Keto white chicken chili is a creamy, flavorful, and low-carb take on a classic comfort food. Packed with tender chicken, aromatic spices, and a luscious, dairy-rich broth, this hearty dish is perfect for cozy dinners and meal prep.
Why You’ll Love This Recipe
- Low-carb and keto-friendly: Perfect for those following a ketogenic diet.
- Creamy and satisfying: Packed with rich flavors without the carbs.
- Easy to make: Simple ingredients come together in about 30 minutes.
- Versatile: Adjust the spice level or toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs, cooked and shredded
- Chicken broth
- Cream cheese, softened
- Heavy cream
- Green chilies (canned or fresh)
- Garlic, minced
- Onion, diced
- Olive oil or butter
- Ground cumin
- Chili powder
- Paprika
- Salt and pepper
- Optional: Jalapeños, shredded cheese, or fresh cilantro for garnish
Directions
- Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat. Add diced onion and garlic, and cook until softened.
- Add the spices: Stir in cumin, chili powder, paprika, salt, and pepper, cooking for 1-2 minutes to release their flavors.
- Combine the broth and chicken: Pour in the chicken broth and add the shredded chicken. Simmer for 10 minutes.
- Incorporate the cream cheese: Stir in softened cream cheese until fully melted and smooth.
- Finish with cream and chilies: Add heavy cream and green chilies. Stir well and simmer for another 5-10 minutes until the chili thickens slightly.
- Serve: Ladle into bowls and top with jalapeños, shredded cheese, or cilantro if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicier Version: Add diced jalapeños or a dash of cayenne pepper for extra heat.
- Dairy-Free Option: Use coconut cream instead of heavy cream and cream cheese.
- Vegetable Add-Ins: Stir in chopped zucchini, spinach, or cauliflower rice for extra bulk.
- Turkey Substitute: Use leftover turkey instead of chicken for a post-holiday meal.
- Thicker Chili: Simmer longer or add a sprinkle of xanthan gum for extra thickness.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
FAQs
Is this recipe spicy?
It has mild heat from the green chilies, but you can adjust the spice level with jalapeños or additional chili powder.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saving option.
How do I make this chili thicker?
Simmer uncovered to reduce the liquid or add a pinch of xanthan gum as a thickener.
Can I use bone broth instead of chicken broth?
Absolutely! Bone broth adds extra nutrients and flavor.
Is this recipe gluten-free?
Yes, this keto white chicken chili is naturally gluten-free.
What toppings go well with this chili?
Sour cream, shredded cheese, avocado, jalapeños, or chopped cilantro are all excellent choices.
Can I make this in a slow cooker?
Yes! Add all ingredients except cream and cream cheese to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cream cheese during the last 30 minutes.
Can I substitute another meat?
Ground turkey, pork, or even shrimp can work well in place of chicken.
How do I adjust the flavor if it’s too rich?
Add a splash of lime juice or extra chicken broth to balance the richness.
Can I make this chili ahead of time?
Yes, the flavors deepen as it sits. Prepare it ahead and reheat when ready to serve.
Conclusion
Keto white chicken chili is a creamy, flavorful dish that’s both comforting and low in carbs. Perfect for weeknight dinners or meal prep, it’s easy to customize and a guaranteed crowd-pleaser. Try this recipe today and enjoy a satisfying, keto-friendly bowl of chili!
Print
Keto White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Description
This Keto White Chicken Chili is creamy, hearty, and full of bold flavors, all while being low-carb and perfect for a ketogenic diet. Tender shredded chicken, a creamy broth, and just the right spices make this chili a comforting meal that’s ready in under 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cups shredded cooked chicken (rotisserie or pre-cooked works great)
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 4 oz cream cheese (softened)
- 1 (4 oz) can diced green chiles (mild or spicy)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Toppings:
- Shredded cheese
- Sliced avocado
- Chopped cilantro
- Sour cream
- Jalapeño slices
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in the garlic and cook for another minute.
- Add the chicken and spices: Add the shredded chicken, diced green chiles, cumin, smoked paprika, chili powder, cayenne (if using), salt, and black pepper. Stir to coat the chicken in the spices.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
- Make it creamy: Stir in the heavy cream and softened cream cheese. Whisk until the cream cheese is fully melted and the broth is smooth. Simmer for another 5 minutes.
- Taste and serve: Adjust the seasoning if needed. Serve hot with your favorite keto-friendly toppings like avocado, shredded cheese, and cilantro.
Notes
- Substitute heavy cream with unsweetened coconut milk for a dairy-free option.
- Use fresh jalapeños for an extra spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.