This keto white chicken chili is creamy, rich, and loaded with flavor—without the carbs. Made with shredded chicken, cream cheese, and a bold blend of spices, it’s a low-carb dinner that doesn’t feel like a compromise.
Why Keto Eaters Love It
Even non-keto folks love this chili. It’s filling, comforting, and totally satisfying:
- Low Carb: No beans, no corn—just hearty ingredients that keep carbs in check.
- Creamy Texture: Thanks to cream cheese and heavy cream.
- Fast & Easy: One-pot, 30-minute dinner.
- Meal Prep Friendly: Tastes even better the next day.
Ingredients
- Shredded Chicken – Cooked, rotisserie or leftover.
- Chicken Broth – The flavorful base.
- Green Chiles – Mild spice and tang.
- Cream Cheese + Heavy Cream – For that thick, creamy texture.
- Garlic & Onion Powder – For quick, no-chop flavor.
- Cauliflower Rice (optional) – Adds texture and bulk without the carbs.
- Spices – Cumin, chili powder, oregano, black pepper, and salt.
- Olive Oil – To start things off.
How to Make Keto White Chicken Chili
- Sauté Spices: In a pot, heat olive oil. Add garlic and onion powder, stirring until fragrant.
- Add Ingredients: Stir in chicken, green chiles, broth, cream cheese, and spices.
- Simmer: Let it simmer for 15–20 minutes until thickened.
- Creamy Finish: Stir in heavy cream at the end and adjust seasoning.
- Serve: Top with shredded cheese, jalapeños, or avocado.
Tips and Variations
- No Dairy? Use coconut cream and dairy-free cheese.
- Extra Veggies: Add chopped spinach, zucchini, or mushrooms.
- More Heat: Add cayenne, hot sauce, or fresh jalapeños.
- Slow Cooker Option: Add everything except the cream and cook on LOW for 6 hours. Stir in cream before serving.
Serving Suggestions
Toppings
Shredded cheddar, diced avocado, sour cream, fresh cilantro, jalapeño slices.
Sides
Try with keto tortillas, cauliflower rice, or a crisp side salad.
Leftovers
Store in the fridge or freezer—just reheat and stir before serving.
Keto White Chicken Chili
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: ~25 minutes
Servings: 4–6
This keto white chicken chili is creamy, rich, and loaded with flavor—without the carbs. Made with shredded chicken, cream cheese, and a bold blend of spices, it’s a low-carb dinner that doesn’t feel like a compromise.
Ingredients
- 2 tablespoons olive oil
- 3 cups cooked shredded chicken
- 3 cups chicken broth
- 1 can (4 oz) diced green chiles
- 1 block (8 oz) cream cheese, cubed
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Salt, to taste
- 1 cup cauliflower rice (optional)
Instructions
- In a large pot over medium heat, warm olive oil. Stir in garlic powder, onion powder, cumin, chili powder, oregano, pepper, and salt.
- Add chicken, green chiles, broth, and cream cheese. Stir to combine and bring to a simmer.
- Simmer for 15–20 minutes, stirring occasionally, until the chili thickens slightly and cream cheese is fully melted.
- Stir in heavy cream and cauliflower rice (if using). Simmer another 2–3 minutes.
- Taste and adjust seasoning as needed.
- Serve hot with toppings like avocado, cheese, or jalapeños.
Notes
Leftovers: Store in fridge 4 days or freeze for later.
Dairy-Free Version: Use coconut cream and non-dairy cheese.
Extra Veggies: Add spinach, zucchini, or mushrooms during simmering.
Slow Cooker Option: Cook on LOW for 6 hours, add cream at the end.
