White Chili (keto)
Maya Krampf
This white chicken chili recipe is creamy, cheesy, and flavorful! No one will guess this is low carb chicken chili, with just 4g net carbs per serving.
Course Brunch, Dinner, Main Course
Cuisine Mexican
Servings 8 Cups/servings
Calories 292 kcal
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 1/2 cups reduced sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup diced green chilis
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 8 ounces cream cheese
- 1 cup shredded mexican blend cheese
- 2 1/2 cups shredded chicken
Heat olive oil in a dutch oven over medium heat. Add the onion and saute for 5-7 minutes, until soft. Add the garlic and saute for 1-2 minutes, until fragrant.
Add the chicken broth, heavy cream, green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then lower the heat to medium and simmer for about 40 minutes, until soup has reduced and thickened a bit.
Reduce heat to low. Stir in the cream cheese and shredded cheese, until the cheese has melted and the chicken chili is smooth.
Stir in shredded chicken and simmer for 5 minutes, until thick and creamy.