Creamy Keto White Chicken Chili Ultimate: A Cozy Low Carb Comfort Bowl

Introduction

This creamy keto white chicken chili ultimate is a comforting, velvety bowl perfect for chilly evenings or simple weeknight dinners. It brings together tender chicken, warm spices, and a rich cream base that stays friendly to low carb plans while feeling utterly indulgent. The recipe is easy to scale and pairs wonderfully with lighter sides or a simple green salad think of it as comfort food without the fuss. If you love creamy chicken mains, you might also enjoy this creamy chicken and spinach casserole for another cozy option.

Why This Recipe Is a Great Choice

This chili is a winner because it balances speed, richness, and hearty protein in one pot. Cooking the chicken in the pot with the vegetables lets the flavors mingle and the broth pick up savory browned bits for depth. Cream cheese and heavy cream melt into the broth to create a silky texture that clings to each spoonful. The spice blend of cumin, chili powder, and smoked paprika gives a nuanced warmth without overpowering the dish. For a different Mediterranean twist on creamy chicken, check out this creamy Mediterranean chicken skillet which shares the same comforting spirit.

Flavor and Texture

Expect a gentle heat from the chili powder and optional cayenne, rounded by the smokiness of paprika and the earthy cumin. The onion, garlic, and green bell pepper soften into the broth and provide a sweet savory base. Soft chunks of chicken offer a meaty bite against the luxuriously creamy broth made from cream cheese and heavy cream. Optional shredded cheddar adds an extra layer of cheesy richness that melts seamlessly into the chili. Garnishes like avocado, cilantro, and a dollop of sour cream brighten each spoonful and add pleasing contrast.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 4 cups chicken broth
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
• Salt to taste
• Pepper to taste

Step by Step Instructions

1. Cut the chicken breasts into bite-sized pieces.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the chopped green bell pepper and cook for a few more minutes, until slightly softened.
6. Add the chicken pieces to the pot and cook until browned on all sides.
7. Stir in the diced green chilies, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for about a minute, stirring constantly, until the spices are fragrant.
8. Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
9. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
10. Remove the pot from the heat.
11. Add the softened cream cheese and stir until completely melted and smooth.
12. Stir in the heavy cream and cheddar cheese (if using) until everything is well combined and the chili is nice and creamy.
13. Season with salt and pepper to taste.
14. Serve hot, garnished with your favorite toppings like avocado, sour cream, cilantro, and extra shredded cheese.

Tips for Best Results

Brown the chicken well to build flavor before you add the broth; those browned bits create a richer base. Soften the cream cheese slightly before adding so it blends smoothly and avoids clumps. Taste and adjust salt and pepper after the cream is in since dairy can mute seasonings. If you prefer more texture, shred some of the cooked chicken with forks and leave larger chunks for contrast. For a brighter finish, squeeze a little lime over individual bowls just before serving.

Storage and Make Ahead

This chili stores beautifully in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat, stirring in a splash of broth or cream if it has thickened too much. You can make the base one day ahead and add the final cream and cheese when reheating to keep the texture fresh. Freeze portions for up to three months and thaw overnight in the refrigerator before reheating.

Final Thought

Creamy Keto White Chicken Chili Ultimate is simple comfort that feels special without complicated steps. It is perfect for meal prep, family dinners, or a cozy solo bowl with lots of garnishes. Whip it up when you want something nourishing that still feels indulgent.

FAQ

Print