Simple Keto White Chicken Chili is a cozy, low-carb twist on classic white chili that delivers big flavor with minimal effort. If you love creamy, cheesy chicken dishes, try these chicken enchiladas in a dreamy white sauce for another comforting, low-carb dinner idea. This version keeps carbs low by relying on cream, cheese, and spices instead of tortillas or heavy starchy thickeners, while still feeling rich and satisfying.
Why make this recipe
There are a few great reasons to make Simple Keto White Chicken Chili tonight. First, it’s fast: with cooked chicken and pantry staples, dinner can be on the table in about 30 minutes. Second, the texture is creamy and familiar, which makes it a hit for picky eaters and people following a low-carb plan. Third, it’s flexible — you can easily make it dairy-free, add or skip beans, and adjust the heat without losing the base flavor.
This recipe also scales well. Make a double batch for meal prep and freezing, or turn it into a weeknight staple with shredded rotisserie chicken and a quick sauté. Because it’s forgiving, it’s a good recipe to learn for anyone getting comfortable with low-carb cooking.
How to make Simple Keto White Chicken Chili
Follow the simple steps below to build layers of flavor, from sautéed aromatics through the creamy finish. The method is straightforward so you can focus on seasoning and texture.
Ingredients :
- 1 lb cooked chicken, shredded
- 1 can (14 oz) white beans, drained and rinsed (optional for strict keto)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) green chilies
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream
- 1 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro for garnish
Ingredient notes and substitutions:
- If you want to keep this recipe strictly keto, skip the white beans. They add fiber and texture but raise the carb count.
- Heavy cream gives the creamiest result. For a dairy-free keto version, use full-fat coconut cream and omit the cheese or use a dairy-free shredded cheese.
- If you don’t have Monterey Jack, mild cheddar, Colby, or a Mexican blend work well.
- For cooked chicken, rotisserie chicken or leftover roasted chicken shreds are ideal. If using raw chicken, poach or roast it first and then shred.
Directions :
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, chicken broth, green chilies, and spices.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream and cheese until melted and heated through.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh cilantro.
Pro Tips for Success Simple Keto White Chicken Chili
- Use warm or room-temperature shredded chicken to avoid cooling the pot too much when you add it. Rotisserie chicken works perfectly and saves prep time.
- Sauté the onion until it’s translucent and a little golden; that bit of caramelization adds depth that balances the creaminess.
- If you add cheese, grate it yourself for smoother melting. Pre-shredded cheeses often contain anti-caking agents that can change the texture.
- If the chili is too thick after adding cream and cheese, thin it with a splash of chicken broth until you hit the desired consistency.
- Taste and adjust salt at the end. Broth and cheese may already add a lot of sodium, so wait until the finish to salt.
- For a silkier texture, blend 1/2 cup of the chili and stir it back in — this creates a creamy base without changing the flavor.
Flavor Variations Simple Keto White Chicken Chili
- Green Chili and Lime: Add the zest and juice of one lime at the end and a handful of chopped cilantro for a bright, tangy finish that complements the cream.
- Spicy Jalapeño: Sauté one chopped jalapeño with the onion (seeds removed for mild heat, left in for more kick) to add a sharper spice profile.
- Smoky Chipotle: Stir in one teaspoon of chipotle in adobo or a small spoonful of adobo sauce for a smoky, southwestern twist. This pairs nicely with smoked paprika instead of cumin.
- Veggie Boost: Add diced zucchini or cauliflower florets during the simmer step to boost vegetable content without adding many carbs.
- Bean-Friendly Version: If you’re not strict keto, include the 14-oz can of white beans for added fiber and a heartier texture. Warm them through during the simmer step.
Serving Suggestions Simple Keto White Chicken Chili
- Bowl it up with toppings: avocado slices, extra shredded cheese, a dollop of sour cream, thinly sliced radishes, or a squeeze of lime make great finishing touches.
- Serve with low-carb sides: cauliflower rice, keto cornbread, or a simple side salad keep the meal low in carbs while adding balance.
- Use it as filling: Spoon the chili into butter lettuce leaves or low-carb tortillas for a taco-style dish.
- Make it a chili bar: If you’re feeding a group, offer toppings like pickled jalapeños, chopped green onions, shredded cabbage, and crumbled queso fresco so everyone customizes their bowl.
- Simple weeknight plating: A shallow bowl with a wedge of lime and chopped cilantro looks attractive and makes serving quick.
Storage and Freezing Instructions Simple Keto White Chicken Chili
- Refrigerator: Cool the chili to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, stirring to prevent separation.
- Freezer: For longer storage, cool completely and freeze in a heavy-duty freezer bag or airtight container for up to 3 months. Leave a little headspace because the cream will expand slightly when frozen.
- Thawing and reheating: Thaw overnight in the fridge before reheating. Rewarm on low heat and stir in a splash of chicken broth if the texture has thickened or separated.
- Tip on texture: Cream-based soups can separate when frozen and reheated. To help restore creaminess, whisk in a tablespoon of cream or butter as you reheat and use moderate heat — avoid boiling vigorously.
Nutrition Facts (Per Serving) — approximate
These estimates are for the keto version (no white beans) and assume 6 servings total.
- Calories: ~350 kcal
- Protein: ~29 g
- Carbohydrates: ~4 g
- Fat: ~23 g
- Fiber: ~0.5 g
- Sodium: ~340 mg
Nutrition notes:
- If you include the 14-oz can of white beans, expect carbs and fiber to rise significantly per serving (beans add roughly 20–25 g carbs and 6–8 g fiber per serving depending on portioning).
- Replacing heavy cream with coconut cream keeps fat high but may slightly lower protein.
- These numbers are estimates and will vary based on the exact brands and quantities used. For precise tracking, enter your ingredients into a nutrition calculator.
FAQ About Simple Keto White Chicken Chili
What makes this recipe "keto"?
A recipe is generally considered keto-friendly when it keeps net carbohydrates low and includes higher fat and moderate protein. This version uses heavy cream and cheese for richness instead of starchy thickeners, and white beans are optional to keep carbs down. By skipping beans and serving with low-carb sides, the dish fits easily into a low-carb or ketogenic meal plan.
Can I make this dairy-free and still keep it keto?
Yes. Swap heavy cream for full-fat coconut cream and omit the cheese or use a dairy-free shredded cheese that melts well. Coconut cream keeps the dish rich and high in fat, which fits keto goals. Keep in mind coconut cream adds a subtle coconut flavor — lime or extra spices can balance that if you prefer a more neutral taste.
How should I reheat leftovers to keep the texture smooth?
Reheat over low heat, stirring frequently. If the chili has thickened, add a splash of chicken broth to loosen it. Avoid boiling, which can separate dairy. If needed, whisk in a tablespoon of cream or butter near the end of reheating to restore silky texture.
Is it okay to use raw chicken instead of pre-cooked?
Yes, but you’ll need to cook it before shredding. You can poach raw chicken in broth for about 12–15 minutes until cooked through, then shred and return it to the pot. Alternatively, roast or grill the chicken for extra flavor before shredding. Just note that using raw chicken will add to total cooking time.
Can I make this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker: sauté onion and garlic first, then add the remaining ingredients (hold back the cream and cheese), cook on low for 4 hours, stir in cream and cheese at the end. For an Instant Pot: sauté onion and garlic on "Sauté," add chicken and broth, pressure cook for 6–8 minutes if using raw chicken, quick release, then stir in cream and cheese off heat. Both methods work well but adjust timing for your appliance.
What are good garnishes that won’t add many carbs?
Fresh cilantro, sliced green onions, a few diced avocado chunks, a squeeze of lime, or a small dollop of full-fat sour cream are low-carb and flavorful. Avoid chip crumbles or tortilla strips if you want to keep carbs down.
How can I bulk this recipe without adding carbs?
Add low-carb vegetables like cauliflower florets, chopped zucchini, or spinach near the end of cooking. These add volume and nutrients without a major carb hit. You can also increase the chicken quantity to boost protein without changing the carb profile.
My chili tastes bland. How do I boost the flavor?
Start by ensuring you sauté the onion until it’s soft and slightly caramelized — that adds depth. Add salt gradually and taste as you go because salt brings out other flavors. A squeeze of lime or a small splash of apple cider vinegar at the end brightens the dish. Fresh herbs like cilantro or a sprinkle of smoky paprika can also lift the profile.
Can I freeze this chili with the dairy already added?
You can, but dairy sometimes separates when frozen and reheated. For best texture, freeze before adding the heavy cream and cheese; then thaw and finish on the stove with the dairy added at the end. If you do freeze the fully finished chili, reheat gently and whisk in a little fresh cream to help recombine.
Is this recipe kid-friendly?
Yes. The mild, creamy flavor tends to be popular with kids, especially when you leave out strong heat. You can set aside a portion before adding any spicy ingredients or jalapeños and let each family member top their bowl to taste.
How can I make this more filling without adding many carbs?
Serve the chili over cauliflower rice or alongside a salad with avocado and nuts to make the meal more substantial. Adding extra shredded chicken or a boiled egg on the side also increases satiety without significant carbs.
What kind of cheese melts best in this chili?
Monterey Jack and mild cheddar melt smoothly and give a creamy texture. Mozzarella is also a good melter but has a milder flavor. Grating your own cheese helps it melt more evenly than pre-shredded blends.
Final Thoughts
Simple Keto White Chicken Chili is a practical, crowd-pleasing recipe that balances comfort and low-carb sensibilities. It’s easy to customize, quick to prepare with leftover or rotisserie chicken, and forgiving if you decide to swap ingredients for dietary needs. Whether you’re batch-cooking for the week, feeding a family, or just craving a warm, creamy bowl, this chili delivers satisfying flavor with minimal fuss. Enjoy experimenting with toppings and variations to make it your own.
Print
Simple Keto White Chicken Chili
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Keto
Description
A cozy, low-carb twist on classic white chili delivering creamy goodness with minimal effort.
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (14 oz) white beans, drained and rinsed (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) green chilies
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream
- 1 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, chicken broth, green chilies, and spices.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream and cheese until melted and heated through.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh cilantro.
Notes
For a dairy-free version, use coconut cream and omit cheese. Use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American