This keto friendly white chili recipe is creamy and delicious. It is ready in less than 45 minutes, making it a perfect meal for a busy weeknight!
This is definitely not your typical chili, made with chicken, no tomato products, and no beans, but it is packed with flavor! Even the pickiest eaters will love this!
What Is White Chili?
White Chili is a flavorful, creamy soup. It’s typically made from chicken stock, white beans, chicken, green chiles, onion, garlic, and a few other spices. I wanted two things that you can’t get from your typical white chili. One, I needed this soup to be gentle on my stomach. Two, this needed to be keto friendly. Omitting the white beans, which are high in carbs and not gentle on my stomach, helped greatly. And when you mix in all the creamy ingredients, you don’t miss the beans at all!
If you want your white chili to have more of a kick, replace the green chilies with jalapenos. You can also add more than just a couple drops of hot sauce. This recipe isn’t spicy, and the couple of drops of hot sauce just bring out more of the flavors in the chili.
I wanted a quick and easy chili, so I used precooked chicken strips that I diced. You could also use rotisserie chicken. Or, if you have more time, dice raw chicken breasts and cook them in the butter with the onions and celery, and continue from there. Whatever you choose, it will be delicious!
Why Should I Use Microgreens?
I love the use of cilantro microgreens in this recipe. Cilantro microgreens have sweet, bright citrusy aroma with a clean, bold, classic cilantro flavor finishing with robust notes of pepper. They do not have the soapy, musty aroma that most people dislike in full grown cilantro.
What Makes Our Microgreens Special?
Our microgreens are Beyond Organic which means: No chemicals, no natural or synthetic substances, no pesticides, no fertilizers, nothing, nada, zip. There is nothing added to our microgreens before, during or after the growing process. And our microgreens are ready to use, no washing necessary, which aids in the quick nature of this recipe. Enjoy!
Creamy White Chicken Chili with Microgreens
Ingredients
- 4 Tbsp Butter
- 4 stalks Celery diced
- 1 large Onion diced
- 5 cloves Garlic minced
- 1 4 oz can Diced Green Chilies
- 6 cups Chicken Stock
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Salt
- 1/4 tsp Black Pepper
- 2 Tbsp Cilantro Microgreens diced
- couple drops Hot Sauce
- 12 oz Cream Cheese room temperature
- 8 oz Triple Cheddar Cheese shredded
- 4 cups Cooked Chicken cubed or shredded
- 1/2 cup Cream
Optional Toppings:
- Cilantro Microgreens
- Sour Cream
- Additional Shredded Cheese
- Fresh Lime Wedges
- Pickled Jalapeno
- Cilantro Oil
Instructions
- Melt the butter in a large saucepan over medium heat. Once melted, add the celery and onion and cook until softened, about 5 to 7 minutes, stirring occasionally.
- Add the garlic and green chilies and cook for 1 minute, stirring occasionally.
- Stir in the broth, cumin, oregano, parsley, salt, pepper, cilantro microgreens and dash of hot sauce, and bring to a boil. Turn down heat and simmer for 10 minutes.
- Section cream cheese in halves or fourths, and whisk in a section at a time until smooth.
- Whisk in the shredded cheddar, half at a time, until smooth.
- Stir in the chicken and cream, and cook until the chicken is warm, about 1 minute, gently stirring constantly.
- Serve with your preferred toppings. Enjoy!
