Keto White Chicken Chili – Cozy, Creamy, and Low Carb

This Keto White Chicken Chili is comfort in a bowl—rich, creamy, and full of flavor without weighing you down. It’s the kind of recipe that warms you up on a chilly night and still fits your low-carb goals. Tender chicken, green chiles, and spices simmer together in a silky, cheesy broth.

It’s satisfying, easy to make, and great for meal prep. Serve it with fresh toppings, and you’ve got a crowd-pleaser that happens to be keto-friendly.

What Makes This Recipe So Good

• Low carb without sacrificing flavor: Made with chicken, cream cheese, and green chiles instead of beans, it stays keto but tastes indulgent.
• One-pot convenience: Minimal cleanup and simple steps make this perfect for weeknights.
• Flexible and forgiving: Use rotisserie chicken, leftover turkey, or make it dairy-free with easy swaps.
• Meal prep friendly: Reheats beautifully and thickens slightly, making tomorrow’s bowl even better.
• Customizable heat: Keep it mild or turn it up with jalapeños or extra cayenne.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2–3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
• 1 (4-ounce) can diced green chiles
• 4 cups low-sodium chicken broth
• 1 1/2 pounds cooked chicken, shredded (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime
• Salt and black pepper, to taste
• Optional toppings: Sliced jalapeño, avocado, extra cilantro, shredded cheese, sour cream

Step-by-Step Instructions

1. Sauté the vegetables: Heat the oil in a large pot over medium heat. Add onion and bell pepper, and cook 4–5 minutes until softened.

   Stir in the garlic and cook 30 seconds until fragrant.

2. Bloom the spices: Add cumin, oregano, chili powder, and cayenne. Stir for 30–60 seconds to release their aroma.
3. Add chiles and broth: Stir in the green chiles and chicken broth. Bring to a gentle simmer.
4. Stir in the chicken: Add shredded chicken.

   Simmer 10 minutes to meld flavors.

5. Make it creamy: Reduce heat to low. Stir in cream cheese until melted and smooth, then add heavy cream.
6. Cheesy finish: Sprinkle in Monterey Jack, stirring until fully melted. Do not boil after adding cheese to avoid separation.
7. Season and brighten: Add cilantro, lime juice, and season with salt and pepper.

   Adjust heat with more cayenne if desired.

8. Serve: Ladle into bowls and top with jalapeño, avocado, extra cheese, and sour cream if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. It will thicken slightly; thin with a splash of broth when reheating.
• Freezer: Freeze up to 2 months. For best texture, freeze before adding the shredded cheese and heavy cream.

  Add them after reheating.

• Reheating: Warm gently on the stove over low heat, stirring often. Avoid boiling once dairy is added.

Health Benefits

• Low in carbs: Skips the beans and corn, keeping net carbs low while still delivering rich flavor.
• High in protein: Chicken provides steady energy and supports muscle maintenance.
• Satiating fats: Cream cheese and heavy cream help keep you full and satisfied on a keto diet.
• Micronutrients: Onion, peppers, chiles, and cilantro add antioxidants and vitamin C.

Common Mistakes to Avoid

• Boiling after adding dairy: This can cause curdling. Keep the heat low once the cream and cheese go in.
• Skipping the spice bloom: Toasting the spices briefly boosts their flavor in the finished chili.
• Not softening cream cheese: Cold cream cheese won’t melt smoothly.

  Cube and soften it first.

• Under-seasoning: Taste and adjust salt, pepper, and lime at the end to balance richness.

Variations You Can Try

• Slow cooker: Add everything except dairy and cheese to the slow cooker and cook on Low 4–6 hours. Stir in cream cheese, cream, and shredded cheese at the end.
• Dairy-free: Use full-fat coconut milk and dairy-free cream cheese. Skip the shredded cheese or use a dairy-free option.
• Extra veggies: Add diced zucchini or cauliflower rice for more texture with minimal carbs.
• Turkey swap: Use leftover turkey instead of chicken for a post-holiday twist.
• Spicy upgrade: Add minced jalapeño with the onion, or swirl in hot sauce before serving.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice 1 1/2 pounds of raw chicken and sauté it after the onions and peppers until just cooked through. Proceed with the recipe as written.

How can I thicken the chili without flour?

Let it simmer uncovered to reduce, or add extra shredded cheese or a few tablespoons of softened cream cheese. Avoid high heat to keep it smooth.

Is this chili very spicy?

It’s mildly spicy as written.

For less heat, skip the cayenne and use mild green chiles. For more heat, add jalapeños or extra cayenne.

What can I serve with it on keto?

Try it with a side salad, roasted broccoli, or keto “cornbread” made with almond flour. Avocado and fresh lime make great toppings.

Can I make it ahead?

Absolutely.

The flavors deepen overnight. Reheat gently on the stove and thin with broth if needed.

Final Thoughts

Keto White Chicken Chili proves you don’t need beans to make a bowl that’s cozy, creamy, and full of character. It’s easy enough for busy nights and special enough for company.

Keep this recipe in your rotation, and switch up the toppings and heat level to match your mood. One pot, big flavor, and keto-friendly comfort—what’s not to love?

Keto White Chicken Chili - Cozy, Creamy, and Low Carb

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons avocado oil or olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2–3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
• 1 (4-ounce) can diced green chiles
• 4 cups low-sodium chicken broth
• 1 1/2 pounds cooked chicken, shredded (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime
• Salt and black pepper, to taste
• Optional toppings: Sliced jalapeño, avocado, extra cilantro, shredded cheese, sour cream

Instructions

 

• Sauté the vegetables: Heat the oil in a large pot over medium heat. Add onion and bell pepper, and cook 4–5 minutes until softened.Stir in the garlic and cook 30 seconds until fragrant.
• Bloom the spices: Add cumin, oregano, chili powder, and cayenne. Stir for 30–60 seconds to release their aroma.
• Add chiles and broth: Stir in the green chiles and chicken broth. Bring to a gentle simmer.
• Stir in the chicken: Add shredded chicken.Simmer 10 minutes to meld flavors.
• Make it creamy: Reduce heat to low. Stir in cream cheese until melted and smooth, then add heavy cream.
• Cheesy finish: Sprinkle in Monterey Jack, stirring until fully melted. Do not boil after adding cheese to avoid separation.
• Season and brighten: Add cilantro, lime juice, and season with salt and pepper.Adjust heat with more cayenne if desired.
• Serve: Ladle into bowls and top with jalapeño, avocado, extra cheese, and sour cream if you like.