If you’re craving a hearty, cozy meal that’s both creamy and packed with flavor, this low carb white chicken chili is exactly what you need. This recipe transforms a traditional chili into a keto-friendly version that’s rich, satisfying, and perfect for weeknight dinners or meal prep. You won’t even notice it’s low carb!
This chili comes together quickly, especially if you have shredded chicken ready. With a velvety broth, melty cheese, and a gentle kick from green chilies, it’s comfort food without the carbs. In just under an hour, you can have a delicious, warming dinner on the table that the whole family will enjoy.
Why You’ll Love This Recipe
Rich and Creamy Comfort Food – The broth thickens naturally with cream cheese and shredded cheese, creating a luxurious texture that’s both smooth and hearty. The green chilies add just the right amount of mild heat, making it flavorful without being overpowering.
Low Carb and Keto-Friendly – Traditional white chicken chili usually calls for beans or flour to thicken, which aren’t keto-friendly. This version skips those entirely and relies on simple low carb ingredients. Each serving has only about 5.7 grams of net carbs, making it a great choice for anyone following a keto or low carb lifestyle.
Simple Ingredients – Everything in this recipe is easy to find at your local grocery store. You don’t need any specialty flours or thickeners, just basic pantry staples and fresh ingredients.
Quick and Easy Weeknight Dinner – From start to finish, this chili can be ready in under an hour. Most of that time is spent simmering on the stove, so you can prep toppings, side dishes, or even keto cornbread while it cooks.
Family-Friendly – Even picky eaters love this recipe. The creamy texture and cheesy flavor make it irresistible, and you can adjust the spice to suit your family’s preferences.
Ingredients That Make This Chili Amazing
Shredded Chicken – Pre-cooked chicken works best, whether it’s meal-prepped, from the slow cooker, or even rotisserie chicken for a quick shortcut. Both chicken breasts and thighs are great options.
Green Chilies – Mild, flavorful, and slightly spicy, these add the perfect kick without overpowering the dish. Adjust the amount based on your preferred heat level.
Cheese – A mix of cream cheese and shredded cheese gives this chili its creamy texture and cheesy flavor. Use a Mexican blend for authenticity or swap with cheddar or pepper jack depending on your taste.
Aromatics – Onion and garlic form the base of the flavor. Yellow onions are ideal, but white or red will work just as well.
Broth – Chicken broth or bone broth adds depth to the soup. Store-bought works fine, but homemade broth enhances the flavor even more.
Heavy Cream – Adds richness to the chili. For a lighter option, half-and-half works, but keep in mind it will slightly increase the carb content. Coconut cream or full-fat coconut milk are also excellent alternatives.
Olive Oil – Used to sauté the onions and garlic for a flavorful base.
Spices – Cumin, dried oregano, and a touch of cayenne pepper bring warmth and complexity to the dish. Adjust to taste, or skip the cayenne if you prefer a milder chili.
How to Make Low Carb White Chicken Chili
1. Cook the aromatics
Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté for 5–7 minutes until soft and fragrant. Add minced garlic and cook for an additional 1–2 minutes until aromatic.
2. Build the base
Pour in chicken broth and heavy cream, then stir in green chilies and spices. Bring to a boil, then reduce heat to medium and simmer for about 40 minutes. This allows the flavors to meld and the liquid to reduce slightly.
3. Melt in the cheeses
Lower the heat and add cream cheese along with shredded cheese. Stir until fully melted and smooth. This step creates a thick, creamy texture without the need for thickeners.
4. Add shredded chicken
Stir in your pre-cooked shredded chicken and let it heat through for about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Tips for the Perfect Chili
- Simmer uncovered – Leaving the chili uncovered helps it reduce and thicken naturally.
- Soften cream cheese – Make sure your cream cheese is at room temperature to avoid clumps in your soup.
- Adjust richness – If you prefer a lighter chili, reduce the cream cheese slightly.
- Gradual chicken addition – Add chicken in portions to check that the ratio of chicken to broth feels balanced.
- Use raw chicken if needed – You can cook raw chicken in the soup, shred it, and then return it to the pot.
- Optional veggies – Add keto-friendly vegetables like zucchini, cauliflower rice, or mushrooms to increase volume without adding many carbs.
Creamy Low Carb White Chicken Chili
- Total Time: 1 hr
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
4 cups chicken broth, reduced sodium
1/2 cup heavy cream
1 4-oz can diced green chilies, drained
1 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1/2 tsp sea salt, or to taste
1/2 tsp black pepper, or to taste
8 oz cream cheese, at room temperature, cut into small pieces
1 cup shredded Mexican blend cheese
4 cups shredded cooked chicken
Instructions
- Sauté aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 5–7 minutes until soft and fragrant. Add minced garlic and cook for 1–2 minutes until aromatic.
- Build soup base: Pour in chicken broth and heavy cream. Stir in green chilies, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then reduce heat to medium and simmer uncovered for about 40 minutes, until slightly reduced and flavors melded.
- Incorporate cheeses: Reduce heat to low and add cream cheese and shredded cheese. Stir until melted and smooth.
- Add chicken: Gradually stir in shredded chicken and heat through for 5 minutes. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle into bowls and top with optional garnishes like avocado, extra cheese, cilantro, or lime wedges.
Notes
- Simmer uncovered: Helps thicken naturally and intensify flavor.
- Soften cream cheese: Prevents lumps in the soup.
- Adjust richness: Reduce cream cheese if you want a lighter chili.
- Add veggies: Zucchini, cauliflower rice, or mushrooms make the soup heartier while keeping it low carb.
- Meal prep: This chili tastes even better the next day; store in the fridge for 3–4 days or freeze up to 3 months.
- Reheating: Warm gently on the stove over medium-low heat or in the microwave.
- Prep Time: 10 min
- Cook Time: 50 min
