This keto white chicken chili is amazingly rich, creamy, and cheesy! You’ll get rave reviews every time you serve this chili!
You don’t have to give up your favorite dishes when following a low carb keto plan, and this keto white chicken chili is a perfect example of that! This chili is amazingly creamy, cheesy, and delicious. It’s a perfect choice for parties, potlucks, and any time you’d like a special comfort food dish! I hope you’ll enjoy this chili as much as we do.
Let’s talk about chili!
When you hear the word chili, you will likely be taken back to your favorite childhood memories of the chili your mother or grandmother made. Chili is a stew, but there are any number of ingredients, combination of ingredients, herbs and spices, and sauces that can go into chili. Most chili contains meat, but it can be made vegetarian as well. Although ground beef is popular for making chili, any ground meat can be used including ground chicken, pork, or turkey. Chili can also be made with bacon, chicken, sausage, seafood, and steak. You can add different vegetables and different types of peppers as well. Many chili recipes call for a red sauce, but green or white sauce are also awesome choices. You can customize ingredients to make your chili mild or spicy. You can also customize your chili by adding some amazingly delicious toppings.
Can I make any substitutions for this keto white chicken chili?
You have some great options for making this chili according to your taste preferences. I used a green bell pepper, but you can use any color or color combination you’d like. For my onion, I used a yellow one, but a white or red onion would also work well. If you want a spicier chili, you could use a can of diced jalapenos in place of the can of diced green chiles. Ancho chili is mild with a touch of sweetness, but you could use regular or dark chili powder if you’d prefer. I chopped my chicken into cube sized bites, but if you’d prefer, you could shred your chicken instead. For thickener, I used xanthan gum. You can omit this ingredient, just know your chili will not turn out as thick. Last, for your cheese, you can use any good melting cheese or combination of cheese for your chili.
How can I serve this keto white chicken chili?
You have some awesome low carb options for serving this chili. It’s a filling chili that can be served as a complete meal all on its own. You can also choose from a variety of low carb toppings. Some of our favorites include chopped green onions, chopped parsley, cilantro, diced or sliced avocados, diced tomatoes, lime wedges, sliced jalapenos, sliced olives, and sour cream. You can also serve this chili with some keto biscuits, cornbread, or English muffins. If you’d like, you could serve your chili over some cauliflower rice or with a side of cauliflower rice. This is a perfect dish to serve for parties and potlucks. A delicious and light option is to serve this chili with a green salad or even with a side of coleslaw.
Here are some coleslaw dishes that would pair perfectly with this chili!
Keto Brussels Sprouts Cabbage Slaw
Keto Napa and Green Cabbage Slaw
Helpful Hints:
*If you’d like a spicier dish, you can substitute a can of diced jalapeno peppers in place of the can of diced green chiles.
*You can omit the xanthan gum, just know your chili will not be as thick.
Main Kitchen Equipment and Utensils:
- Large stockpot
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***O God, my heart is steadfast; I will sing and give praise, even with my glory. Psalm 108:1***
Keto White Chicken Chili
This keto white chicken chili is amazingly rich, creamy, and cheesy! You’ll get rave reviews every time you serve this chili!
Ingredients
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium green pepper, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- ½ cup heavy whipping cream
- 1 (4 ounce) can diced green chiles
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked and chopped chicken
- 8 ounces cream cheese, softened and cubed
- 1 teaspoon xanthan gum
- 2 cups shredded Monterey jack cheese
- Optional: top with fresh chopped parsley, cilantro, or sour cream
Instructions
1. In a large stockpot, over medium heat, add 1 tablespoon butter and olive oil. Once butter is melted, add peppers and onions.
2. Saute for 5-7 minutes, or until vegetables start to soften. Add garlic during last minute.
3. Add chicken broth, heavy whipping cream, diced green chiles, ancho chili powder, cumin, oregano, salt, and pepper.
4. Increase heat to high and bring mixture to a boil. Decrease to medium heat and simmer for 10-15 minutes.
5. Add chicken and cream cheese. Simmer until cream cheese is melted, stirring occasionally, 5-10 minutes.
6. Add xanthan gum and whisk until combined. Simmer for 2-3 minutes, or until mixture starts to thicken.
7. Add cheese, ½ cup at a time, allowing cheese to melt after each addition.
8. Top with fresh chopped parsley, cilantro, or sour cream if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 35gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 137mgSodium: 960mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 25g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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