Simple Keto White Chicken Chili

A warm, tangy, and creamy low-carb soup packed with tender chicken and green chiles, perfect for cozy weeknights and meal prep.

Scale

900 g (2 lb) boneless skinless chicken thighs
960 ml (4 cups) low-sodium chicken broth
200 g (7 oz) canned or fresh green chiles
113 g (4 oz) cream cheese
120 ml (½ cup) heavy cream
150 g (1 medium) chopped yellow onion
9 g (3 cloves) minced garlic
2 tsp (4 g) ground cumin
1 tsp (1 g) dried oregano
30 ml (2 tbsp) lime juice
15 ml (1 tbsp) olive oil
Salt and pepper to taste
Optional toppings: chopped cilantro, sliced jalapeño, shredded cheddar (or Monterey Jack), and a squeeze of lime

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Heat 15 ml (1 tbsp) olive oil in a Dutch oven over medium heat. Add 150 g (1 medium) chopped yellow onion and sauté until translucent, about 5 minutes.
Add 9 g (3 cloves) minced garlic and cook for 30–45 seconds until aromatic.
Stir in 2 tsp (4 g) ground cumin and 1 tsp (1 g) dried oregano, toasting for 30 seconds.
Brown 900 g (2 lb) chicken thighs lightly for 2 minutes per side, then set aside.
Pour in 960 ml (4 cups) chicken broth and return chicken to the pot with 200 g (7 oz) chopped green chiles. Simmer uncovered for 18–22 minutes until chicken is tender.
Shred the chicken and return it to the pot.
Stir in 113 g (4 oz) cream cheese until melted, then add 120 ml (½ cup) heavy cream. Simmer gently for 3–4 minutes.
Finish with 30 ml (2 tbsp) lime juice and season with salt and pepper. Serve hot, garnished with optional toppings.

For a thicker broth, pulse an immersion blender in the pot; for a smoother finish, blend a portion of the soup.