Keto White Chicken Chili Recipe For Easy Keto Meals is a hearty, flavorful, and incredibly simple dish perfect for anyone looking for a satisfying low-carb option. This recipe is your secret weapon for delicious, weeknight keto dinners that won’t break your budget or your carbohydrate goals.
Key Ingredients for Keto White Chicken Chili
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (adjust to your spice preference)
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained (optional, omit for strict keto or use more chicken)
- 1 (4-ounce) can diced green chilies, undrained
- 1 cup heavy cream
- ½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Sour cream or Greek yogurt, for serving (optional)
- Avocado slices, for serving (optional)
How to Make Keto White Chicken Chili
This Keto White Chicken Chili is the epitome of ease, transforming simple ingredients into a bowl of pure comfort. In under an hour, you’ll create a creamy, savory chili bursting with tender chicken and vibrant flavors, proving that delicious keto meals can be both quick and incredibly satisfying. The preparation time is approximately 15 minutes, with a cooking time of around 30-40 minutes.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Chicken: Add the bite-sized chicken pieces to the pot. Season generously with salt, black pepper, ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. You don’t need to cook it through completely at this stage.
- Add Liquids and Beans: Pour in the low-sodium chicken broth. If you are including cannellini beans for a less strict keto version, add them now. Stir in the undrained can of diced green chilies. Bring the mixture to a simmer.
- Simmer and Thicken: Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, allowing the flavors to meld and the chicken to cook through. For a thicker chili and more tender chicken, you can simmer for up to 30 minutes.
- Incorporate Cream and Cheese: Once the chicken is cooked through and tender, stir in the heavy cream. Continue to cook on low heat, stirring occasionally, until the chili has slightly thickened, about 5-10 minutes. Do not boil after adding the cream. Stir in the shredded Monterey Jack cheese until it’s completely melted and the chili is creamy and luscious.
- Taste and Adjust: Taste your Keto White Chicken Chili and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot chili into bowls. Garnish with fresh chopped cilantro, serve with lime wedges, and offer optional toppings like a dollop of sour cream or Greek yogurt and sliced avocado.
Why You’ll Love This Keto White Chicken Chili
You’ll absolutely adore this Keto White Chicken Chili for its unbelievably creamy texture and rich, savory depth, making it a far cry from bland keto fare. Unlike traditional white chicken chili that might rely on starchy thickeners, our recipe uses the magic of heavy cream and melted cheese to achieve a lusciously smooth consistency that coats every spoonful. It’s also a fantastic way to save money by preparing a wholesome meal at home instead of opting for expensive pre-made keto options, offering incredible value without compromising on flavor.
Furthermore, the aromatic spices combined with the gentle heat of green chilies create a symphony of taste that is both comforting and invigorating, especially when paired with zesty lime and cool, creamy avocado. Imagine a comforting bowl that’s as budget-friendly as it is delicious – that’s exactly what this recipe delivers. Don’t miss out on this easy, flavorful, and incredibly satisfying meal. Give this Keto White Chicken Chili Recipe For Easy Keto Meals a try tonight; your taste buds and your wallet will thank you!
Storing and Reheating Tips
Properly storing your delicious Keto White Chicken Chili ensures you can enjoy its comforting flavors for days to come.
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, a well-cooled Keto White Chicken Chili freezes beautifully. Divide it into individual portions or store larger batches in freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 2-3 months.
- Reheating: To reheat chilled chili, gently warm it in a saucepan over low heat, stirring frequently, until heated through. You can also reheat individual portions in the microwave. If reheating from frozen, thaw it overnight in the refrigerator first, then reheat as directed for chilled chili. Be aware that the creamy texture might slightly change upon reheating, but the flavor will remain excellent. You may want to add a splash of extra broth or cream if it seems too thick after thawing.
Final Thoughts
This Keto White Chicken Chili Recipe For Easy Keto Meals is a true winner for its simplicity, incredible flavor, and satisfying creaminess, proving that delicious keto food doesn’t need to be complicated. Give this comforting and budget-friendly recipe a try; it’s sure to become a go-to for your busy weeknights and a delightful addition to your keto meal rotation.
Keto White Chicken Chili Recipe For Easy Keto Meals
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons Olive Oil, 1 large Yellow Onion, 2 cloves Garlic
- Add the bite-sized chicken pieces to the pot. Season generously with salt, black pepper, ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. You don’t need to cook it through completely at this stage.1 pound Boneless, Skinless Chicken Breasts or Thighs, 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, ½ teaspoon Chili Powder, ¼ teaspoon Cayenne Pepper, to taste Salt, to taste Freshly Ground Black Pepper
- Pour in the low-sodium chicken broth. If you are including cannellini beans for a less strict keto version, add them now. Stir in the undrained can of diced green chilies. Bring the mixture to a simmer.4 cups Low-Sodium Chicken Broth, 1 (15-ounce) can Cannellini Beans, 1 (4-ounce) can Diced Green Chilies
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, allowing the flavors to meld and the chicken to cook through. For a thicker chili and more tender chicken, you can simmer for up to 30 minutes.
- Once the chicken is cooked through and tender, stir in the heavy cream. Continue to cook on low heat, stirring occasionally, until the chili has slightly thickened, about 5-10 minutes. Do not boil after adding the cream. Stir in the shredded Monterey Jack cheese until it’s completely melted and the chili is creamy and luscious.1 cup Heavy Cream, ½ cup Shredded Monterey Jack Cheese
- Taste your Keto White Chicken Chili and adjust seasoning with salt and pepper as needed.to taste Salt, to taste Freshly Ground Black Pepper
- Ladle the hot chili into bowls. Garnish with fresh chopped cilantro, serve with lime wedges, and offer optional toppings like a dollop of sour cream or Greek yogurt and sliced avocado.for garnish Fresh Cilantro, for serving Lime Wedges, for serving Sour Cream or Greek Yogurt, for serving Avocado Slices