It’s like a warm hug in a bowl. Plus, with the plunging temperatures, this dish makes for the perfect way to end the night. This is one of those dishes that tastes amazing the day of. BUT, Listen…the leftovers are soooooo much better. Oh, and with the toppings, you can go completely off!


Keto Mexican White Chicken Chili
Keto Mexican White Chicken Chili

Mexican White Chicken Chili

2 large chicken breasts, cut into bite-sized pieces
1 tablespoon of olive oil
2 cups of chicken stock
10 cloves of garlic, minced
1 cup of onion, chopped
1 cup of bell pepper, chopped
1 cup of heavy cream
8 oz of cream cheese
1 tablespoon of cumin
1 tablespoon of coriander
1 teaspoon of chili powder
½ teaspoon of onion powder
½ teaspoon of dried oregano
1 tablespoon of Kosher salt
½ tablespoon of black pepper

To garnish:
Sliced radish
Chopped avocado
Sliced Avocado
Diced tomato
Shredded cheese
Sour Cream

Start by heating a large pot on the stove. Add in the oil and then cook the chicken breasts until they’re just about cooked through.

Then, add in the chicken stock, garlic, onion, and bell pepper. Season with the cumin, coriander, chili powder, onion powder, oregano, salt, and pepper. Once the vegetables are tender, add in the heavy cream and cream cheese and simmer for about 20 minutes until the soup has a nice creamy consistency.

To serve, add to a bowl and garnish with your toppings of choice.

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