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The Ultimate Creamy Keto White Chicken Chili (Easy One-Pot Recipe)

Close-up of a bowl of creamy keto white chicken chili topped with shredded chicken, sour cream, and fresh parsley.
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Make this rich, creamy, and comforting keto white chicken chili. This easy, beanless recipe uses tender chicken and cream cheese for a satisfying, low-carb dinner ready quickly.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 cups low-sodium chicken broth
  • 1 (4 ounce) can diced green chiles, undrained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1/4 cup sour cream or plain Greek yogurt (for topping)
  • 1/4 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the shredded chicken and the can of green chiles (with liquid). Bring the mixture to a simmer.
  4. Reduce the heat to low. Add the cream cheese cubes one at a time, stirring constantly until each piece is fully melted and incorporated into the broth. This creates the creamy base.
  5. Stir in the heavy cream. Continue to simmer gently for 5 to 10 minutes, allowing the chili to thicken slightly. Do not let it boil rapidly.
  6. Taste the chili and adjust salt and pepper as needed.
  7. Ladle the keto white chicken chili into bowls. Top each serving with cilantro, a dollop of sour cream, and shredded Monterey Jack cheese.

Notes

  • For a slow cooker method, combine all ingredients except heavy cream and toppings in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in heavy cream before serving.
  • For an Instant Pot method, sauté the onion and spices using the Sauté function. Add chicken, broth, and green chiles. Cook on High Pressure for 5 minutes, then quick release. Stir in cream cheese and heavy cream until smooth.
  • You can use pre-cooked, diced chicken breast instead of shredded chicken if you prefer texture variation.
  • This recipe is naturally gluten free.

Nutrition

Find it online: https://blissbatter.com/ketowhitechilirecipeeasy/