Hello From My Slightly Messy Kitchen

You know those evenings when your brain is fried like bacon, there's a chill outside, and you really do not want to sweat over dinner? That's pretty much when I reached for this Simple Keto White Chicken Chili recipe. First time I whipped it together, I forgot the cumin and—let's be honest—thought it was going to be a bust, but my kids ate it faster than I could blink. I even caught my husband scraping the pot while pretending he was just 'cleaning up'. Oh, and once, I tried to make this while on a work call and used almond milk instead of cream. Let's just say, won't be repeating that experiment.

Why I Keep Making This—& Maybe You'll Love It Too

I’m telling you, I make this when I want something that screams comfort but doesn't blow up my carb count. My family gets super excited, which is saying a lot because they usually groan at the phrase ‘low carb’. And honestly? It’s a one-pot thing—so cleanup isn’t totally horrendous. (I can't say the same for most baking projects!)
Sometimes I'll even meal prep this on a Sunday—then forget about it until Wednesday when I need food now. It reheats like a charm, except the time I over-microwaved it and turned the cheese into concrete. Don't be like me.

What You Need (and Stuff You Can Swap)

2 tablespoons olive oil (or avocado oil if that's what you grab first)
1 medium onion, diced (yellow, but red is fine too, actually I've used shallots in a pinch)
3 cloves garlic, minced (my mom swears by jarred garlic, but I'm less fancy)
1 green bell pepper, diced (red works! Or jalapeño if you like a kick)
600g cooked chicken, shredded (about 4 cups, rotisserie chicken saves me every time)
1 can (4 oz/115g) diced green chilies (mild or hot, you pick)
1 teaspoon cumin (sometimes I use half a teaspoon and add extra chili powder instead; it's flexible)
1 teaspoon dried oregano (or Italian herbs, I guess—if you run out like I do)
1 teaspoon chili powder
½ teaspoon smoked paprika (or just regular paprika if that's all you have)
1 teaspoon salt (I usually taste at the end and sometimes skip this step; depends how salty your chicken was!)
½ teaspoon black pepper
3 cups chicken broth (if it’s homemade, good on ya. Boxed is cool too)
125g (about 4 oz) cream cheese, cubed (full-fat is best, but I’ve done half-fat when desperate)
½ cup heavy cream (sometimes I swap in full-fat coconut milk for a dairy-free twist—tastes awesome!)
100g (about 1 cup) shredded cheddar cheese (pepper jack is great too)

How I Throw This Together (And Occasionally Mess Up)

Heat olive oil in a big soup pot over medium heat—don’t rush this part, or you’ll end up with burnt onions (ask me how I know). Toss in the diced onion, garlic, and green pepper. Sauté till things are soft, smells amazing, and the onion's sort of translucent—like 3-4 minutes.
Stir in shredded chicken, green chilies, cumin, oregano, chili powder, paprika, salt, and pepper. Give it a good mix. Warning: this stage looks like it needs rescuing but hang in there, it’s supposed to look a bit chunky.
Pour in chicken broth. Stir again, scraping up anything stuck at the bottom (I call that flavor). Bring to a gentle simmer—not a full-on boil, or you’ll evaporate half your soup.
Drop in cream cheese cubes. Stir now and then, and don’t freak out when it looks weird as the cheese melts—it’ll smooth out soon enough (I promise!). This is usually where I sneak a taste to check salt.
Reduce heat to low. Slowly add in heavy cream, then toss in the shredded cheddar. Stir until it’s all melty and thick. If it’s not creamy enough, throw in a bit more cream cheese or cheddar—no one's watching.
Let it all hug together on low heat for about 5-10 more minutes, stirring once or twice. And that’s it! Serve it up hot, or let it sit a few mins (I think it’s even better after it settles).

Notes That Saved My Sanity

If you’re tempted to use low-fat cheese, don’t. It once turned my chili into a gluey mess.
Cream cheese doesn’t always melt smooth if you dump it all in cold—let it soften a bit first. Actually, I just zap it in the microwave for 10 seconds, works great.
I find the chili thickens as it sits—so if you want it soupier, just add extra broth when reheating.

Experiments and Tweaks: Some Hits, Some Misses

I’ve used coconut milk instead of heavy cream—super creamy, but gives it a slightly sweet vibe. My teens eye-rolled but I liked it!
One time, I chucked in leftover cooked cauliflower rice as a thickener; honestly, it was fine, but a little weird texturally. Not my favorite, but hey, we all experiment.
Adding some smoked paprika instead of regular gives it a bit more depth (or so I tell myself). Try it both ways.

What You'll Actually Need in the Kitchen

A decent soup pot or Dutch oven—mine’s nothing fancy, picked up from a garage sale.
Good knife and a chopping board. (If you don’t have a real soup pot, honestly you can use a big saucepan or even slow cooker—just adjust your cook times a smidge.)
A wooden spoon or sturdy spatula for stirring—unless you enjoy chasing cheese lumps with a fork.

Storing Leftovers (If There Are Any)

Pour leftovers into an airtight container (old takeout tubs totally count) and stash in the fridge. It holds up for about 3 days—though honestly, in my house, it’s gone by then anyway. Freezes fine too, but I do find the texture separates a tad when thawed, so just be ready to stir it like mad.

How I Like to Serve It, But Do Your Own Thing

Big bowls, topped with extra shredded cheese and maybe a dollop of sour cream. Sometimes I scatter cilantro on top if I feel extra, or—don't judge—I crush up some pork rinds for faux-croutons. My husband loves his with freshly sliced jalapeño (madman). In winter, sometimes we eat this in mugs by the fireplace and watch terrible old movies—our weird tradition.

Lessons I Learned the Hard Way (Pro Tips, Less Pro, More Honest)

I tried rushing the melting of the cream cheese once—big mistake, chunky city.
If you use pre-cooked chicken, don't let it simmer forever or it'll go tough (found this out the hard way...)
If you leave the pot on the stove with the burner still on, you’ll get a weird film on top. Not the end of the world, just whisk it in, but still…

Quick Q&A—Because Friends Have Asked

Can I use raw chicken? Sure, you can, but cook it through with the onions—just dice it up first. It'll take a bit longer.
Can I make this dairy-free? Yeah, swap the cream cheese for a coconut version (if you can find it) and the dairy for coconut cream. Different, but nice.
What’s best for reheating? I prefer the stovetop—just stir often and add a splash of broth. Microwave works, too, but go slow or you'll dry it out. And don't blame me for stringy cheese.
Is it spicy? Only as much as you make it. I use mild chilies, but feel free to throw in more heat if you’ve got a high tolerance. Or keep it mellow for picky eaters.
Do I really need oregano? Actually, sometimes I forget it entirely. It's still good! Little things like that don't make or break the chili, I promise.

So, that’s my not-so-secret recipe for Simple Keto White Chicken Chili. If you make it, let me know how it goes—or if you figure out a way to sneak in more veggies without anyone noticing, tell me that too. Happy cooking!

Simple Keto White Chicken Chili