalapeño, avocado, extra cheese, and sour cream if you like.