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Carnivore White Chicken Chili

A comforting and creamy white chicken chili made with rotisserie chicken, spices, and topped with crispy skin chips.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken Rotisserie chicken saves hours. If your is small, add an extra thigh or two.
  • 8 oz cream cheese Let it sit at room temperature for 15 minutes to soften.
  • 1 quart chicken stock Low-sodium stock gives you control over salt.
  • 2 tablespoons duck fat Use butter, bacon fat, or lard if you prefer.
  • 2 limes zest and juice Always zest before juicing.
  • 1 tablespoon salt Start with this and adjust at the end.
  • 1/4 teaspoon black pepper Freshly ground yields the best aroma.
  • 1 1/2 teaspoons coriander Toasted ground coriander gives a warm, citrusy note.
  • 1 tablespoon cumin Cumin is central to the chili profile.
  • 1 tablespoon onion powder Gives steady savory backbone without fresh onions.
  • 1 teaspoon garlic powder Disperses evenly and avoids raw garlic bits.
  • 1 teaspoon chili powder Adjust to your family’s heat tolerance.
  • 1/4 teaspoon chipotle powder Adds a touch of smoky heat. Omit for mild.
  • 1/4 teaspoon ground oregano Use Mexican oregano for a brighter herb note.
  • to taste fresh cilantro Add at the end for freshness.
  • for topping Sour cream Greek yogurt is a great swap for tang.

Method
 

Preparation
  1. Remove meat and skin from the rotisserie chicken, keeping them separate.
  2. Roughly chop the chicken meat into bite-sized pieces. Cut skin into strips.
Make Crispy Skin
  1. Arrange skin strips on a parchment-lined baking sheet and bake at 350°F for 10-13 minutes until crispy.
Prepare Chili Base
  1. Zest and juice the limes to get about 1/4 cup juice.
  2. Combine all spices in a small bowl.
  3. Heat duck fat in a 6-quart pot over medium-high heat, then add the spice mixture and toast for about 1 minute until fragrant.
  4. Pour in chicken stock and whisk to combine.
  5. Add cream cheese in chunks and whisk until fully incorporated and smooth.
  6. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes.
  7. Turn off heat and stir in chopped chicken, lime zest, and lime juice.
Serving
  1. Ladle into bowls and top with crispy skin chips, sour cream, cilantro, and a lime wedge.

Notes

Serve this chili family-style and let everyone personalize their bowls. Store leftovers in airtight containers in the fridge for up to 3 days or freeze for 2 months.