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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
khuff95006
0Amazing! Thank you🕉️
Maya | Wholesome Yum
0You’re very welcome! Enjoy!
Sarah H
0I made this and added cauliflower broken up to the size of kidney beans (food processor) I add a vegetable into it. So delicious!
Maya | Wholesome Yum
0I’m glad you liked it, Sarah! Small pieces of cauliflower added sounds great.
Susi
0Love this! I usually make a batch and a half( closer to a dbl) I add hot rotels, a can of black beans and two cans of cannellini beans and just adjust the other ingredients to match the size batch I’m making! Family favorite here!!!
Maya | Wholesome Yum
0I’m glad you love it, Susie! Thanks for sharing your variation.
Sherrie
0Another great recipe! Easy and the flavors are great and not too spicy.
johnrervin
0Nothing to criticize, just than you for sharing you recepies!!
Maya | Wholesome Yum
0You’re very welcome, John! Hope you come back soon!
Jenny C
0Delicious!! Wow! I used a full container of regular chicken broth (4 cups). The final soup alone (just before adding the chicken) is so good! This chicken chili is a keeper! (I used Maya’s instructions for cooking the chicken breast in the InstaPot, shredded the chicken and added it and its broth to the soup.)
Maya | Wholesome Yum
0Thank you, Jenny! Enjoy!
Karyn
0We loved this recipe. Added mushrooms and jalapeños. Delicious!!
Maya | Wholesome Yum
0Thank you, Karyn! Those sound like wonderful additions.
Melissa Charron
0Delicious! Another great recipe!
godell
0Very very good. You don’t feel like your missing out with this recipe.
Gives you something to eat during the cold days ahead and still stay Keto.
Maya | Wholesome Yum
0Thank you, Godell! I’m glad you thought so.
Chloe
0I need the rest of the recipe and can’t get it without rating. I’m hoping it’s a good recipe as I didn’t realize this before buying all the supplies.
Maya | Wholesome Yum
0Hi Chloe, The full recipe is on the recipe card above. You don’t have to leave a comment or rating to get the recipe.
Cathy
0One of my favorite chili recipes, full of great flavor! A perfect low carb comfort food.
Maya | Wholesome Yum
0Thank you, Cathy! I’m so glad you liked the flavor.
Patricia
0Great for breakfast too!
Triple5hot
0OMG… my family doesn’t care for much of the food I make… lol – I brought this camping and it was a HUGE hit – all 9 people wanted the recipe!! I will be following you for more recipe ideas, thank you!!
Ann
0Just made this recipe and it is delicious! I did not put the red pepper flakes and it was still great. Will make it again.
Maya | Wholesome Yum
0Thank you, Ann! Yes, as you’ve found, you can leave out the red pepper flakes if you don’t want much heat.
Becki
0This soup is soooo good! I use a few less green chiles, and when we’re not being super strict to Keto I add a couple scoops of corn. When this is for dinner there are never leftovers.
Jackie
0The white chili Chicken is an absolute favourite of ours. I stumbled across it by happy accident. It freezes well as is too much for just the 2 of us.
Sandra Gabriel
0I have made this several times now and it’s a family favorite for sure! It’s super easy and delicious! The first time i made I didn’t have green chili/jalapeños on hand but I did have a green salsa that I used instead and it still turned out great. Other times I’ve made it I did use jalapeños and it’s delicious and adds a bit of a kick. I love that I can use leftover chicken, or buy a rotisserie chicken at the store already made to make this on a weeknight even easier. I love adding cilantro right at the end and mixing it in and then topping it with a little fresh cilantro as well. Sometimes I sprinkle a tiny bit of Parmesan or a small dollop of sour cream on top. Pro tip… This also makes an excellent dip if you make it a little thicker by adding a little extra chicken and simmering it down even further.
Karen
0This sounds wonderful but I don’t have a dutch oven. Can this be made in a crock pot? I have tried other receipes and love them.
Maya | Wholesome Yum
0Hi Karen, Yes, you can. I’ve added instructions for this in my tips above.
Kelly
0I literally just finished a bowl of this chili and all I can say is WOW! I made this just as written, using two large cans of chicken and jarred diced garlic. It was so easy! The only labor was dicing the onion. Absolutely delicious, and I wouldn’t change a thing! This is going to be a regular meal for me!! Thank you!
Paula Rushford
0This recipe is very yummy. But how do you figure how much a serving size is is it a half a cup or what? It just says it makes eight servings. Next time I’m gonna make a double batch.
Wholesome Yum D
0Hi Paula, The serving size is 1 cup.