This keto-friendly white chicken chili is a creamy, comforting dish with chunks of sautéed and pulled chicken, perfect for chilly nights. Whether you serve it immediately or refrigerate it overnight for even more flavor, this dish is sure to satisfy.
DURATION
- Prep Time: 20 Minutes
- Cooking Time: 40 Minutes
- Additional Time: 10 Minutes
- Total Time: 1 Hour 10 Minutes
- Servings: 8
- Yield: 8 Servings
INGREDIENTS
- 1 tablespoon oil (or as needed)
- 1 stick butter, divided
- 2 pounds skinless, boneless chicken breasts
- 1½ teaspoons chili powder
- 1 pinch salt, to taste
- Ground black pepper, to taste
- ¾ cup chicken broth
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- 1½ tablespoons onion powder
- 2 teaspoons cumin
- 1 teaspoon hot sauce
- 1½ cups grated Monterey Jack cheese
- 2 (4 ounce) cans chopped green chilies
DIRECTIONS
- Cook the Chicken:
Heat a large skillet over medium-high heat and add oil and 2 tablespoons of butter.
Season the chicken breasts with chili powder, salt, and black pepper.
Cook the chicken on one side for 5 minutes without flipping. Then, turn the chicken and cook, occasionally turning, until the chicken is no longer pink and juices run clear, about 10–15 minutes depending on thickness.
Remove the chicken from the skillet, transfer to a plate, and allow to cool for 10 minutes. Once cool, shred the chicken using your fingers and set aside. - Prepare the Chili Base:
In a large pot, combine the remaining 6 tablespoons of butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce.
Season with salt and pepper, then bring to a simmer. Stir and cook until the butter and cream cheese melt, about 5 minutes. - Add the Chicken and Cheese:
Add the shredded chicken, grated Monterey Jack cheese, and green chilies to the pot.
Reduce the heat to low and cook, stirring occasionally, for about 20 minutes, until everything is heated through and the chili has thickened.
NUTRITION FACTS
Per Serving:
- Calories: 591.4
- Protein: 31.8g (64% DV)
- Carbohydrates: 5.2g (2% DV)
- Fat: 49.6g (76% DV)
- Cholesterol: 211.6mg (71% DV)
- Sodium: 795mg (32% DV)
Enjoy this rich and creamy keto-friendly chili as a satisfying meal for the whole family!
