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I Make The Creamiest Keto White Chicken Chili In Under An Hour
The first time I made this keto white chicken chili, it was one of those chilly nights when I wanted something cozy but didn’t want to spend all evening in the kitchen. I always keep shredded chicken meal prepped in the fridge, so once the base was simmering, I melted in the cheeses and stirred in the chicken. My keto dinner came together fast, and I’ve been hooked ever since. Here’s why:
- Creamy comfort food – The broth turns thick and cheesy with melted cream cheese and Mexican blend cheese, and the green chiles give it just the right kick. If you’ve enjoyed my keto chicken tortilla soup, this low carb white chicken chili is a bit like it’s richer, creamier cousin.
- Very keto friendly – Regular versions of this dish use white beans, plus flours or other starches, so they’re not keto friendly. But making white chicken chili keto is actually super easy if you skip those and rely on simple low carb ingredients instead! My version has just 5.7 grams net carbs per bowl, but it’s still so hearty and satisfying!
- Simple ingredients – Like most of my keto recipes, this one uses simple staples you can find at any grocery store. I also thicken it naturally with cheese (one of my favorite soup tricks) instead of any specialty thickeners.
- Great for weeknights – I can make this start to finish in under an hour! And most of that time it’s just simmering on the stove while I prep toppings or keto cornbread on the side.
I recently tested this keto white chicken chili again to double check the ratios, and updated it to increase the chicken and garlic. Not only do I think it’s even better now, my kids had a friend over that day and she begged her mom to make it. Make it with me, and I think your family will do the same! (And then, try my classic keto chili recipe too, so you can let me know which one your family likes best.)
Reader Review
“This is a fave in our house, and in regular rotation for our lunches. I meal prep a double batch at the beginning of the week and we have it for lunches all week. My husband loves it. It was a huge hit at a church fellowship meal too!” –Teri
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto white chicken chili recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Chicken – I usually meal prep my easy Instant Pot shredded chicken with boneless, skinless breasts (or chicken thighs), but honestly any method works… slow cooker, stovetop, whatever you like. And if I know I’ll be in a rush, I grab a rotisserie chicken for a shortcut.
- Green Chiles – They give the chili a gentle heat without being overly spicy. You can always add more (or less) depending on how you like it.
- Cheeses – Mexican blend shredded cheese for cheesy flavor and cream cheese to make it creamy, which also acts as a natural thickener. Feel free to swap the Mexican blend with cheddar cheese if you prefer, or pepper jack if you like extra heat.
- Aromatics – Onions and garlic! I like yellow onion here, but any color works.
- Chicken Broth – I used store-bought this time, but homemade broth or bone broth gives this keto white chicken chili more depth. If bone broth feels too strong, you can cut it with a little water.
- Heavy Cream – For rich, creamy flavor. You can lighten it up with half and half, but this adds some carbs. Full-fat coconut milk or coconut cream also make good substitutes.
- Olive Oil – For sauteing the aromatics.
- Spices – Cumin adds warmth, dried oregano provides a little herby flavor, and cayenne pepper gives a gentle kick. You can also add chili powder if you like, but I find the green chilies (above) are enough without it.
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How To Make Keto White Chicken Chili
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the aromatics. Heat the olive oil in a Dutch oven. Sauté the onion until it softens and starts to smell sweet. Then, toss in the garlic and let it cook just long enough to smell amazing.
- Build the base. Pour in the broth and cream, then stir in the green chiles and spices. I let it simmer until the flavors come together and the liquid reduces a bit.
- Melt in the cheeses. Lower the heat, add the cream cheese and shredded cheese, and stir until melty and smooth.
- Stir in the shredded chicken. Let it warm through until you’ve got a thick, comforting pot of keto white chicken chili. Don’t forget the toppings — see my serving ideas below!
My Recipe Tips
- Skip the lid. I simmer this keto white chicken chili uncovered, because this allows it to reduce and thicken as it cooks.
- It’s important for the cream cheese to be very soft at room temperature. If it’s cold, you’ll have little chunks in your soup. If I forget to soften it, I microwave it to soften before stirring in.
- This keto chicken chili is very rich, so use less cream cheese if you want less richness. I thought it was perfect as -is, but my friend, Maria, made it and told me she preferred it with half the cream cheese. A few reviewers have said the same thing. I tried this and it’s also good but not as thick.
- You can speed up blending in the cream cheese with an immersion blender. Just give it a spin before returning the chicken to the pot.
- Add the shredded chicken gradually, 1 cup at a time. The ideal amount can vary depending on how much the soup reduced during simmering. That’s why I prefer not to add it all at once, so I can check if the ratio of chicken to creamy broth seems right. If you have extra shredded chicken, you can always use it to make my chicken bacon ranch casserole or chicken florentine soup.
- Can you use raw chicken? Yes! When I don’t have any on hand, I just cook raw chicken breast right in the soup. Add 2 pounds to the pot at the same time as the broth, and remove it once cooked through, after about 20 minutes of simmering. Shred chicken and set aside until it’s time to add it back in toward the end.
- Do you need to add a thickener? I usually find the cream cheese and simmering make the low carb white chicken chili thick enough. If you like it even thicker, you can always stir in a little cornstarch substitute.
- Want to lighten it up? My favorite way to do this is to add keto vegetables. They add some carbs, but make the soup lower calorie per serving. You can saute heartier veggies, like green bell peppers or mushrooms, together with the onions, or add softer veggies, like zucchini or cauliflower rice, in the last few minutes of simmering.
- Can you make it in a Crock Pot? Yes, you can adapt this keto white chicken chili recipe for a slow cooker. I would slow cook the ingredients through step 3. It tastes better if you saute the onions and garlic on the stove first, but you can add them in raw if you really want to. Once the soup is cooked and you’ve shredded the chicken, you can stir in the cream cheese and shredded cheese.
Keto White Chicken Chili
By
My keto white chicken chili recipe is creamy, cheesy, and flavorful! No one will guess it’s low carb and this easy to make.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Heat olive oil in a Dutch oven over medium heat. Add the onion and saute for 5-7 minutes, until soft.
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Add the garlic and saute for 1-2 minutes, until fragrant.
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Add the chicken broth, heavy cream, green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then lower the heat to medium and simmer for about 40 minutes, until soup has reduced and thickened a bit.
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Reduce heat to low. Stir in the cream cheese and shredded cheese, until the cheese has melted and the soup is smooth.
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Stir in the shredded chicken. Simmer the keto white chicken chili for about 5 minutes, until thick and creamy. Adjust salt and pepper to your taste.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get a creamier texture, the perfect chicken-to-broth ratio, and how to thicken if needed.
- Store: Keep leftovers in the fridge for up to 3–4 days. It reheats very well!
- Meal prep: I think this keto white chicken chili tastes even better the next day, so go ahead and make a big batch! You can also just prep the ingredients ahead of time, too.
- Reheat: Warm it gently on the stove over medium-low heat, or pop it in the microwave.
- Freeze: This low carb white chicken chili keeps well for about 3 months in the freezer.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto White Chicken Chili
Serving Ideas
This keto chicken chili can easily be a one-pot meal and honestly, that’s how we enjoy it most of the time! But if you want to round it out, here are a few of my favorite pairings:
- Toppings – I left them off the recipe card to keep things simple, but for me they make the bowl complete: sour cream, lime wedges, avocado, and plenty of fresh cilantro. I also like to crush in almond flour crackers for crunch. Shredded cheese or hot sauce are great extras, too.
- Salad – I like to balance low carb white chicken chili with something fresh but still seasonal, like my fall salad or brussels sprout salad.
- Bread – We usually go for keto-friendly options like keto dinner rolls, almond flour biscuits, or even a slice of keto white bread with butter. My keto cornbread is also a classic pairing that makes it feel like a true comfort meal.
262 Comments
Carol
1So glad I decided to make this with the leftover rotisserie chicken I had. This recipe is easy yet so satisfying. My husband thought a bit too cheesy, so I may cut back on the cream cheese next time. I thought it was perfect. I will definitely make again.
khuff95006
0Delishous! Thank you🐾🌅 I found {Fat Free Half N Half} Land O Lakes at Safeway. Tastes like whole milk!
Maya | Wholesome Yum
0I’m glad you liked it, Carol! Yes, feel free to cut back on the cream cheese next time if your husband finds it to be too much.
Billie
1It’s really difficult to rate something you have not tried…. Since I have to rate the recipe to know how to finish the chili. But so far it looks great
Maya | Wholesome Yum
0Hi Billie, Sorry I missed this comment from last year! In case you see this or for anyone else looking, you don’t have to comment or rate the recipe to make it. The recipe is above.
Kandice
0Missing ingredient how you you make something when you don’t know how much chicken to use
Maya | Wholesome Yum
1Hi Kandice, My recipe does not have any missing ingredients. All the amounts, including the chicken, are on the recipe card above. Please make sure you read it to ensure you don’t miss a step — or an ingredient. Hope you love this keto white chicken chili!
Deb
0Just made this. Its delicious and has a slight little kick! Will be in the rotation now!
Wholesome Yum D
0So glad you enjoyed it, Deb! That little kick is one of my favorite parts. Love hearing that it’s going into your regular rotation!
Lisa Moody
0Amazing as usual! Made as written.
Wholesome Yum D
0Love hearing that, Lisa! I’m happy it turned out great just as written.
Dee Ann Poole
0This recipe is absolutely amazing!!! If I could rate it 12 stars I would!!! I highly recommend it!! Thank you so much for sharing it with all of us! 🫡
Wholesome Yum D
0So glad you enjoyed it so much, Dee Ann. Thanks so much for trying the recipe and taking the time to leave a review.
Mike Riggs
0I don’t like how Philadelphia cream cheese is made, would ricotta cheese be a good substitute or could u recommend something.
Maya | Wholesome Yum
0Hi Mike, Cream cheese doesn’t have to be a certain brand, but assuming you don’t want cream cheese at all, I would probably choose heavy cream or half and half instead of ricotta, which would be grainy. You could try blending the ricotta first, but I still think the flavor might be a little unusual here.
Danielle Augustine
0This recipe is SO good. We made it twice the first time we tried it because it was so delicious and we are making more today due to cold rainy weather. I think this might be one of the best keto/white chili dishes we have ever made. We double the recipe and add one can of northern beans. We are adding a bit of cauliflower this time too for more texture/vegetable in the bite but l wouldn’t change anything else.
Wholesome Yum D
0Danielle, I love this so much! Doubling the batch is such a great move, and I love your additions too. So glad it’s become a favorite!
greg
0Curious why you don’t just throw the chicken in to cook with the liquid? I made this with smoked pork shoulder and threw it in at the start and it worked out great but maybe the chicken would end up over cooked?
Maya | Wholesome Yum
0Hi Greg, You absolutely can! I just made this recipe with shredded chicken I already had. Feel free to cook the chicken in the soup, remove to shred, and then return to the soup. Enjoy!
Cathy
0My husband is gaga over this recipe! He said it would be also be good as a dip with corn chips! I use coconut cream instead of heavy cream and it turns out rich and creamy. He doesnt like it cheesy so I added cheese to mine after dishing it up. I’ll see if I can get some picó de gallo as a topping. Yum!!!
Wholesome Yum D
0So glad it’s such a hit in your house, Cathy! Using coconut cream is a brilliant swap for extra richness, and I love how you handled the cheese situation so everyone got it just the way they like. Pico de gallo on top sounds perfect. 🙂
Donna C
0I really loved this recipe. I did however make a couple of changes. I like spicy so I added
1/2 a bell pepper chopped
1 jalapeño chopped (used some if the seeds)
Salsa of your choice. Use as you want.
Yummy!!!!!!!
Wholesome Yum D
0So happy you enjoyed it, Donna! Love how you made it your own!
Melinda
0I don’t often remember to write reviews for recipes, but this was fantastic!
Wholesome Yum D
0That’s wonderful to hear, Melinda. I really appreciate you popping back in to say so!
Pam
0Delicious chicken chili and so flavorful and easy to throw together. We enjoyed every spoon full. I prepared it on the stove top and then transferred it into a crockpot to slow simmer. Thanks again for another great recipe!
Wholesome Yum D
0I love that, Pam! Simmering it in the crockpot sounds like the perfect way to boost those flavors even more. Thanks for sharing how you made it!
Stephanie
0This is SO good!! I follow a work out program where two days a week are low carb, so I have been using your website for keto recipes. Even my husband, who is a bit picky, couldn’t believe there was so much flavor in this white chicken chili. I will definitely be making this a few times a month.
Wholesome Yum D
0I’m so happy to hear that, Stephanie! It’s the best feeling when a picky eater is won over and even better when it fits your low carb days perfectly. Thanks for making it part of your routine!
Angela
0This was so easy to make and more importantly it was very very good!!
Wholesome Yum D
0I’m really happy to hear that, Angela! So glad it was both easy and tasty, that’s always the goal.
Lee
0For the slow cooker method, you dont say how long to cook? Setting at low or high? Thanks!
Maya | Wholesome Yum
0Hi Lee, I would do 6-8 hours on low or 3-4 hours on high.
Liz
0We’re obsessed. This is honestly our favorite white chicken chili recipe. Chefs kiss. This is truly a quick and easy recipe, packed with flavor. I added a poblano pepper I had on hand, and cooked three chicken breasts in the simmering broth for 20 minutes, pulled it out and shredded it. Thanks for the newest recipe in our weekly lineup!
Wholesome Yum D
0That’s amazing to hear, Liz! I love that it’s become a staple for you and the poblano pepper addition sounds so good. Thanks for making it part of your weekly lineup!
Caren
0Can you use ground chicken in this recipe?
If so, how many pounds? Any other changes I should make?
Maya | Wholesome Yum
0Hi Caren, I’ve only used whole chicken breasts or chicken thighs, but ground chicken would probably work and I would use the same amount. I recommend browning it (crumbling as you go) right after the onions and garlic, before adding the broth. The only possible issue I can foresee is the cheese might clump to the ground chicken when trying to stir it in, and removing it would be pretty tricky. Let me know how it goes if you try it!
Barb
0Excellent! Made it exactly as written – didn’t need any changes! Will definitely make again, and again, and again.
April Summers
0WONDERFUL RECIPE!! Truly the best White Chicken Chili Recipe I’ve ever made…Keto or not! But being Keto is a HUGE plus! My family all wanted 2nds! Next time I’ll DOUBLE the recipe!
Wholesome Yum D
0That’s amazing to hear, April! I’m so glad it was such a hit with your family. Love that you’re already planning to double it next time!
Darla
0Delicious!! Many requests for the recipe at a potluck and for friends as a Welcome back home meal after a long vacation. I cooked my boneless chicken thighs seasoned with Lawry’s total seasoning in the Instant Pot and added a little more at the end. Definite “Do again” per my family.
Wholesome Yum D
0That sounds wonderful, Darla! I’m so glad it was a hit with both your friends and family. So glad it’s a “do again” for your family!