Keto White Chicken Chili

This is a keto version of the white chicken chili recipe made popular by Karen Celia Fox (she adapted it from The Kitchen for Exploring Foods caterers in Pasadena, California. The original recipe is fantastic). The end result is a thick, creamy chili with chunks of sauteed and pulled chicken. Great for those cold winter nights Serve immediately or refrigerate overnight for better flavor.

Keto White Chicken Chili Ingredients

• 1 tablespoon oil, or as needed

• 1 stick butter, divided

• 2 pounds skinless, boneless chicken breasts

• 1? teaspoons chili powder

• salt and ground black pepper to taste

• cup chicken broth

• 2 cups heavy whipping cream

• 4 ounces cream cheese

• 1? tablespoons onion powder

• 2 teaspoons cumin

• 1 teaspoon hot sauce

• 1? cups grated Monterey Jack cheese

• 2 (4 ounce) cans chopped green chilies

How to Make Keto White Chicken Chili

1. Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.

2. Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.

3. Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.

4. Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Keto White Chicken Chili Nutritions

• Calories: 591.4 calories

• Carbohydrate: 5.2 g

• Cholesterol: 211.6 mg

• Fat: 49.6 g

• Fiber: 0.7 g

• Protein: 31.8 g

• SaturatedFat: 29.2 g

• ServingSize:

• Sodium: 795 mg

• Sugar: 1.7 g

• TransFat:

• UnsaturatedFat:

Keto White Chicken Chili Reviews

• Easy and delicious

• I made it. The changes made I used the Morningstar chicken strips 3 bags substituting coconut milk for the heavy cream. I also used cheese mozzarella style by daiya. Turned out great

• Full of flavor. This turned out way better than I thought it would. I added jalapenos instead of got sauce. My kids really liked it too.

• Made this last night and it was delicious. Will make this again.

• Love this I added white beans, because...well, why not bumped up the chili powder, and its even better the next day. Everyone has raved about this chili, its a winner

• Delicious and easy to make I like to use my stand mixer to shred the chicken (so easy and can be done while the chicken is still hot). I would be curious how this would taste with some white beans.

• I know keto has a lot of fat but this actually made me feel sick there was so much. I may try it again and reduce some fat like less butter and just plain milk.

• Yummy. I used pepper jack too. I also chopped up rotisserie chicken dark meat instead of frying up a breast and added the chili pepper to the pot. I added an onion and some canned corn.

• This was great I used leftover shredded rotisserie chicken and Pepper Jack cheese. Pretty spicy, but delish

• I liked it. It felt like a lot of chicken so I would recommend halving the chicken. I also omitted the Tobasco sauce and used cherry peppers (no juice) instead of green chilis, and also fiesta blend cheese instead of Monterey jack. I would recommend adding onions instead of the onion powder and some celery. Overall, I liked it and look forward to doctoring it up next time

• This recipe is amazing, I made a few tweaks because was in a hurry. I boiled the chicken and then shredded it. I added 2 Tbs of cumin, because I really like cumin. and used 2 7oz jars of green chilis because I really like them also. 2 cups of shredded pepper Jack, the pre shredded was in a 2 cup bag, so I used the whole thing. I will be making this many time to come.

• This was good but here is a different twist on it. With the left overs, we used low carb wheat tortillas and made burritos and put a little sour cream and salsa on top. they were unbelievably good.