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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
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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
Frank
0This chili is the bomb. I made it for the Superbowl and took my part out and added a can of navy beans every one loved it. My only mistake was I should have doubled the recipe. Also added a jalapeno pepper. It goes in the keeper recipe file. Thanks much.
Julie Bobo-Shisler
0I was looking for a Keto recipe to take to our once a month school soup lunch. I made this and what a hit! People talked about it all day long and I had multiple requests for the recipe. I loved it so much I had to make it twice again and ate it a lot for a few weeks. It’s been a month and I am going to make it again today. It is delicious! I do use low fat cream cheese and whatever cheese I have around. I have also added corn a few times! So yummy.
melissa S
0So easy, so delicious!
Sandy B
0Very very good! Have already made it a second time! My husband (which is an award winning chili maker) absolutely loved this!!
Lindsay
0Can you make in crockpot? Or make ahead and reheat in crockpot?
Maya | Wholesome Yum
0Hi Lindsay, Yes, you can. Yes, you can. I’ve added instructions for using the slow cooker to cook this soup in my tips above. For reheating, you can use the slow cooker as well but don’t heat it too long because dairy doesn’t do great when slow cooked for long periods of time. Hope this helps!
Nancy
0This recipe is simple and oh so flavorful! Will definitely make again! ??
Lisa Kalinski
0It’s currently 2 degrees her in Michigan so I was looking for a soup recipe and found this White Chicken Chili recipe. I had all the ingredients on hand, it was super simple and delicious!
Thanks for a great recipe.
Melissa Estep
0We had this chili for dinner and it was delicious! I added white beans and we really enjoyed the addition. The spices are just right too. It a keeper!!
Jessica Fetterly
0Hi! Could you make this in the crock pot?
Maya | Wholesome Yum
0Hi Jessica, Yes, many readers have made this in the Crock Pot. I’ve added instructions to my post above.
Norma
0This was sooooo good! I put everything but the cheeses and heavy cream in a large soup pot on the stove and cooked for 40 minutes on medium heat. Then I added the cheeses and cream and simmered on low about 5-10 minutes. It was thick and creamy, the spices just right! I sprinkled a small amount extra of the shredded cheese on top when I dished it into the bowl. My husband loved it also!
Amanda
0Easily, the best white chicken chili recipe I have ever eaten. Did not miss the beans at all! Bought cauliflower rice to add to it, but I didn’t need it. Very very very good recipe!
Jules
0Delicious, low-carb, and extremely flavorful! I’m on a very low-carb and low-sugar diet due to polycystic ovarian syndrome. Soups are my favorite thing to make year-round to take to work because the meal prep is easy for me on Sundays and it’s something fast and nutritious I can warm up at the office all week. So glad I found this one to add to my repertoire!
Cindy
0Delicious! Added riced cauliflower to the recipe. Left cheese out for it to be sprinkled on.
Brett
0This keto white chicken chili is absolutely delicious. I always double or triple it and it’s phenomenal every time I make it. Last winter I probably made it more than half a dozen times. Absolutely recommend this recipe!
Terry
0I made this exactly per recipe except for using both chicken thighs and breast. It was fabulous and my wife and her guest loved it and had seconds. One clarification- I wasn’t sure if 4oz green chilies meant 4 fluid oz. or 4oz. Dry weight. I used 2 small cans of chopped green chilies. Perfect.
Katie
0Has anyone made this recipe in a Crock pot. If so for how long and on high or low temp.
Amanda
0I made this tonight in my crockpot. I added everything except for the cream cheese and heavy cream, and put in two whole raw, frozen, chicken breasts. On low for roughly 2.5/3 hours, then pulled out the chicken, shredded it and added it back in. After about 30 minutes, I turned it up to high and put room temp cream cheese, cut into small squares and let that melt for about 15 minutes then added 3/4c heavy cream and stirred it all together, the reduced to keep warm.
I also added lime juice, italian seasoning and added maybe 1tsp red pepper flakes cause it wasn’t spicy enough for me (but I don’t like it overwhelming lol). I also did sauté the onion and garlic before adding it because I like the taste of sautéed onions.
Alicia Nicholson
0This is my go to! It is so good!! I have used vit d milk but it’s always better to go for the heavy cream! Also highly recommend doubling bc you’re going to want the leftovers. ?
Norm
0I made this Keto Friendly recipe for Chicken Chili & it was delicious. It has become one of our favorite hearty keto soups… ???
Shannon
0Love this is my house!! Even my 8 year old asks for this dish!! So yum!!
Shannon
0Love it!!
Danielle
0Omg so yummy… I have used this recipe several times.