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Simple Keto White Chicken Chili Recipe

Name: Simple Keto White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

Imagine a warm, creamy chili that satisfies cravings while keeping carbs in check. This Simple Keto White Chicken Chili packs a punch of flavor without sacrificing your dietary goals. It’s rich, hearty, and offers a delightful blend of spices and tender chicken. I developed this creamy chili recipe after testing several versions for family potlucks and cozy evenings in. After perfecting it during my time as a healthy meal prep coach, I’m excited to share it with you! Let’s dive into creating this delicious dish that you’ll want to make again and again.

Why This Recipe Works

Low-Carb Ingredients: Using cauliflower instead of beans provides a hearty texture while keeping the carb count low.
Creamy Texture: Heavy cream and cream cheese create a luscious, comforting base that feels indulgent.
Flavor Bomb: The combination of spices and chicken broth enhances the dish’s flavor, making it feel gourmet.
Quick Prep: This chili comes together in under an hour, perfect for busy evenings.
Versatile: Easy to customize based on your preferred heat level and toppings.

Ingredients Breakdown

1 tablespoon olive oil: For sautéing the vegetables and adding healthy fats.
1 medium onion, diced: Builds the base flavor and aroma of the chili.
2 cloves garlic, minced: Adds depth and richness.
500 g (1 lb) cooked chicken, shredded: The main protein source; you can use rotisserie chicken for quick prep.
1 medium cauliflower head, chopped into florets: A low-carb substitute for traditional beans; it gives the chili texture.
4 cups (960 ml) chicken broth: Provides a savory base — choose low-sodium if preferred.
240 ml (1 cup) heavy cream: Adds creaminess and richness.
100 g (3.5 oz) cream cheese: Intensifies the creamy factor.
1 teaspoon ground cumin: Offers earthy, warm notes.
1 teaspoon chili powder: Brings warmth and depth to the flavor.
Salt and pepper to taste: Essential for enhancing all flavors.
Fresh cilantro, chopped (for garnish): Provides freshness and color.

Substitutions

Chicken: Any cooked protein can be used — try turkey or even canned tuna for quick meals.
Cream Cheese: Greek yogurt can substitute for a lighter option, but use less to avoid excess tang.

Essential Equipment

Large pot or Dutch oven: Ideal for making chili on the stovetop.
Cutting board and knife: For prepping vegetables and chicken.
Measuring cups and spoons: Accurate measurements ensure the best results.

Step-by-Step Instructions

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4

Step 1: Sauté the Vegetables

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 minutes until it becomes translucent. Stir in 2 minced garlic cloves and cook for another minute, until fragrant.

Step 2: Add Chicken and Cauliflower

Add 500 g (1 lb) of shredded cooked chicken and 1 medium cauliflower head, chopped into florets. Stir everything together and cook for about 5 minutes, allowing the chicken to heat through and the cauliflower to soften slightly.

Step 3: Combine Broth and Spices

Pour in 4 cups (960 ml) of chicken broth, followed by 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Season with salt and pepper to taste. Stir to combine and bring the mixture to a boil.

Step 4: Simmer and Stir in Cream

Once boiling, reduce the heat and let it simmer for 15 minutes. Stir in 240 ml (1 cup) of heavy cream and 100 g (3.5 oz) of cream cheese until fully melted and smooth. Cook for an additional 5 minutes to allow the flavors to meld.

Step 5: Garnish and Serve

Remove the pot from heat. Ladle the chili into bowls and garnish with freshly chopped cilantro before serving.

Expert Tips & Pro Techniques

Avoid Overcooking Cauliflower: Keep it tender by not letting it boil too long; it should still have a bit of bite.
Make-Ahead: This chili can be made ahead and stored in the refrigerator for up to 3 days. The flavors only improve with time!
Creamy Option: For extra creaminess, blend half of the chili before adding cream.
Add Heat Cautiously: If you like heat, consider adding diced jalapeños or a splash of hot sauce to taste.
Use Rotisserie Chicken: For a speedy meal, shredded rotisserie chicken cuts down prep time significantly.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: This chili can be frozen for up to 3 months. Portion it into freezer-safe containers, then thaw overnight in the fridge before reheating.
Reheating: Reheat in a 175°C (350°F) oven for about 10–12 minutes, or gently on the stovetop, stirring regularly. Avoid microwaving as it may change the texture.

Variations & Substitutions

Spicy Keto Version: Add diced jalapeños or a chipotle pepper for an extra kick.
Vegetarian: Substitute the chicken with more cauliflower and add canned mushrooms for hearty texture.
Dairy-Free: Use coconut cream instead of heavy cream and omit cream cheese for a lighter alternative.
Low-Sodium: Use homemade chicken broth or low-sodium canned broth to decrease sodium content.

Serving Suggestions & Pairings

Pair with a side of avocado for creaminess and healthy fats.
Serve alongside a simple green salad for a light lunch.
Top with shredded cheese, sour cream, or sliced radishes for added texture.

Nutrition Information

Per serving (1 cup, 4 servings):

Calories: 360
Total Fat: 28 g
Saturated Fat: 15 g
Cholesterol: 100 mg
Sodium: 650 mg
Total Carbohydrates: 9 g
Dietary Fiber: 3 g
Sugars: 3 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my chili turn out too thick?
This could be due to too little broth or overcooked cauliflower. Always start with the recommended amount of broth and adjust as needed.

Can I make this without chicken?
Yes! You can create a vegetarian version by adding more vegetables or canned beans, but this will increase the carb content.

Can I double this recipe?
Absolutely! Just ensure that your pot is large enough to hold all the ingredients and increase cooking time slightly if needed.

Can I prepare this the night before?
Yes! Making chili ahead of time enhances the flavors. Simply reheating it the next day before serving works best.

How long does this keep in the fridge?
It can be stored in an airtight container for up to 3 days.

Enjoy your delicious and satisfying Keto White Chicken Chili! It’s sure to become a favorite, whether you’re on a keto diet or just looking for a cozy meal.