Keto White Chicken Chili

As the days grow colder, there’s nothing more comforting than a warm, hearty bowl of soup. This keto white chicken chili hits that perfect balance of rich flavors, satisfying protein, and creamy texture—all while keeping it low carb. It’s a dish that warms you from the inside out, perfect for cozy nights or a filling lunch during a busy week.

What makes this recipe stand out as the best white chicken chili isn’t just its flavor—it’s how effortlessly it comes together. Tender chunks of chicken simmer in a flavorful blend of spices, creamy broth, and just enough heat to keep things interesting. The result is a thick, comforting keto soup that’s hearty enough to feel like dinner, even on a busy weeknight.

I love serving this as a winter keto dinner, especially when the temperatures drop and you want something nourishing without the carbs. Unlike traditional chili, this low carb white chicken chili uses wholesome ingredients that satisfy your taste buds while keeping your meal plan on track. It’s a reminder that healthy eating doesn’t mean missing out on flavor or comfort.

One of my favorite things about this easy keto white chicken chili is its versatility. You can make a big batch and have leftovers that taste just as good—or even better—the next day. It’s also incredibly adaptable; add extra vegetables, a bit of cheese, or some avocado on top for a creamy finish. Whether you’re new to keto or a seasoned pro, this dish is a go-to for a cozy, satisfying, and low carb soup.

Why You’ll Love It

• Comforting and cozy: This keto chicken chili is like a warm hug in a bowl—perfect for chilly evenings or a winter keto dinner. Each spoonful is rich, creamy, and satisfying.
• Low carb, high flavor: You get all the taste of traditional chili without the heavy carbs. It’s a low carb soup that keeps you on track with your keto goals while still feeling indulgent.
• Quick and easy to make: This recipe is an easy keto white chicken chili you can whip up on a weeknight. Minimal prep, simple ingredients, and maximum flavor.
• Versatile and customizable: Add extra veggies, spices, or a sprinkle of cheese to make it your own. Leftovers reheat beautifully, making it perfect for meal prep or cozy lunches.
• Family-friendly: Even non-keto eaters will love this hearty dish. It’s creamy, flavorful, and satisfying—everyone at the table will want seconds!

Ingredient List

For the Chicken Chili:

• 1.5 lbs boneless, skinless chicken breasts, diced
• 2 tbsp olive oil or avocado oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and chopped (optional for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional, adjust to taste)
• 4 cups chicken broth
• 1 (4 oz) can diced green chiles
• 1/2 cup heavy cream or coconut cream
• Salt and pepper, to taste

For Garnish (Optional):

• Shredded cheddar cheese
• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges
• Sour cream

Ingredient Notes

• I always use boneless, skinless chicken breasts for this—it cooks quickly and stays tender.
• Don’t skip the green chiles! They add a subtle, smoky flavor that makes this the best white chicken chili.
• Heavy cream gives the chili that creamy, comforting texture, but coconut cream works if you want a dairy-free twist.
• Jalapeños and cayenne are optional, but I like the little kick—they make the flavors pop without being overwhelming.
• I love using fresh cilantro and lime at the end—they brighten the soup and make it taste like it’s restaurant-quality.

Kitchen Equipment Needed

• Large Dutch oven or heavy-bottom pot – Perfect for simmering the chili evenly; I love my 6-quart Le Creuset for this.
• Cutting board – For chopping veggies and chicken; I prefer a sturdy bamboo one.
• Sharp chef’s knife – Makes dicing chicken and veggies a breeze.
• Wooden spoon or silicone spatula – For stirring without scratching your pot.
• Measuring cups and spoons – Essential for getting spices and liquids just right.
• Ladle – For serving the chili hot and easy into bowls.
• Optional: Immersion blender – If you like a slightly creamier, blended texture.

Instructions

1. Prep Your Ingredients

• Dice the chicken into bite-sized pieces, about 1-inch cubes.
• Finely chop the onion and garlic.
• Seed and chop the jalapeños if you like some heat.
  Pro Tip: Keep all your ingredients prepped and ready before you start cooking—this makes the process smooth and stress-free.

2. Sauté the Aromatics

• Heat 2 tablespoons of olive or avocado oil in a large Dutch oven over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until translucent.
• Stir in the garlic and jalapeños, cooking for another 1–2 minutes until fragrant.
  Pro Tip: Don’t let the garlic burn; stir constantly for a perfect aroma without bitterness.

3. Brown the Chicken

• Push the aromatics to the side of the pot and add the diced chicken.
• Cook for 4–5 minutes until the chicken starts to brown on all sides.
• Season lightly with salt and pepper as it cooks.
  Pro Tip: Browning the chicken adds extra flavor, so avoid overcrowding the pan. Work in batches if needed.

4. Add the Spices

• Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne (if using).
• Stir everything together, coating the chicken and aromatics evenly with the spices.
  Pro Tip: Toasting the spices for 30–60 seconds in the pot brings out a deeper, richer flavor.

5. Add Broth and Chiles

• Pour in 4 cups of chicken broth and stir in the diced green chiles.
• Bring the mixture to a gentle simmer.
• Reduce the heat to low, cover, and let it cook for 15–20 minutes, allowing flavors to meld.

6. Finish with Cream

• Stir in 1/2 cup heavy cream or coconut cream until fully incorporated.
• Taste and adjust seasoning with more salt and pepper if needed.
  Pro Tip: Add the cream off the heat to avoid curdling and ensure a silky, smooth texture.

7. Serve and Garnish

• Ladle the chili into bowls.
• Top with shredded cheese, fresh cilantro, avocado slices, and a squeeze of lime if desired.
• Serve immediately while warm and comforting.

Tips and Tricks for Success

• Don’t rush the simmer: Letting the chili simmer for at least 15–20 minutes helps the flavors fully develop.
• Keep the chicken tender: Avoid overcooking; add the cream at the end to maintain a juicy texture.
• Spice balance: Adjust jalapeños and cayenne to your heat preference—start small and add more as needed.
• Thicker chili: If you like a thicker consistency, simmer uncovered for a few extra minutes or use an immersion blender to lightly blend some of the soup.
• Meal prep friendly: This chili tastes even better the next day as the flavors deepen—perfect for make-ahead lunches or dinners.

Ingredient Substitutions and Variations

• Chicken: Swap with shredded rotisserie chicken for a super quick version.
• Cream: Use coconut cream or full-fat coconut milk for a dairy-free keto chicken chili.
• Spices: Smoked paprika can be replaced with regular paprika if needed; adjust chili powder for more or less heat.
• Vegetables: Add chopped zucchini or spinach for extra low carb veggies.
• Cheese: Swap cheddar for Monterey Jack or Pepper Jack for a slightly different flavor profile.

Serving Suggestions

• I love serving this keto white chicken chili with a dollop of sour cream and a sprinkle of fresh cilantro—it adds a bright, creamy finish.
• Pair it with sliced avocado and a wedge of lime for extra richness and a zesty kick.
• Serve it alongside a crisp green salad or roasted low carb veggies—it balances the warmth and creaminess perfectly.
• Top with shredded cheddar or Monterey Jack cheese for a melty, indulgent touch.
• For a cozy winter keto dinner, enjoy it with a small side of low carb almond flour crackers for dipping.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
• Reheat on stove: Warm over medium-low heat, stirring occasionally until heated through.
• Reheat in microwave: Cover and microwave in 1-minute intervals, stirring between each, until hot.
• Thicken if needed: If the chili thins after refrigerating, simmer uncovered for a few minutes to restore creaminess.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Absolutely! Sauté the chicken and aromatics first, then transfer everything to a slow cooker. Cook on low for 4–5 hours, adding the cream at the end.

Can I use frozen chicken?

Yes! Just thaw it first for even cooking. Cooking from frozen may result in unevenly cooked pieces.

Is this chili spicy?

It has a mild kick from jalapeños and cayenne, but you can adjust the heat to your liking—or skip the peppers entirely for a gentle, creamy flavor.

Can I make it dairy-free?

Definitely. Substitute heavy cream with full-fat coconut cream or coconut milk for a creamy, dairy-free version.

How long does it last in the fridge?

Stored in an airtight container, this chili will stay fresh for up to 4 days. It actually tastes even better the next day!

Can I freeze leftovers?

Yes! Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

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Did you try this recipe? Let me know in the comments how it turned out!