Chili is the perfect comfort food. Thick and hearty, it's perfect for warming up on a cool day. This keto white chicken chili recipe is a twist on the classic. It's comforting, flavorful, and so satisfying.
Low-carb chili is always a good idea, and this keto chicken chili is a fun way to mix things up.
With southwestern flavors, it is hearty, flavorful, and oh-so-cozy.
Give this easy recipe a try, and let me know what you think!
Ingredient Notes
- Oil: I used avocado oil for almost all of my keto cooking, but feel free to use your favorite keto-friendly oil. Butter can also be used.
- Garlic: I used 1 teaspoon of minced garlic, but you could also use ½ teaspoon garlic powder, depending on your preference.
- Green chiles: Mild green chiles are what I used, but feel free to use canned hot green chilis if you want to dial up the heat.
- Cream Cheese: Use full-fat cream cheese. A blend of heavy cream and xanthan gum is also an option if you don't want to use cream cheese.
- Chicken: Thighs or breasts both work. Thighs stay juicy and are hard to overcook. If you tend to get distracted, they are a forgiving choice. Breasts are leaner and I think they shred into tidier pieces.
Tips & Tricks
- To save time, you can buy pre-chopped onion and pre-minced garlic. Rotisserie chicken may also be used if you are in a hurry.
- Broth can get expensive, but it is easy to make with kitchen scraps. Homemade broth has much more flavor and will take this white keto chili to the next level. Check out my Instant Pot Chicken Bone Broth recipe for details.
Serving Suggestions
Serve low-carb white chili with shredded cheese, sour cream, lime wedges, jalapeño slices, and cilantro. Avocado slices are also an excellent addition.
You can serve the low-carb chicken chili over cauliflower rice or zucchini noodles for a complete meal.
Thickening Keto White Chicken Chili
If you were making regular white chili, you would use flour or beans to thicken it.
Obviously, we can't use those on keto. Here, we use cream cheese to make our chili thick. The fat also balances out the heat, keeping things balanced and failry mild.
Don't want to use cream cheese? You can use xanthan gum as a thickener. Sprinkle ¼ teaspoon of it over the broth before the chicken goes back in. Don't overdo it! It gets gluey fast.
How to Make Keto White Chicken Chili
First, start by heating your oil in a large saucepan.
Next, add in your onion and cook for 5 minutes. Then, stir in the garlic and cook for an additional minute.
After that, combine the chicken thighs or breasts, broth, green chilis, oregano, chili powder, salt, and cayenne pepper.
Cover the pot with a lid and reduce heat to a simmer. Cook for 20 minutes.
Once the chicken is cooked through, remove it from the saucepan and shred it with forks.
Next, add the cubed cream cheese to the liquid. Cook over low heat until the cheese melts, about 4 minutes.
Then, return the chicken to the pot and cook for another 5-7 minutes to allow the flavors to combine.
Finally, stir in the fresh lime juice. Serve this keto chili recipe warm with sour cream, cheese, lime wedges, jalapeños, and cilantro. Enjoy!
Want More Soup?
If you are looking for more keto soups, don't miss my Low Carb Cauliflower Soup, Keto Broccoli Cheese Soup, Keto Pumpkin Soup, and Keto Chicken Soup.
Keto White Chicken Chili
Ingredients
- 1 tablespoon avocado oil
- ¾ cup yellow onion chopped
- 1 teaspoon minced garlic
- 1 ½ pounds boneless skinless chicken breast or thighs
- 2 cups chicken broth
- 1 - 4.5 ounce can chopped green chilis undrained
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 4 ounces cream cheese cubed
- 1 tablespoon fresh lime juice
- For serving: sour cream shredded cheese, lime wedges, jalapeño, cilantro
Instructions
- Heat the oil in a large saucepan over medium heat.
- When the oil is warm, add the onion, and cook for 5 minutes. Add the garlic to the pan, and cook for another minute.
- Add the chicken, broth, green chilis, oregano, chili powder, salt, and cayenne pepper to the pan.
- Cover and reduce heat to a simmer. Cook for 20 minutes. Remove the chicken from the saucepan, and shred it with forks.
- Add the cubed cream cheese to the liquid.
- Cook, over low heat, until the cheese melts, about 4 minutes.
- Return the chicken to the pot, and cook for another 5 to 7 minutes to allow the flavors to combine.
- Stir in the fresh lime juice.
- Serve warm with sour cream, cheese, lime wedges, jalapeños, and cilantro.
Greta says
I love this Mexican chicken soup. It came out super delicious. Thanks for the recipe!!
Wendy Polisi says
I am so glad that you enjoyed it!
Paula says
This was super easy and really great! Loved that it’s a healthier version of chili, and was perfect for a chilly, winter evening.
Glenda says
This was the creamiest most delicious white chili I ever eaten! My taste buds are still doing a happy dance about it! Thanks for sharing the scrumptious recipe!
Journa Liz Ramirez says
I love the flavors present in this recipe! This is a highly recommended chili recipe.
Lori Schwartz says
Great! Have you ever done it in a crockpot? Thanks.