This White Chicken Chili is going to become one of your go-to keto chili recipes. It’s light but still filling and so full of flavor! It’s a great recipe to double or triple to meal prep for lunch and leftovers later in the week too. Sure to be a family favorite!
Traditional chili is a thing of the past. The latest trend is delicious White Chicken Chili, but not just any White Chicken Chili, Keto White Chicken Chili to keeping up with the trending healthy keto recipes that are a must-have options for your dietary needs.
We have this light-tasting but hearty keto meal that everyone is sure to love and fill their tummies too. This dish is perfect for lunch or dinner with the family or to serve as an appetizer on your 3 course keto meal.
This keto chili recipe is so easy to make too. No complicated ingredients and no beans that will upset your belly later! In fact, you probably have everything you need in your kitchen right now.
One thing I love about this White Chicken Chili is that you can get creative with it, by adjusting the seasonings and toppings. See below for my favorite suggestions on what to top your keto chili with. (Spoiler alert: Bacon is on the shortlist!)
Another thing that I love about this keto chili recipe is that it doesn’t require an entire day of prep work. There’s no need to leave this simmering on the stove for hours. It’s a chili recipe I can easily make while the kids do schoolwork or I’m waiting for them to get home from sports practice.
How To Make Keto White Chicken Chili in 8 Simple Steps:
First Step: Season the chicken with the cumin, oregano, salt, and pepper, as well as the cayenne if you desire.
Second Step: Heat your soup pot over medium-high heat and sear the chicken for a few minutes on each side in your pot.
Third Step: Add the chicken broth to the pot, and simmer for 20-25 minutes until cooked through and chicken falls apart. Remove from pot and shred the chicken with a fork, then return it to the pot with the broth
Fourth Step: While the chicken is cooking, heat a skillet over medium-high heat on the stove. Add the butter to the skillet, and sauté the onions, bell pepper, jalapeno and green chilis for several minutes until they begin to soften
Fifth Step: Mix in the minced garlic and stir for 30 seconds
Sixth Step: Add the vegetable mixture to the cooked chicken in the pot, and stir to combine. Add additional salt and pepper to taste.
Seventh Step: In a bowl, whisk together the softened cream cheese and heavy whipping cream until combined. Quickly whisk the cream cheese mixture into the chili in the pot, and continue to simmer and stir until it is completely incorporated
Eighth and Final Step: Serve with freshly chopped parsley or shredded cheese for a garnish. Provecho!!!
Enjoy!!
How Long Can I Store White Chicken Chili in the Refrigerator?
This keto chili is good for up to 5 days in the refrigerator. This makes it a great meal-prep recipe! Make it for dinner one night and reheat for lunch the rest of the week! Adjust your toppings (see below) so that it’s a bit different every day!
Can White Chicken Chili be frozen?
Yes! You can also portion and freeze this keto chili for up to one month, which is something I like to do. It makes for a quick keto meal in minutes and I leave freezing it in individual portions that I can take for a grab and go keto lunch. Just be sure to let it cool completely before putting it in the freezer.
Can I use other cuts of chicken for my Keto Chili?
Yes, you can use boneless skinless chicken thighs in place of your chicken breasts. This will not alter the flavor and still make a keto chicken meal to die for.
What Are Some Toppings I Can Serve with My Keto White Chicken Chili?
The most popular toppings for Chicken Chili is sour cream, white cheddar cheese, and avocado. Lime and Bacon are some other sassy options for you! If I’m serving this for friends, I like to set up an area on the top with all of the listed toppings so my guests can pick and cheese which to add to their keto chicken chili. My favorite combo is cheddar cheese and bacon!
Now, remember to save this recipe on Pinterest for later 🙂
Keto White Chicken Chili
laura
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 4
Ingredients
- 1 lb Boneless skinless chicken breasts
- 2 tsp Cumin
- 1 tsp Oregano
- ¼ tsp Cayenne optional
- 2 c Chicken broth
- 2 Cloves garlic minced
- 1 Bell pepper diced
- 1 c Onion diced
- 1 Jalapeno pepper deseeded and diced
- 5 oz Can Green chilis diced
- 4 tbsp Butter unsalted
- ¼ c Heavy Whipping cream
- 4 oz Cream cheese softened
- Salt and pepper to taste
Instructions
Season the chicken with the cumin, oregano, salt and pepper, as well as the cayenne if you desire.
Sear the chicken for a few minutes on each side in a pot.
Add the chicken broth to the pot, and simmer for 20-25 minutes until cooked through. Shred the chicken, and return it to the pot with the broth.
While the chicken is cooking, heat a skillet over medium-high heat on the stove.
Add the butter to the skillet, and saute the onions, bell pepper, jalapeno and green chilis for several minutes until they begin to soften.
Mix in the minced garlic, and stir for 30 seconds.
Add the vegetable mixture to the cooked chicken in the pot, and stir to combine.
Add additional salt and pepper to taste.
In a bowl, whisk together the softened cream cheese and heavy whipping cream until combined.
Quickly whisk the cream cheese mixture into the chili in the pot, and continue to simmer and stir until it is completely incorporated.
Serve with freshly chopped parsley or shredded cheese for a garnish.
