Keto White Chicken Chili
This keto white chicken chili hits that perfect balance of rich flavors, satisfying protein, and creamy texture—all while keeping it low carb.
Equipment
- Large Dutch oven or heavy-bottom pot
- Cutting board
- Sharp chef’s knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
- Optional: Immersion blender
Ingredients
For the Chicken Chili:
- 1.5 lbs boneless skinless chicken breasts, diced
- 2 tbsp olive oil or avocado oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 –2 jalapeños seeded and chopped (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper optional, adjust to taste
- 4 cups chicken broth
- 1 4 oz can diced green chiles
- 1/2 cup heavy cream or coconut cream
- Salt and pepper to taste
For Garnish (Optional):
- Shredded cheddar cheese
- Fresh cilantro chopped
- Sliced avocado
- Lime wedges
- Sour cream
Instructions
Prep Your Ingredients
- Dice the chicken into bite-sized pieces, about 1-inch cubes.
- Finely chop the onion and garlic.
- Seed and chop the jalapeños if you like some heat.
- Pro Tip: Keep all your ingredients prepped and ready before you start cooking—this makes the process smooth and stress-free.
Sauté the Aromatics
- Heat 2 tablespoons of olive or avocado oil in a large Dutch oven over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until translucent.
- Stir in the garlic and jalapeños, cooking for another 1–2 minutes until fragrant.
- Pro Tip: Don’t let the garlic burn; stir constantly for a perfect aroma without bitterness.
Brown the Chicken
- Push the aromatics to the side of the pot and add the diced chicken.
- Cook for 4–5 minutes until the chicken starts to brown on all sides.
- Season lightly with salt and pepper as it cooks.
- Pro Tip: Browning the chicken adds extra flavor, so avoid overcrowding the pan. Work in batches if needed.
Add the Spices
- Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne (if using).
- Stir everything together, coating the chicken and aromatics evenly with the spices.
- Pro Tip: Toasting the spices for 30–60 seconds in the pot brings out a deeper, richer flavor.
Add Broth and Chiles
- Pour in 4 cups of chicken broth and stir in the diced green chiles.
- Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 15–20 minutes, allowing flavors to meld.
Finish with Cream
- Stir in 1/2 cup heavy cream or coconut cream until fully incorporated.
- Taste and adjust seasoning with more salt and pepper if needed.
- Pro Tip: Add the cream off the heat to avoid curdling and ensure a silky, smooth texture.
Serve and Garnish
- Ladle the chili into bowls.
- Top with shredded cheese, fresh cilantro, avocado slices, and a squeeze of lime if desired.
- Serve immediately while warm and comforting.
Notes
Nutritional Value (per serving):
- Calories: ~320 kcal
- Protein: 32 g
- Fat: 18 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Net Carbs: 3 g