Keto White Chicken Chili
Posted: 09/30/20
Updated: 09/24/22
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This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it’s perfect on cold days or when you just need a filling, low carb meal.
Ingredients
- Shredded chicken
- Onion powder
- Chili powder
- Garlic powder
- Cumin
- Salt
- Pepper
- Butter
- Chicken broth
- Heavy cream
- Cream cheese – If you are on keto, use full-fat cream cheese
- Sriracha
- Monterey Jack cheese shredded – You can use other shredded cheese if you’d like, like Colby Jack or cheddar
- Diced green chilis
- Garlic cloves
- Green onions – The white bases. You can use the green parts as garnish.
Chef’s Tips
- You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
- You can cook your own chicken or buy a rotisserie chicken and shred it using the methods in The Best Shredded Chicken. If you have an Instant Pot, this recipe for shredded chicken is super easy!
More Keto Recipes
Keto White Chicken Chili
This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it's perfect on cold days or when you just need a filling, low carb meal.
servings
Ingredients
- 4 cups shredded chicken
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cumin
- salt to taste
- pepper to taste
- 6 tablespoons butter
- 1-2 cloves garlic minced
- ½ cup green onion chopped, white and green parts separated
- ¾ cup chicken broth
- 2 cups heavy cream
- 4 ounces cream cheese softened
- 1 teaspoon sriracha
- 1 ½ cup Monterey Jack cheese shredded, at room temperature
- 2 4-ounce cans diced green chilies 8 ounces total, undrained
Instructions
- In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
- In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and white parts of green onions. Cook until fragrant, about 3 minutes.
- Add chicken broth, heavy cream, cream cheese, and sriracha to pot. Bring to a simmer and cook until cream cheese is melted. Add the seasoned chicken, Monterey Jack cheese, and diced green chilis. Stir together.
- Reduce heat to low and cook, stirring occasionally for 20 minutes. Make sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste. Garnish with green parts of green onions if desired and serve warm.
Notes
- Hot Sauce: You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
- Shredded Chicken: You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken is easy.
- Cheese: I highly recommend buying a block of cheese and shredding it yourself. Fresh cheese melts better, and prepackaged cheese contains fillers and anti-clumping agents that add unnecessary carbs and starches.
Nutrition Information
Serving: 1serving // Calories: 719kcal // Total Carbohydrates: 7g // Net Carbohydrates: 6g // Protein: 41g // Fat: 59g // Saturated Fat: 37g // Trans Fat: 0.5g // Cholesterol: 244mg // Sodium: 466mg // Potassium: 501mg // Fiber: 1g // Sugar: 4g // Vitamin C: 6mg // Calcium: 314mg // Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
So delicious! My first time trying WCC before! Is this soup freezer friendly since it has dairy in it?
You can! Just let it cool completely, then freeze it in an airtight container. When you’re ready to enjoy it again, defrost it overnight in the fridge, then reheat it slowly on the stovetop over a lower temperature until it’s warmed through.
Tried this tonight and my husband and I both loved it. Next time I’ll add a bit more liquid ( chic broth) and up the seasonings appropriately to make it more soup like. Flavor was perfect!
So glad you and your husband loved the chili! Thanks for sharing, Becky!
What size are your servings? Just trying to decide how much soup to make for my family. I’m really excited to make this one!
Soups cook down a little differently every time, so it’s hard to give a yield or serving size in specific amounts. This recipe yields approximately 6 servings depending on portion size, so you’d need to take however much soup you have at the end of the recipe and divide it evenly by 6 to get a specific measurement. I know that’s not really helpful for planning ahead, though. If you decide to double it and end up having too much, it freezes well, so you could always portion some out for later!
So good , love the kick it has!
So glad you enjoyed, Lori! Thanks so much for the review!
I am working on cutting my carbs back. This soup hit the spot on a chilly day and will go into my rotation. Thank you so much for sharing!!
Glad you enjoyed, Anna! Thanks so much for the review!
Never tried this before and its the best. My whole family loved.
So glad you all enjoyed! Thanks so much for the review, Dawnie!