keto white chicken chili recipe

Written ByJenny Smyth Posted on
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The Best keto white chicken chili recipe

This keto white chicken chili recipe has become a staple in our household. I first discovered it on a food blog several years ago, and it quickly became a favorite among my family and friends.

The dish originates from the American Southwest, where chili con carne is a popular staple. This particular recipe is a creamy and mild adaptation of the traditional dish, with the addition of white beans and chicken.

When I’m in the mood for something comforting and easy to make, this recipe always hits the spot. My kids love helping me prepare it, as they can assist with mashing the beans and stirring in the cream.

The aroma of this chili cooking on the stovetop is simply amazing, filling the entire house with its savory scent. I often serve this chili at family gatherings, potlucks, and even as a quick weeknight dinner.

It’s a versatile recipe that can be adjusted to suit individual tastes and dietary needs. One of the best aspects of this recipe is its simplicity – it requires minimal preparation time and can be made in under an hour.

The result is a hearty, warming bowl of goodness that never fails to satisfy our hunger. As an added bonus, this keto white chicken chili is surprisingly healthy, with its focus on lean protein, vegetables, and low-carb ingredients making it an excellent choice for those following a ketogenic lifestyle.

Keto White Chicken Chili

4.5 from 953 votes

A creamy, hearty chili made with tender chicken, mild green chiles, and a rich broth thickened with cream cheese. This low-carb version delivers all the comfort of traditional white chili without the beans.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 1/2 lbs boneless skinless chicken thighs
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 (4 oz) cans diced green chiles
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
8 oz cream cheese, softened
1 cup heavy cream
1/2 cup shredded Monterey Jack cheese
Salt and black pepper to taste

For Garnish (optional)

1/4 cup chopped fresh cilantro
1 avocado, diced
1/4 cup sour cream
2 tbsp sliced green onions

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add chicken thighs and cook for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F.
3Transfer chicken to a plate and set aside.
4Reduce heat to medium and add diced onion to the pot.
5Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and softened.
6Add minced garlic and cook for 1 minute until fragrant.
7Stir in diced green chiles, chicken broth, cumin, oregano, chili powder, and cayenne pepper.
8Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer for 10 minutes to meld the flavors.
9While the broth simmers, shred the cooked chicken into bite-sized pieces using two forks.
Set aside.
10Add the softened cream cheese to the pot and whisk continuously until fully melted and incorporated into the broth, about 2 to 3 minutes.
11The mixture should be smooth and creamy.
12Stir in the heavy cream and shredded Monterey Jack cheese.
13Continue stirring for 2 to 3 minutes until the cheese is completely melted and the chili is thick and creamy.
14Return the shredded chicken to the pot and stir to combine.
15Cook for an additional 5 minutes over low heat until the chicken is heated through.
16Season with salt and black pepper to taste.
17Ladle the chili into bowls and garnish with fresh cilantro, diced avocado, a dollop of sour cream, and sliced green onions if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 820mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 26g

📝Notes

For a thicker chili, let it simmer uncovered for an additional 5 to 10 minutes. You can substitute chicken breasts for thighs, but thighs yield a juicier result. Adjust cayenne pepper to control spice level.

Watch Video Of How Keto White Chicken Chili Works

This keto white chicken chili is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner for my family. One of my favorite things about this recipe is how easily it reheats well in leftovers throughout the week.

We often reheat it for lunch or as an after-school snack for my kids. The leftover chili freezes beautifully too!

Simply portion out individual servings into freezer-safe bags or containers and store them in the freezer for up to 3 months.

❓ Frequently Asked Questions About Keto White Chicken Chili

What type of chicken should I use in this recipe?

This recipe works well with boneless, skinless chicken breast or thighs. If you prefer leaner meat, use breast; if you prefer more tender meat, use thighs.

Can I substitute other types of beans for the cannellini beans?

Yes, you can use other types of white beans such as navy beans or Great Northern beans in place of cannellini beans. However, keep in mind that they may have slightly different textures and flavors.

How do I adjust the heat level of this chili?

If you prefer a milder chili, reduce or omit the diced jalapeños. For a spicier version, add more jalapeños or use hot sauce to taste.

Can I make this recipe in a slow cooker?

Yes, you can prepare all the ingredients up to the point where you would normally add them to the pot on the stovetop and then transfer everything to a slow cooker for 6-8 hours on low heat.

What’s the best way to serve this keto white chicken chili?

Serve over cauliflower rice or zucchini noodles for a low-carb option; otherwise, pair it with some crusty low-carb bread or serve as is for a comforting meal.

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