Description

This Keto & Low Carb White Chicken Chili is a creamy, flavorful dish perfect for those following a low-carb or ketogenic diet. Made with tender chicken breasts, Monterey Jack cheese, and a blend of spices, this chili is hearty yet light, offering a comforting meal with bold Southwestern flavors. It’s quick to prepare and ideal for meal prepping or a cozy dinner.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
2 cups chicken broth
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1 can (4 ounces) diced green chilies (mild or hot, based on preference)

Spices & Seasoning

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Pepper, to taste
Optional fresh cilantro for garnish

Instructions

Heat the Olive Oil and Sauté Onion: In a large pot or Dutch oven over medium heat, warm the olive oil. Add the diced onion and cook until translucent, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook the Chicken: Add the diced chicken breasts to the pot and cook until no longer pink in the center, about 5-7 minutes, stirring occasionally to ensure even cooking.
Add Chicken Broth and Cream: Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream to combine everything smoothly.
Incorporate Cheese and Spices: Add the shredded Monterey Jack cheese and stir until fully melted and incorporated. Mix in the diced green chilies, ground cumin, chili powder, garlic powder, and onion powder. Season with salt and pepper according to your preference.
Simmer the Chili: Let the chili simmer for 10-15 minutes, stirring occasionally. This allows it to thicken slightly and for the flavors to meld together beautifully.
Serve: Remove the chili from heat and serve it hot. Garnish with fresh cilantro if desired for added freshness and color.
Optional Enhancements: For more heat, add chopped jalapeños or a dash of cayenne pepper to the chili during step four.
Storage Tips: This chili can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer preservation.
Adjust Thickness: If you prefer a thinner or thicker chili, simply add more chicken broth or more cream respectively until you reach your desired consistency.

Notes

You can substitute Monterey Jack with other low-carb cheeses like cheddar or pepper jack for a different flavor profile.
Make sure to use full-fat heavy cream to maintain keto compliance and creaminess.
If you want a spicier chili, consider adding jalapeños or cayenne pepper as suggested.
This chili pairs well with cauliflower rice or a side salad to keep the meal low-carb.
Leftovers can be reheated gently on the stovetop or microwave; add a splash of broth if it becomes too thick.
Fresh cilantro adds a bright note but can be omitted if unavailable.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American Southwestern

Nutrition

Serving Size: 1 cup (approx. 245g)
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 110mg

Keywords: keto chicken chili, low carb chili, white chicken chili, easy keto recipe, low carb dinner, creamy chicken chili