Keto Creamy White Chicken Chili (No Beans)

Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until soft and translucent.

For this step: 1 tbsp olive oil, 1 medium onion (finely chopped)

Add garlic and cook for 30 seconds until fragrant.

For this step: 3 cloves garlic (minced)

Add chicken breasts, chicken broth, green chilies, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.

For this step: 1 can (4 oz) diced green chilies, drained, 2 cups chicken broth, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp dried oregano, ¾ tsp salt, ½ tsp black pepper

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–22 minutes until chicken is fully cooked.

For this step: 2 cups chicken broth

Remove chicken, shred with two forks, and return it to the pot.

For this step: 2 cups chicken broth

Stir in cream cheese until fully melted and smooth.

For this step: 4 oz cream cheese (cubed)

Add heavy cream and shredded Monterey Jack cheese. Stir until thick and creamy.

For this step: ¾ cup heavy cream, 1 cup shredded Monterey Jack cheese

Simmer uncovered for 5–8 minutes, stirring occasionally, until desired consistency is reached.

Taste and adjust seasoning before serving.