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Easy Low Carb Keto White Chicken Chili

A cozy, creamy chili that balances comfort and low carb sensibility, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Dairy Ingredients
  • 2 pieces boneless, skinless chicken breasts Pound slightly for even cooking or cube for faster browning.
  • 8 oz cream cheese Soften at room temperature for easier stirring and a smoother finish.
  • 4 cups chicken broth Use low-sodium broth for better control of salt content.
  • 4 oz canned mild diced green chilies Drain slightly before adding.
  • 1 medium onion Chop into small pieces, yellow or white onion works well.
  • 3 cloves garlic Mince finely or press for even distribution.
  • 1 tsp cumin Use fresh cumin for warmth.
  • 1 tsp chili powder Choose a good quality chili powder for rich flavor.
  • 1 tsp paprika Smoked paprika adds depth, sweet paprika for less smokiness.
  • 1 cup heavy cream Measure cold and add slowly to prevent curdling.
  • 2 tbsp olive oil Use mild olive oil for sautéing.
  • 1/4 cup fresh cilantro Chop and add before serving.
  • 1 medium lime Use fresh lime juice to enhance flavors.

Method
 

Preparation
  1. Sauté the onion and garlic in olive oil until softened.
  2. Add the chicken breast and cook until browned.
Cooking
  1. Stir in the green chilies, cumin, chili powder, and paprika.
  2. Pour in the chicken broth and bring to a boil, then reduce heat.
  3. Add cream cheese and heavy cream, stirring until smooth.
  4. Simmer until the chili thickens, about 10 to 15 minutes.
Serving
  1. Garnish with cilantro and a squeeze of lime juice before serving.

Notes

Leftovers can be stored in an airtight container for up to 4 days. Reheat gently to maintain the creamy texture.