This Keto White Chicken Chili is a creamy, comforting low-carb soup packed with tender shredded chicken, warm spices, green chiles, and melted cheese. Unlike traditional chili, this version skips the beans to keep it keto-friendly while still delivering rich flavor and a hearty texture.
Why You’ll Love This Recipe
This Keto White Chicken Chili is perfect when you want a cozy, satisfying meal without the extra carbs.
- Low-carb and keto-friendly comfort food
- Creamy, rich, and full of flavor
- Easy one-pot recipe
- Perfect for meal prep and leftovers
- Ready with simple pantry ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups reduced-sodium chicken broth
- ½ cup heavy cream
- 1 (4-oz) can diced green chiles, drained
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon sea salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 oz cream cheese, room temperature and cubed
- 1 cup shredded Mexican blend cheese
- 4 cups shredded chicken
Instructions
- Heat the oil.
In a large Dutch oven or soup pot, heat olive oil over medium heat. - Cook the onion.
Add diced onion and sauté for 5–7 minutes until softened. - Add garlic.
Stir in minced garlic and cook for about 1–2 minutes until fragrant. - Add the broth and seasonings.
Pour in chicken broth and heavy cream, then add green chiles, cumin, oregano, cayenne pepper, salt, and black pepper. - Simmer the chili.
Bring the mixture to a boil, then reduce heat to medium and simmer for about 40 minutes until slightly reduced. - Add the cheese.
Reduce heat to low and stir in cream cheese and shredded Mexican cheese until fully melted and smooth. - Add the chicken.
Stir in the shredded chicken. - Finish cooking.
Simmer the Keto White Chicken Chili for about 5 minutes until thick and creamy. - Taste and adjust seasoning with salt and pepper if needed.
Tips & Tricks
- Use rotisserie chicken for quick preparation.
- Allow cream cheese to soften before adding to prevent lumps.
- Simmer gently after adding dairy to avoid curdling.
- Add diced jalapeños if you want a spicier chili.
- Top with avocado, cilantro, or shredded cheese for extra flavor.
Details
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Difficulty: Easy
Dietary Notes: Keto, Low Carb, Gluten-Free
Notes
- You can substitute chicken thighs for extra flavor.
- For thicker chili, simmer longer or add additional cream cheese.
- For a lighter version, reduce the heavy cream slightly.
Nutrition (Approximate per serving)
Calories: 410
Protein: 32 g
Carbohydrates: 6 g
Fat: 28 g
FAQ
Is white chicken chili keto-friendly?
Yes. This Keto White Chicken Chili omits beans and uses cream and cheese for a low-carb version.
Can I make this in a slow cooker?
Yes. Cook on low for 4–6 hours and add cheese during the last 30 minutes.
Can I freeze keto white chicken chili?
Yes, but dairy-based soups may separate slightly when thawed. Stir well when reheating.
What toppings go well with white chicken chili?
Avocado, shredded cheese, cilantro, sour cream, or jalapeños.
How do I thicken white chicken chili?
Simmer longer or add additional cream cheese or shredded cheese.
Storage
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 2 months.
Reheating:
Reheat gently on the stove over low heat, stirring frequently.
Similar Recipes
Keto White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 4 cups reduced-sodium chicken broth
- ½ cup heavy cream
- 1 4-oz can diced green chiles, drained
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- 8 oz cream cheese room temperature and cubed
- 1 cup shredded Mexican blend cheese
- 4 cups shredded chicken
Instructions
Heat the oil.
- In a large Dutch oven or soup pot, heat olive oil over medium heat.
Cook the onion.
Add diced onion and sauté for 5–7 minutes until softened.
Add garlic.
- Stir in minced garlic and cook for about 1–2 minutes until fragrant.
Add the broth and seasonings.
- Pour in chicken broth and heavy cream, then add green chiles, cumin, oregano, cayenne pepper, salt, and black pepper.
- Simmer the chili.
- Bring the mixture to a boil, then reduce heat to medium and simmer for about 40 minutes until slightly reduced.
Add the cheese.
- Reduce heat to low and stir in cream cheese and shredded Mexican cheese until fully melted and smooth.
Add the chicken.
- Stir in the shredded chicken.
Finish cooking.
- Simmer the Keto White Chicken Chili for about 5 minutes until thick and creamy.
- Taste and adjust seasoning with salt and pepper if needed.
Notes
-
- You can substitute chicken thighs for extra flavor.
Conclusion
This Keto White Chicken Chili is creamy, comforting, and packed with bold flavor while staying low in carbs. With tender chicken, warm spices, and a rich cheesy broth, it’s the perfect cozy meal for busy weeknights or meal prep.