This is a keto version of the white chicken chili recipe made popular by Karen Celia Fox (she adapted it from The Kitchen for Exploring Foods caterers in Pasadena, California. The original recipe is fantastic!). The end result is a thick, creamy chili with chunks of sauteed and pulled chicken. Great for those cold winter nights! Serve immediately or refrigerate overnight for better flavor.

David Dragoo
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.

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  • Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.

  • Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.

  • Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Nutrition Facts

591 calories; 49.6 g total fat; 212 mg cholesterol; 795 mg sodium. 5.2 g carbohydrates; 31.8 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
11/03/2019
I made it. The changes made I used the Morningstar chicken strips 3 bags substituting coconut milk for the heavy cream. I also used cheese mozzarella style by daiya. Turned out great! Read More
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/03/2019
I made it. The changes made I used the Morningstar chicken strips 3 bags substituting coconut milk for the heavy cream. I also used cheese mozzarella style by daiya. Turned out great! Read More
Rating: 5 stars
10/11/2019
This was incredible. Not too difficult to make either. I didn't alter a thing. A special thanks to the sharer and http://bit.ly/CustomKetoDiet19 for helping me change my lifestyle in recent months. Read More
Rating: 4 stars
12/23/2019
This was good but here is a different twist on it. With the left overs, we used low carb wheat tortillas and made burritos and put a little sour cream and salsa on top. they were unbelievably good. Read More
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Rating: 5 stars
10/11/2019
This was great! I used leftover shredded rotisserie chicken and Pepper Jack cheese. Pretty spicy, but delish! Read More
Rating: 5 stars
02/05/2020
Easy and delicious Read More
Rating: 5 stars
09/30/2019
Made this last night and it was delicious. Will make this again. Read More
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Rating: 5 stars
12/08/2019
love this!!! I added white beans, because...well, why not! bumped up the chili powder, and it's even better the next day. Everyone has raved about this chili, it's a winner!!! Read More
Rating: 5 stars
04/12/2019
Delicious and easy to make! I like to use my stand mixer to shred the chicken (so easy and can be done while the chicken is still hot). I would be curious how this would taste with some white beans. Read More
Rating: 5 stars
09/12/2019
I wouldnt call it chili but its great and very rich. I will add some mushrooms next time just because. Most of my keto dishes are tomato base some this was a nice switch. Thanks for the recipe Read More
Rating: 5 stars
01/13/2020
Full of flavor. This turned out way better than I thought it would. I added jalapenos instead of got sauce. My kids really liked it too. Read More