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Easy Creamy Keto White Chicken Chili

A close-up of a white bowl filled with creamy keto white chicken chili, topped with shredded cheese and fresh cilantro.
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Make this comforting, beanless keto white chicken chili for a quick, low-carb weeknight dinner. It uses shredded chicken and cream cheese for a rich, satisfying texture.

Ingredients

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  • 2 tablespoons butter or avocado oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, 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 serving, optional)
  • 1/2 cup shredded Monterey Jack or white cheddar cheese (for topping)

Instructions

  1. Melt the butter or heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, chicken broth, and diced green chiles. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
  4. Add the cubed cream cheese to the pot. Stir constantly until the cream cheese is completely melted and the chili thickens slightly.
  5. Stir in the heavy cream until the chili is smooth and creamy. Heat through for 2 to 3 minutes, but do not let it boil after adding the cream.
  6. Taste and adjust salt and pepper as needed.
  7. Ladle the creamy keto chili into bowls. Top each serving with shredded cheese, fresh cilantro, and a dollop of sour cream, if desired.

Notes

  • For an Instant Pot method, sauté the onion, pepper, and spices using the Sauté function. Add the chicken, broth, and green chiles. Cook on High Pressure for 5 minutes, followed by a 10-minute natural pressure release. Stir in the cream cheese, heavy cream, and finish cooking on Sauté mode until smooth.
  • If you prefer a thicker chili without using extra cream cheese, you can mix 1 tablespoon of xanthan gum with 2 tablespoons of cold water and stir it into the simmering chili until thickened.
  • Use pre-cooked rotisserie chicken to make this a very quick keto dinner idea.

Nutrition

Find it online: https://delicerecipe.com/keto-white-chicken-chili-recipe/