Keto White Chicken Chili
A rich, creamy, and satisfying low-carb twist on the traditional white chicken chili that delivers all the flavor without the carbs. This keto white chicken chili brings together tender shredded chicken, green chilies, and a velvety base that’ll warm you from the inside out.
Easy Keto White Chicken Chili Recipe
When the temperatures drop and comfort food cravings hit, nothing satisfies quite like a steaming bowl of keto white chicken chili. Unlike traditional versions loaded with beans and corn, this keto-friendly adaptation keeps all the southwestern flavors you love while maintaining a low-carb profile perfect for ketogenic lifestyles. This recipe has become a staple in my household during the fall and winter months, though it’s delicious year-round when you’re looking for a hearty, satisfying meal.
White chicken chili has long been a favorite in American kitchens, especially throughout the Southwest, where chili competitions often feature versions of this creamy classic alongside traditional red chilis. This keto adaptation honors those traditions while making it accessible to those following a low-carb lifestyle.
THIS RECIPE:
- Creamy, indulgent texture with only 6g net carbs per serving
- Quick one-pot preparation – ready in under 45 minutes
- Easily customizable heat level for mild to spicy preferences
- Perfect for meal prep and freezer-friendly
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Yield | About 8 cups |
| Calories | 385 per serving |
| Net Carbs | 6g per serving |
This keto white chicken chili comes together with minimal effort and delivers maximum flavor satisfaction. The combination of tender chicken, mild green chilies, and rich cream cheese creates a bowl of comfort that won’t kick you out of ketosis. It’s perfect for busy weeknights when you want something substantial but don’t have hours to spend in the kitchen. Even better, the leftovers taste amazing the next day as the flavors continue to develop.
Ingredients for Keto White Chicken Chili
Quality ingredients make all the difference in this keto white chicken chili. Since we’re skipping the traditional beans and corn to keep it low-carb, each component plays an important role in building flavor and creating the perfect texture. Whenever possible, opt for organic chicken and fresh produce to enhance the overall taste profile.
For the Chili Base:
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 2 (4 oz) cans diced green chilies (mild or hot, according to preference)
- 1.5 pounds boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- 4 cups chicken broth (use low-sodium if store-bought)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt (or to taste)
For the Creamy Element:
- 8 oz cream cheese, softened and cut into cubes
- 1 cup heavy cream
- 1/4 cup sour cream
Optional Toppings (all keto-friendly):
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sliced jalapeños
- Chopped cilantro
- Lime wedges
- Crumbled bacon
- Sliced green onions
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Protein | 1.5 lbs boneless chicken breasts | Choose organic, free-range chicken for best flavor and ethical sourcing |
| Dairy | 8 oz cream cheese, 1 cup heavy cream | Full-fat versions provide the best texture and help maintain keto macros |
| Vegetables | 1 onion, 4 garlic cloves, 2 cans green chilies | Fresh garlic significantly improves flavor over pre-minced varieties |
| Spices | Cumin, oregano, coriander, etc. | Toast whole spices and grind for maximum flavor intensity |
| Broth | 4 cups chicken broth | Homemade bone broth adds depth, but low-sodium store-bought works well |
How to Make Keto White Chicken Chili
Creating this keto white chicken chili is a straightforward process that involves building layers of flavor, cooking the chicken, and creating a rich, creamy base. The beauty of this recipe is its simplicity – everything comes together in one pot, minimizing cleanup while maximizing taste.
Prepare your base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent but not browned.
Build flavor: Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Stir in the diced green chilies, cumin, oregano, coriander, chili powder, and white pepper, cooking for 1 minute to bloom the spices.
Cook the protein: If using raw chicken breasts, add them to the pot whole along with the chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 15-20 minutes until the chicken is fully cooked (internal temperature of 165°F). Remove the chicken and shred it using two forks before returning it to the pot. (If using rotisserie chicken, skip this cooking step and simply add the shredded chicken and broth to the pot after the spices have bloomed.)
Create creaminess: Reduce heat to low. Add the cream cheese cubes and stir until they begin to melt. Pour in the heavy cream and stir to incorporate. Simmer gently for 10 minutes, allowing the chili to thicken slightly.
Finish and adjust: Stir in the sour cream. Taste and adjust seasoning with additional salt and pepper as needed. If you prefer a thicker chili, you can simmer uncovered for an additional 5-10 minutes.
Pro tip: For the most developed flavor, prepare this chili at least 30 minutes before serving, or even the day before. The flavors continue to meld and intensify as it sits.
Tips for Making Keto White Chicken Chili
Creating the perfect keto white chicken chili is all about balance – between heat levels, creaminess, and depth of flavor. These expert tips will help you achieve restaurant-quality results at home.
- Use rotisserie chicken as a time-saving shortcut that adds extra flavor from the pre-seasoned skin
- Control the heat level by choosing mild, medium, or hot green chilies and adjusting the amount of chili powder
- Create thickness without carbs by allowing the cream to reduce slightly rather than using traditional thickeners
- Balance the richness with a squeeze of fresh lime juice just before serving
| Technique | Recommendation |
|---|---|
| Spice Blooming | Toast dry spices in hot oil for 30-60 seconds to release essential oils and enhance flavor |
| Chicken Shredding | For perfect texture, shred chicken while still warm using two forks or a hand mixer on low speed |
| Cream Integration | Add cream cheese when pot is not boiling to prevent curdling and achieve smooth texture |
| Flavor Development | Allow chili to rest off-heat for 10-15 minutes before serving for optimal flavor melding |
When adding the cream elements, be sure to keep the heat low to prevent separation. If your chili starts to look grainy, a quick blend with an immersion blender can rescue the texture. Remember that keto-friendly thickeners like xanthan gum are optional but can be added (1/4 teaspoon at a time) if you prefer an even thicker consistency.
Make-Ahead Instructions
This keto white chicken chili is perfect for meal prepping and actually improves in flavor when made ahead of time. The spices have more time to meld, resulting in a more complex flavor profile.
For 1-2 days ahead: Complete the entire recipe, allow to cool completely, then store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of chicken broth or heavy cream if it has thickened too much during storage.
For partial prep: You can prepare the non-dairy components up to 3 days in advance. Cook the onions, spices, and chicken, then store in the refrigerator. When ready to finish, reheat this base, then add the cream components and complete the recipe.
If making for a party or gathering, prepare the chili the day before, store refrigerated, then transfer to a slow cooker on the warm setting to serve, stirring occasionally and adding liquid as needed.
Storing Leftovers
Properly storing leftover keto white chicken chili ensures food safety while preserving its delicious flavor. Because this recipe contains dairy, proper storage is especially important.
Allow the chili to cool at room temperature for no more than 1 hour before transferring to airtight containers. Glass containers work particularly well as they don’t retain odors or stain from the spices. Store in the refrigerator within 2 hours of cooking.
Properly stored, this keto white chicken chili will maintain quality for 3-4 days in the refrigerator. When reheating, do so gently over medium-low heat, stirring frequently to prevent the cream from separating. Microwaving is possible but use 70% power in short intervals, stirring between each to ensure even heating.
If the chili has thickened considerably during storage, add a splash of chicken broth or heavy cream when reheating to restore the original consistency.
Freezing Keto White Chicken Chili
While cream-based dishes can sometimes be tricky to freeze, this keto white chicken chili freezes surprisingly well with the right approach.
For best results, cool the chili completely before freezing. Portion into freezer-safe containers or heavy-duty freezer bags, leaving about 1/2 inch of headspace to allow for expansion. Remove as much air as possible before sealing to prevent freezer burn.
Label containers with the date and contents, and use within 2-3 months for best quality. When using freezer bags, freeze flat initially for easier storage and quicker thawing.
To thaw and reheat, transfer the frozen chili to the refrigerator 24 hours before you plan to serve it. Once thawed, reheat gently on the stovetop over medium-low heat, stirring frequently. The cream may appear slightly separated at first, but continuous gentle stirring while reheating will usually reincorporate it. Adding a small amount of fresh cream during reheating can help restore the original creamy texture.
Pro tip: If planning to freeze, consider slightly under-cooking the chicken and using slightly less cream. When reheating, you can add fresh cream to improve the texture and prevent the chicken from becoming overcooked.
Serving Suggestions
Keto white chicken chili shines as a standalone dish but becomes truly memorable when complemented with the right accompaniments. Here are some keto-friendly serving ideas that enhance the dining experience:
For toppings, arrange a buffet of shredded cheese, diced avocado, fresh cilantro, sliced jalapeños, and crumbled bacon so diners can customize their bowls. A dollop of sour cream adds extra richness, while a squeeze of fresh lime brightens the overall flavor profile.
Instead of traditional corn chips, serve with keto-friendly alternatives like pork rinds, cheese crisps, or low-carb tortilla chips made from almond flour. For a lighter option, use fresh, crisp vegetables like sliced radishes, cucumber rounds, or small romaine lettuce leaves as “dippers.”
This chili pairs beautifully with simple sides like a fresh green salad dressed with olive oil and lemon juice or roasted vegetables such as zucchini, bell peppers, or cauliflower.
For beverages, consider serving with unsweetened iced tea, sparkling water with lime, or for those who enjoy alcohol, a dry white wine like Sauvignon Blanc or a light beer if it fits within your carb allowance. A low-carb margarita with fresh lime and quality tequila also complements the southwestern flavors nicely.
Serve the chili piping hot in pre-warmed bowls to maintain its ideal temperature throughout the meal.
FAQ
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent alternative and often provide more flavor and moisture than breasts. The cooking process remains the same, though you might need to simmer for an additional 5 minutes to ensure they’re fully cooked through. Chicken thighs also have a higher fat content, which works perfectly within keto macros.
How can I thicken my keto white chicken chili without adding carbs?
The best low-carb thickening options include letting the chili simmer uncovered to naturally reduce, adding more cream cheese, or using a small amount (1/4 to 1/2 teaspoon) of xanthan gum. When using xanthan gum, whisk it with a tablespoon of cold water first, then slowly incorporate it into the simmering chili to prevent clumping.
What can I substitute for heavy cream if I’m dairy-sensitive?
While traditional keto relies heavily on dairy, you can make a dairy-free version using full-fat coconut cream and dairy-free cream cheese alternatives. The flavor profile will shift slightly, but the richness remains. Add a tablespoon of nutritional yeast to compensate for the missing cheese flavor. Note that coconut cream may impart a subtle coconut flavor, which can be masked with additional spices.
Can I make this in a slow cooker or Instant Pot?
Yes! For slow cooker: Sauté the onions, garlic, and spices on the stovetop first, then transfer to the slow cooker with the broth and raw chicken. Cook on low for 6 hours or high for 3-4 hours. Remove and shred the chicken, return it to the pot, then stir in the cream elements and cook for another 30 minutes. For Instant Pot: Use the sauté function for the initial steps, add broth and chicken, then pressure cook for 10 minutes with a 10-minute natural release. Shred chicken, return to pot, add cream elements, and use sauté function to thicken if needed.
How can I increase the fat content for stricter keto macros?
To boost the fat content without significantly changing the flavor, add 2-3 tablespoons of butter when adding the cream cheese, increase the amount of avocado topping, add a drizzle of olive oil before serving, or include additional cheese both in the chili and as a topping. Using chicken thighs instead of breasts will also increase the fat content slightly.
