White Chicken Chili
A rich and creamy keto-friendly white chicken chili with shredded chicken, a flavorful broth, and a touch of heat. Ready in 45 minutes!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Cuisine: American
- Diet: Keto, Low-Carb, Gluten-Free
Ingredients
Scale
4 cups shredded chicken
1 ½ teaspoons chili powder
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon cumin
salt (to taste)
pepper (to taste)
6 tablespoons butter
1–2 cloves garlic (minced)
½ cup green onion (chopped, white and green parts separated)
¾ cup chicken broth
2 cups heavy cream
4 ounces cream cheese (softened)
1 teaspoon chili paste
1 ½ cup Monterey Jack cheese (shredded, at room temperature)
2 4-ounce cans diced mild green chilies (8 ounces total, undrained)
Instructions
- In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
- In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and white parts of green onions. Cook until fragrant, about 3 minutes.
- Add chicken broth, heavy cream, cream cheese, and chili paste to pot. Bring to a simmer and cook until cream cheese is melted.
- Add the seasoned chicken, Monterey Jack cheese, and diced green chilis. Stir together.
- Reduce heat to low and cook, stirring occasionally for 20 minutes. Season with salt and pepper to taste. Garnish with green parts of green onions.
Notes
- Use room temperature cream cheese and shredded cheese for a smoother sauce.
- For a spicier chili, add more chili paste or a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 719 kcal
- Sugar: 4 g
- Sodium: 466 mg
- Fat: 59 g
- Saturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 275 mg
Find it online: https://maxketokitchen.com/white-chicken-chili/