Easy Keto White Chicken Chili
This creamy white chicken chili is quick to make and packed with flavor, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Rotisserie chicken works well.
- 1 can (14 oz) white beans, drained and rinsed For strict keto, omit beans.
- 1 can (10 oz) green chile peppers Use with juices for added flavor.
- 1 cup cream cheese, softened Soften at room temperature for easier blending.
- 1 cup chicken broth Use low-sodium if preferring less salt.
- 1 cup shredded cheese (cheddar or Monterey Jack) For a dairy-free version, substitute with coconut cream and dairy-free cheese.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Optional Toppings
- Cilantro Chopped
- Avocado Diced
- Lime Juice
Instructions
Preparation
- Start with cooked, shredded chicken.
- Combine shredded chicken, cream cheese, broth, beans, and green chiles in a large pot over medium heat.
- Heat gently, stirring often until the cream cheese melts and the mixture is smooth, about 6–8 minutes.
- Stir in the shredded cheese until it melts and the chili is creamy.
- Season to taste with salt and freshly cracked black pepper.
- Serve hot, garnished with cilantro, avocado, and a squeeze of lime if desired.
Notes
Store in an airtight container for 3–4 days in the refrigerator. For freezing, use airtight, freezer-safe containers and freeze for up to 3 months. Reheat to 165°F before serving.