White chicken chili gets a keto-friendly makeover that loses the beans but keeps all the rich, comforting flavor you want from a proper bowl of chili. This Keto White Chicken Chili delivers creamy, spiced comfort through cream cheese and heavy cream instead of starch, creating a velvety texture that coats every piece of tender chicken. The green chiles and lime juice provide brightness that cuts through the richness, while cumin and oregano bring that essential Southwestern character.
What makes this recipe work so well for keto eating is how the cream cheese creates body and thickness without requiring any flour or beans. As it melts into the simmering broth, it transforms the base into something that feels substantial and satisfying rather than thin or brothy. The result is a chili that keeps you full for hours without spiking blood sugar or kicking you out of ketosis.
I make this when I want something warming and hearty that fits my macros without feeling like a compromise. The chicken simmers right in the broth, infusing the base with flavor while cooking through, or you can use rotisserie chicken for an even faster dinner. Either way, you’re looking at thirty-five minutes from start to a steaming bowl topped with all the fixings—avocado, cheese, cilantro, and a squeeze of lime.
Why You’ll Love This Keto White Chicken Chili
Bean-free white chili might seem like it’s missing something essential, but the cream cheese creates a richness and body that makes beans completely unnecessary. The thick, velvety texture provides the satisfaction that beans normally deliver, while keeping the carb count in a range that fits comfortably into a keto lifestyle.
Cooking the chicken directly in the broth creates a more flavorful base than adding pre-cooked chicken to store-bought broth. As the chicken simmers, it releases its juices into the liquid, creating a deeply savory foundation that tastes homemade rather than assembled. The shredded texture also absorbs the spiced broth better than cubed chicken would.
Green chiles are the ingredient that defines white chicken chili and separates it from regular chicken soup. They add mild heat, slight smokiness, and a distinctive Southwestern flavor that’s essential to the dish’s identity. Using the undrained can means you get both the chiles themselves and the flavorful liquid they’re packed in.
The lime juice at the end is a small addition that makes a significant difference. It brightens the entire pot and cuts through the richness of the cream cheese and heavy cream, preventing the chili from feeling heavy or monotone. That acidic pop wakes up all the other flavors and makes each bite more interesting.
Ingredients for Keto White Chicken Chili
I prefer boneless, skinless chicken breasts for their mild flavor and lean protein, which lets the spices and cream shine without competing. Chicken thighs work beautifully too and stay slightly more tender during simmering—they add a bit more fat to the dish, which can be a benefit for keto macros.
The Base & Protein:
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 1.5 lbs boneless skinless chicken breasts (or 4 cups shredded rotisserie chicken)
- 3 cups chicken broth (or bone broth)
The Flavor Makers:
- 1 can (4.5 oz) diced green chiles (undrained)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
The Creamy Finish:
- 8 oz cream cheese, softened and cubed
- ¼ cup heavy whipping cream
- 1 tablespoon fresh lime juice
Garnishes:
- Shredded Monterey Jack cheese, avocado, fresh cilantro, sliced jalapeños, and a dollop of sour cream
Ingredient Notes:
Bone broth creates a richer, more complex base than standard chicken broth and adds collagen that gives the chili a slightly fuller body. If you’re using store-bought broth, look for brands with the fewest additives and preferably no added sugar. Some commercial broths contain dextrose or other hidden carbs that can add up.
Full-fat cream cheese is essential—do not substitute reduced-fat or fat-free versions, which have added stabilizers and won’t melt into the same smooth, creamy consistency. Bring it to room temperature before adding to prevent clumping. I cube it before adding so it melts faster and more evenly.
Heavy whipping cream adds extra richness and helps thin the chili to the perfect consistency. Heavy cream, not half-and-half or light cream, has the fat content necessary for a properly creamy keto chili that doesn’t feel watery or thin.
Fresh lime juice is strongly preferred over bottled. The brightness and acidity of fresh-squeezed lime adds a completely different quality than the flat, sometimes metallic taste of bottled juice. One medium lime yields about two tablespoons of juice—you only need half of that for this recipe.
How to Make Keto White Chicken Chili
The technique here is straightforward, but the order of operations matters for getting the smoothest cream cheese incorporation and the most flavorful result.
- Heat the butter or olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for three to five minutes until it turns translucent and softens. The onion should be tender and starting to develop some golden edges. Add the minced garlic and stir constantly for about one minute until it becomes fragrant. Watch the garlic carefully—it burns quickly and turns bitter.
- If using raw chicken breasts, add them whole to the pot along with the chicken broth. Bring the liquid to a boil over medium-high heat, then reduce to a simmer. Cover partially and cook for fifteen to twenty minutes until the chicken is cooked through to 165°F and no longer pink in the center. The exact time depends on the thickness of your breasts—thinner pieces cook faster. Remove the chicken to a cutting board and shred it using two forks, pulling in opposite directions to create long strands. Return the shredded chicken to the pot. If using rotisserie chicken, skip the cooking step and simply add the shredded meat directly to the broth, bringing it to a simmer.
- Add the diced green chiles with their liquid, ground cumin, dried oregano, chili powder, cayenne if using, and a generous pinch of salt and black pepper. Stir everything together and let the chili simmer for five to ten minutes. This simmering time allows the spices to bloom and the flavors to meld together. The broth should smell fragrant and spiced at this point.
- Reduce the heat to low—this is important before adding dairy. Add the cubed cream cheese and heavy whipping cream to the pot. Stir gently but consistently, allowing the cream cheese to melt slowly into the hot liquid. Don’t rush this step. If the heat is too high, the cream cheese can break and become grainy instead of smooth. After three to four minutes of gentle stirring, the cream cheese should be completely melted and the chili should look thick, creamy, and uniform in color.
- Stir in the fresh lime juice and taste the chili. Adjust the seasoning with more salt, pepper, or cayenne depending on your preference. The lime should add a noticeable brightness without making the chili taste citrusy or tart.
- Ladle the chili into bowls and top generously with shredded Monterey Jack or cheddar cheese, diced avocado, fresh cilantro leaves, sliced jalapeños, and a dollop of sour cream. The cold toppings provide temperature and texture contrast that makes each bowl more interesting.
The most common mistake is adding cold cream cheese directly from the refrigerator, which causes it to clump rather than melt smoothly. Another issue is letting the chili boil after adding the dairy, which can cause separation and a grainy texture. Keep it at a gentle simmer throughout.
What to Serve with Keto White Chicken Chili
This chili is substantial enough to be a complete meal, but certain keto-friendly sides can round out the experience.
Cauliflower Rice: A scoop of cauliflower rice in the bottom of the bowl adds texture and bulk without adding significant carbs. The mild flavor lets the chili take center stage while providing something to mix into each spoonful.
Low-Carb Tortilla Chips: Thinly sliced low-carb tortillas cut into triangles, brushed with oil, and baked until crispy create a satisfying vehicle for scooping up the thick, creamy chili. They add the crunch element that makes chili feel complete.
Simple Green Salad: A crisp side salad with mixed greens, pepitas, and a lime vinaigrette provides a fresh, cool contrast to the warm, rich chili. The acidity in the dressing echoes the lime in the chili and helps cut through the cream.
Cheese Crisps: Baked Parmesan crisps made by melting small piles of shredded cheese until golden and crispy add a satisfying crunch and extra fat to hit your keto macros. They’re delicious crumbled over the top of the chili.
Avocado Slices: Extra avocado beyond the garnish, served on the side with a sprinkle of salt and lime juice, adds healthy fats and cooling contrast. The creamy avocado complements the creamy chili while adding nutritional value.
Sour Cream and Guacamole: Small bowls of both on the side allow everyone to customize their bowl. The tangy sour cream and rich, chunky guacamole add layers of flavor and texture to each bite.
Pro Tips & Variations
Bring the cream cheese to room temperature before cooking. Set it out on the counter for thirty to sixty minutes, or microwave it for ten to fifteen seconds to soften. Room-temperature cream cheese melts into a smooth, creamy sauce, while cold cream cheese fights you the entire way and often leaves lumps.
Use bone broth instead of regular chicken broth when you can. The extra collagen gives the chili more body and a richer mouthfeel, plus it adds beneficial nutrients that regular broth lacks. The flavor difference is subtle but noticeable.
Shred the chicken while it’s still warm for easier, more efficient shredding. Cold chicken from the refrigerator is harder to pull apart and takes longer to break down into those perfect tender strands. If you’re using rotisserie chicken, warm it briefly in the microwave before shredding.
Instant Pot Version: Sauté the onion and garlic using the sauté function. Add the chicken, broth, chiles, and spices. Pressure cook on high for eight minutes with a quick release. Shred the chicken right in the pot, then switch back to sauté mode, add the cream cheese and heavy cream, and stir until smooth.
Slow Cooker Adaptation: Add everything except the cream cheese, heavy cream, and lime juice to the slow cooker. Cook on low for six to eight hours or high for three to four hours. Shred the chicken, then stir in the cream cheese and heavy cream, letting it melt on warm for fifteen minutes before adding the lime juice.
Extra Thickness: If you want an even thicker chili, add half a teaspoon of xanthan gum after incorporating the cream cheese. Sprinkle it over the surface while stirring vigorously to prevent clumping. It thickens within a minute or two.
Spicier Version: Double the cayenne, add a diced fresh jalapeño with the onions, or stir in a tablespoon of diced chipotle in adobo sauce for smoky heat. Fresh serrano peppers bring serious heat if you want to push it further.
Storage & Reheating Tips
This chili actually improves after a day in the refrigerator as the flavors continue to develop and meld together. Store it in an airtight container for up to four days. The chili will thicken considerably when cold as the cream cheese firms up—this is completely normal.
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of chicken broth or water to thin it back to your preferred consistency. Avoid high heat, which can cause the dairy to separate or become grainy. The chili should be steaming hot throughout but not boiling.
The microwave works for individual portions. Transfer to a microwave-safe bowl, cover loosely, and heat at medium power in two-minute intervals, stirring between each, until warmed through. Add a tablespoon of broth before microwaving to maintain the creamy texture.
This chili freezes well for up to three months. Portion it into individual freezer-safe containers for easy single servings. Thaw overnight in the refrigerator and reheat gently on the stovetop. The texture may be slightly less smooth than fresh, but the flavor remains excellent.
Common Questions
How many net carbs per serving? With the ingredients as written, each serving contains approximately six to seven grams of net carbs, mostly from the onion, green chiles, and cream cheese. Skipping the onion or reducing it by half lowers the count further. The toppings add minimal carbs except for avocado, which adds about two grams per quarter of a fruit.
Can I use coconut cream instead of dairy for a paleo version? Full-fat canned coconut cream can replace the heavy cream and cream cheese for a dairy-free version. Use eight ounces of coconut cream in place of the cream cheese and heavy cream combined. The flavor will have a subtle coconut note that works surprisingly well with the lime and chiles.
Why is my chili watery? You may have added the cream cheese and heavy cream too early while the broth was still at a full simmer, which prevented it from thickening properly. Make sure to reduce the heat to low and give the cream cheese time to melt completely. If it’s still too thin, simmer uncovered for ten more minutes to reduce the liquid, or add a pinch of xanthan gum.
Can I make this in one pot start to finish? Yes, the entire recipe happens in one pot—sautéing the aromatics, simmering the chicken, and creating the creamy sauce all use the same vessel. This keeps cleanup minimal and allows all the flavors to build in the same pot.
Do I have to use green chiles? The green chiles are what make this white chicken chili rather than just chicken soup. They provide the signature flavor profile. If you genuinely can’t find them, a combination of diced poblano peppers and a small amount of jalapeño can approximate the flavor, though it won’t be quite the same.
This keto white chicken chili proves that low-carb cooking doesn’t require settling for less flavor or satisfaction. The creamy, spiced base with tender chicken and all those fresh toppings creates a dinner that’s as comforting as traditional chili while keeping your macros exactly where you want them.
Tasty Keto White Chicken Chili
Ingredients
Equipment
Method
- Heat butter or olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 3 to 5 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
- If using raw chicken: Add chicken breasts and chicken broth to the pot. Bring to a boil, reduce to a simmer, cover partially, and cook 15 to 20 minutes until chicken reaches 165°F. Remove chicken, shred with two forks, and return to pot. If using rotisserie chicken: Add shredded chicken and broth to pot and bring to a simmer.
- Add diced green chiles with liquid, cumin, oregano, chili powder, cayenne if using, salt, and pepper. Simmer 5 to 10 minutes to allow flavors to meld.
- Reduce heat to low. Add cubed cream cheese and heavy cream. Stir gently and consistently for 3 to 4 minutes until cream cheese is completely melted and chili is velvety and smooth.
- Stir in fresh lime juice. Taste and adjust seasoning with more salt, pepper, or cayenne as desired.
- Ladle into bowls and top with shredded cheese, diced avocado, fresh cilantro, sliced jalapeños, and sour cream.
