Keto White Chicken Chili
What makes a white chili white? Instead of a tomato-based chili, this Keto white chicken chili is made with a broth thickened with heavy cream and cream cheese. The thick, white broth has that hangover-curing level of fat to it and a slight tang. These flavors pair well with shredded pieces of dark-meat chicken thighs and canned green chilis. If you like more heat or spice in your chili, you may wish to include a jalapeno pepper, crushed red pepper flakes, or your favorite Keto hot sauce stirred right into the pot. Some chopped zucchini makes this dish more filling, but it’s really the fat content that will keep your stomach satisfied! If you’re looking for more to your meal, try pairing this chili with one of Carb Manager’s many Keto sliced bread or bread roll recipes. Keto bread will soak up the broth in this chili very well.
How to Make It
Step 1
Melt the butter in a pot over low heat. Dump in a small can of green chiles (drained) and minced garlic. Place a lid on the pot and simmer the ingredients in the butter for just 2 minutes. Use a spoon to move the ingredients to the outer edges of the pot and place in whole pieces of chicken thighs and chopped zucchini. Sprinkle the salt, pepper, onion powder, cumin, and oregano over the ingredients. Turn the heat up to high and cook the chicken on both sides until just browned. Give the zucchini and chilis a little stir to ensure they don’t burn.
Step 2
Pour the chicken broth into the pot and put the lid on. Bring the liquid to a boil and then reduce to a simmer. Let the pot simmer with the lid on for about 15 minutes. Turn the heat to low and remove the whole pieces of chicken from the pot, transferring them to a cutting board or shallow dish. Use a pair of forks to break the chicken into shreds, then return the chicken to the pot. Make sure the pot is hot but not simmering. Whisk in the heavy cream and cream cheese until the cream cheese completely melts. Let the pot reduce over the stove until your chili thickens to your liking.
Step 3
For serving, ladle about 1 cup of white chicken chili into each bowl you are preparing. Include ½ TB of shredded Mexican cheese on top of each bowl of chili to melt. If you don’t have Mexican cheese available to you, just use shredded colby jack, cheddar, or monterey jack cheese. Include freshly chopped cilantro and any additional Keto toppings you want to include with your bowl of chili. The original recipe here was topped with some additional Keto hot sauce.
Ingredients
- Unsalted Butter 2 tablespoon
- Peppers Chili Green Canned 4 ounce
- Garlic 2 teaspoon
- Boneless Skinless Thighs Chicken Uncooked by Tyson 1 pound
- Zucchini 4 ounce
- Salt ½ teaspoon
- Black Pepper ½ teaspoon
- Onion Powder ¾ teaspoon
- Cumin, Ground ½ teaspoon
- Oregano, Dried 1 teaspoon
- Chicken Broth 2-½ cup
- Heavy Cream ¼ cup