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Simple Keto White Chicken Chili

A cozy, creamy soup filled with chicken, beans, and mild spices, perfect for weeknight meals and easy to share.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or leftover cooked chicken for quicker preparation.
  • 1 can white beans, drained and rinsed Rinse well to reduce canned taste.
  • 1 can diced green chilies Use canned green chilies with extra spice for more heat.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder Add more chili powder for extra heat.
  • to taste Salt and pepper Adjust to taste.
  • 1 cup heavy cream To make it dairy-free, use canned coconut milk.
  • for garnish Fresh cilantro Can also use shredded cheese or a squeeze of lime.

Method
 

Preparation
  1. Heat a large pot over medium heat. Add a little oil if needed.
  2. Sauté the diced onion and minced garlic until the onion is soft and clear.
Cooking
  1. Add the cooked, shredded chicken, drained white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
  2. Bring the pot to a simmer and let it cook for 20 minutes so the flavors mix.
  3. Stir in the heavy cream and cook for another 5 minutes until hot and slightly thickened.
  4. Taste and adjust salt or spices. Serve with fresh cilantro on top.

Notes

Cool the chili to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat on low heat, stirring to warm evenly.