Creamy White Chicken Chili Recipe (Beanless; Keto; Low Carb)
This low carb and keto friendly Creamy White Chicken Chili Recipe has two kinds of cheese and a little kick from jalapenos! It’s a great way to use rotisserie chicken, and it comes together in less than 30 minutes.
Servings 6 servings
Calories 365 kcal
Soup: 2 tablespoons unsalted butter 2 large stalks celery diced 1 medium onion diced 3 large cloves garlic minced 2 jalapenos deseeded and minced 3 cups chicken bone broth 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 6 ounces cream cheese at room temperature 4 ounces white cheddar shredded 2 cups cooked chicken shredded or cubed (great use for leftover chicken or rotisserie chicken) 1/4 cup heavy cream Optional Toppings: Shredded white cheddar or crumbled queso fresco Cilantro leaves Scallion slices Jalapeno slices Fresh lime wedges
Melt the butter in a medium saucepan over medium heat. Once hot, add the celery and onion and cook until softened, about 5 to 7 minutes, stirring occasionally.
Add the garlic and jalapeno and cook 1 minute, stirring constantly.
Stir in the broth, cumin, oregano, salt, and black pepper, and bring to a boil. Turn heat down and simmer 2 minutes.
Whisk in the cream cheese 1/2 at a time until smooth.
Whisk in the shredded cheddar 1/3 at a time until smooth.
Stir in the chicken and cream, and cook until the chicken is warm, about 1 minute, gently stirring constantly.
Serve with any toppings you like.
Net Carbs: 5g per serving
Nutrition information was calculated without toppings.
Additional Cooking Methods: Please see the post above for slow cooker and pressure cooker instructions.
Calories: 365 kcal | Carbohydrates: 5 g | Protein: 18 g | Fat: 30 g | Saturated Fat: 15 g | Cholesterol: 110 mg | Sodium: 785 mg | Potassium: 336 mg | Sugar: 2 g | Vitamin A: 980 IU | Vitamin C: 16 mg | Calcium: 198 mg | Iron: 1.3 mg