A creamy, satisfying bowl of Keto White Chicken Chili is exactly what I crave when I want something comforting but still low in carbs. It’s rich and hearty with tender shredded chicken, green chilies, and just the right mix of warming spices. Whether I’m looking to warm up on a chilly evening or make a weeknight meal that keeps me on track with my keto goals, this one-pot dish never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chilies
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked shredded chicken (rotisserie or poached)
1 cup chicken broth
4 oz cream cheese, softened
1 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional)
Sliced jalapeños or avocado for topping (optional)
Directions
I start by heating the olive oil in a large pot or Dutch oven over medium heat.
I add the diced onion and let it cook for about 3–4 minutes until softened.
Then, I stir in the minced garlic, green chilies, cumin, oregano, paprika, chili powder, salt, and black pepper. I sauté everything for another 1–2 minutes to let the flavors bloom.
Next, I add the shredded chicken and chicken broth, stirring well and bringing the mixture to a simmer.
I reduce the heat to low and add the cream cheese, stirring until it’s fully melted and incorporated.
Then I pour in the heavy cream and add the Monterey Jack cheese. I let it simmer gently for 10–15 minutes, stirring occasionally, until it thickens and becomes wonderfully creamy.
After that I taste and adjust the seasoning if necessary.
I serve it hot with a sprinkle of fresh cilantro, sliced jalapeños, or creamy avocado on top—if I’m feeling fancy.
Servings and timing
This recipe makes 6 generous servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 380 kcal
Variations
Spicier version: I add more chili powder or even a dash of cayenne for a real kick.
Dairy-free option: I use coconut cream instead of heavy cream and a dairy-free cream cheese substitute.
Thicker chili: I simmer a little longer uncovered or add a bit more cheese to get a thicker consistency.
Different cheese: I swap Monterey Jack with shredded cheddar or pepper jack for extra flavor.
Instant Pot version: I sauté the aromatics using the Sauté function, then pressure cook everything (minus the cream and cheese) for 5 minutes, finishing with dairy at the end on warm.
Storage/Reheating
I let the chili cool completely before transferring it to airtight containers. It stores well in the fridge for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 2 months.
To reheat, I warm it gently on the stovetop over low heat or microwave it in short bursts, stirring between each round. If it thickens too much in the fridge, I add a splash of chicken broth or cream to loosen it up.
FAQs
Can I make this Keto White Chicken Chili ahead of time?
Absolutely. I often make it a day in advance—the flavors deepen overnight, making it even better the next day.
Can I use raw chicken instead of cooked?
Yes, I can simmer raw chicken breasts or thighs in the broth until fully cooked (about 15–20 minutes), then shred and continue with the recipe.
Is this recipe spicy?
It has a mild to moderate spice level from the green chilies and chili powder, but I can adjust the heat by adding more or less spice depending on what I like.
What can I serve with Keto White Chicken Chili?
I usually serve it with a simple side salad, roasted veggies, or keto bread. It’s satisfying enough on its own too.
Can I make this in a slow cooker?
Yes, I just add everything except the cream, cream cheese, and shredded cheese to the slow cooker and cook on low for 4–6 hours. I stir in the dairy ingredients during the last 30 minutes of cooking.
Conclusion
Keto White Chicken Chili is one of those go-to recipes I keep coming back to when I need something quick, comforting, and low in carbs. It’s creamy, full of flavor, and endlessly customizable to fit whatever I have on hand. Whether I’m cooking for myself or a crowd, it’s a guaranteed hit.
Recipe:
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Keto White Chicken Chili
- Total Time: 30 minutes
- Yield: 6 servings
Description
A creamy, hearty, and low-carb Keto White Chicken Chili made with shredded chicken, green chilies, cream cheese, and warming spices. Perfect for cozy nights or meal prep, this one-pot recipe is keto-friendly and full of flavor.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chilies
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked shredded chicken
1 cup chicken broth
4 oz cream cheese, softened
1 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional)
Sliced jalapeños or avocado for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in minced garlic, green chilies, cumin, oregano, paprika, chili powder, salt, and black pepper. Sauté for 1–2 minutes.
- Add shredded chicken and chicken broth. Stir well and bring to a simmer.
- Reduce heat to low and stir in cream cheese until melted and incorporated.
- Pour in heavy cream and add Monterey Jack cheese. Simmer gently for 10–15 minutes, stirring occasionally, until thickened and creamy.
- Taste and adjust seasoning as needed.
- Serve hot with optional toppings like fresh cilantro, sliced jalapeños, or avocado.
Notes
To make it spicier, add more chili powder or a dash of cayenne pepper.
Use coconut cream and dairy-free cream cheese for a dairy-free version.
Simmer longer or add more cheese for a thicker consistency.
Swap Monterey Jack with cheddar or pepper jack for variety.
Instant Pot: Sauté aromatics, then pressure cook (minus cream and cheese) for 5 minutes. Stir in dairy at the end.
Slow Cooker: Add all but dairy and cook on low for 4–6 hours. Stir in cream, cream cheese, and cheese during the last 30 minutes.
Store leftovers in fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
