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Easy Keto White Chicken Chili: Creamy, Low-Carb Comfort

A close-up of a bowl of creamy keto white chicken chili topped with shredded white cheese and fresh chopped cilantro.
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You need this simple Keto White Chicken Chili recipe for a cozy, low-carb dinner. It is creamy, flavorful, and uses simple ingredients for a satisfying meal that fits your keto lifestyle.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (4 ounce) can green chiles, drained
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, cubed
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon cayenne pepper (optional, for spice)
  • 1/2 cup shredded Monterey Jack or mozzarella cheese (for topping)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Place the chicken breasts in a large pot or Dutch oven. Add chicken broth to cover the chicken. Bring to a simmer over medium heat and cook until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the chicken from the broth and shred it using two forks. Set the shredded chicken aside. Keep the broth in the pot.
  3. In the same pot with the broth, add olive oil, chopped onion, and minced garlic. Sauté over medium heat until the onion softens, about 5 minutes.
  4. Stir in the drained green chiles, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Add the shredded chicken back into the pot. Reduce the heat to low.
  6. Add the cubed cream cheese to the pot, stirring constantly until it melts completely into the broth, creating a creamy base.
  7. Stir in the heavy cream. Heat gently until the chili is warmed through. Do not boil after adding the cream cheese and cream.
  8. Taste and adjust seasonings as needed.
  9. Serve the Keto White Chicken Chili hot, topped with shredded cheese and fresh cilantro.

Notes

  • For Instant Pot: Cook chicken in 1 cup of broth on High Pressure for 10 minutes, then Natural Release for 10 minutes. Shred chicken, then add all other ingredients (except toppings) and use the Sauté function briefly to melt cream cheese and heat through.
  • For Slow Cooker: Place all ingredients (except heavy cream and cheese toppings) in the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Shred chicken, stir in cream cheese and heavy cream until smooth, and cook for another 15 minutes on Low.
  • This recipe is naturally beanless and low carb.

Nutrition

Find it online: https://cookingbyfelix.com/keto-white-chicken-chili-recipe-easy-low-carb/