Keto White Chicken Chili Recipe

Delicious Summer Keto Chili
I love a big bowl of chili. It is hearty, flavorful, and warms you up from the inside out. I also love how a bowl of chili is a complete meal. Most chilies have protein and veggies all mixed together, giving you a healthy and delicious full meal. I think a lot of us will agree that chili is a fantastic meal.
However, many people consider chili to be a winter dish. The warm and substantial, the meaty dish does seem like cold-weather food. So what are we supposed to do when we are craving chili but it’s summer? Try a lighter version of chili, of course!
I fell in love with white chicken chili a few years ago when I saw it on a restaurant menu in the summertime. Chicken chili is so much lighter than regular, beef and tomato chili. Rather than hearty beef, it is made with skinnier chicken. Instead of a thick tomato broth, it is made with creamy chicken broth. White chicken chili is just all-around more summery than classic chili.

After trying white chicken chili in a restaurant, I decided to make my own version, ensuring that it was low carb and good for a keto diet. I wanted to get a lot of flavor into each bowl while skipping the carbs. This delicious keto chili recipe is the end result.
I start making the chili by sautéing onions, garlic, olive oil, and chicken together. Once the chicken begins to brown, I pour in chicken broth. I like to use low sodium chicken broth because I find regular chicken broth to be super salty. However, pick your favorite broth to use- any brand will work!
The flavor of chili comes mostly from peppers. The hallmark of good chili is a good blend of peppers! To give my white chicken chili a lot of flavors, I use five different pepper ingredients. First, sliced jalapenos and red bell pepper go into the mix. These are two classic chili peppers that add flavor and spice. I also like the bright red and green color that the peppers add to the bowl.

Next, I add some adobo pepper seasoning. Adobo peppers are a little smoky and give the chili a lot of complexity. A sprinkle of cayenne pepper adds a more smoky taste and a little heat to the bowl. Sriracha sauce is the final peppery touch. Sriracha is made with a red chili pepper that is quite spicy. The vinegary spice is the perfect addition to the chicken chili and I tend to drizzle a little extra in my bowl right before I eat. Sriracha lovers know that you can never have enough!
The next two ingredients I add are what takes this chili to the top of the dinner list. Cream cheese and shredded Monterey jack cheese melt into the warm soup and make it creamy and rich. If you really want a lighter version of white chicken chili, you can skip the cream cheese and cheese. If you omit these, you will have a lighter, soupier meal. But is you want the full, decadent bowl of keto chili, you need the cream cheese and cheese. It really transforms the chili. And a little extra fat never hurts when you’re on a keto diet!
If you want a perfect summer dinner, this white chicken chili is it. It gives you all that warm chili flavor you love in a lighter, summery way. This recipe makes a pretty big batch so you’ll have enough to last you a whole week! Keto chili and keto meal prep? Sounds like you should make this recipe right away! Enjoy.

Keto White Chicken Chili

Macros per serving:
• 248 Calories
• 21g of Fat
• 18g of Protein
• 4g of Net Carbs

CourseDinner, Lunch

Servings8 servings

Prep Time10 minutes

Cook Time20 minutes

Ingredients

1pound

boneless, skinless chicken breast(cubed)

1cup

chopped white onion

1tbsp

olive oil

2tsp

minced garlic

28ounces

chicken broth

2tbsp

chopped jalapeño

1

red bell pepper(chopped)

2tsp

ground cumin

1tsp

adobo seasoning

1tsp

sriracha

1tsp

cayenne pepper

1cup

cream cheese(softened)

1cup

shredded Monterey jack cheese

Instructions

Add the olive oil to a large pot and heat over medium high heat.

Add the chopped chicken breast and chopped onions to the pot and cook the chicken for about 8 minutes, stirring occasionally to brown on all sides.

Add the chopped bell pepper and jalapeno to the pot and stir. Cook for another 5 minutes to soften the peppers.

Add the cumin, adobo seasoning, sriracha, cayenne, cream cheese and chicken broth and stir.

Bring the chili to a boil and then reduce the heat so that the chili is just simmering.

Stir in the shredded cheese. Stir well until all the cheese has melted.

Divide between bowls and enjoy while hot.