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Keto White Chicken Chili
Keto White Chicken Chili
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Keto white chicken chili: Rich and creamy with sauteed and pulled chicken. Perfect for cozy winter nights!
Ingredients:
  • 1 tablespoon oil, or as needed
  • 1 stick butter, divided
  • 2 pounds skinless, boneless chicken breasts
  • 1.5 teaspoons chili powder
  • salt and ground black pepper to taste
  • 0.75 cup chicken broth
  • 2 cups heavy whipping cream
  • 4 ounces cream cheese
  • 1.5 tablespoons onion powder
  • 2 teaspoons cumin
  • 1 teaspoon hot sauce
  • 1.5 cups grated Monterey Jack cheese
  • 2 (4 ounce) cans chopped green chilies
Instructions:
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter with oil until sizzling.
  • Season chicken generously with chili powder, salt, and black pepper. Sear chicken in the skillet for 5 minutes on one side without flipping prematurely. Continue cooking, turning occasionally to prevent burning, until fully cooked and no longer pink inside, approximately 10-15 minutes, adjusting for thickness. Let chicken rest on a plate for about 10 minutes until cool enough to handle, then shred it using your fingers. Set the shredded chicken aside.
  • Combine the 6 tablespoons of butter with chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce in a large, heavy pot. Season with salt and black pepper, then bring to a simmer. Let it cook until the butter and cream cheese are melted, approximately 5 minutes.
  • Stir in shredded chicken, Monterey Jack cheese, and green chiles until well combined. Simmer on low heat for 20 minutes, stirring occasionally.

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