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Keto White Chicken Chili

Keto White Chicken Chili

Published on: April 04, 2019

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You don’t need beans to make this tasty white chicken chili. A low-carb take on a popular Mexican dish, this chili contains only low-carb ingredients but tons of flavor to make it taste like the real thing. And at only 358 calories per serving, you definitely won’t worry about going overboard with this easy-to-make chili dish.

Keto White Chicken Chili

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4



  • chicken breasts meat, skinless, and boneless, sliced
  • 1 ½ cups chicken stock, made with bouillon cube
  • 2 cloves garlic, minced
  • 4oz. can chopped chilies
  • 1 jalapeno, chopped
  • 1 green bell pepper, seeded, chopped
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 4oz. cream cheese
  • 1 ½ teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ cup heavy cream
  • Salt, to taste



    • 1Heat a bit of oil in a saucepot over medium-high heat.
    • 2Season chicken with salt, oregano, and cumin.
    • 3Sauté the chicken in the saucepot until browned.
    • 4Pour in the chicken stock and simmer with the chicken for 25 minutes.


    • 5In the meantime, heat butter in skillet over medium-high heat.
    • 6Add onion, chopped chilies, jalapeno, and green bell pepper.
    • 7Sauté for 5 minutes.
    • 8Add the garlic and cook for 30 seconds.
    • 9Remove the chicken and shred or pull using two forks. Place back the chicken into the pot and add veggies from the skillet.
    • 10Cook for 5 minutes.


  • 11Melt cream cheese in a microwave for 20 seconds.
  • 12Stir in heavy cream and pour the mixture into the saucepot with the chicken.
  • 13Simmer for 15 minutes.
  • 14Serve warm.


Other Ways to Prepare

You can also prepare this chicken chili in a slow cooker. Simply add all the ingredients, except for the heavy cream, to the slow cooker and cook for up to 4 hours on low. When you’ve shredded the chicken, return it to the slow cooker and then add the heavy cream. If you want to create a thicker chili, consider adding a bit of xanthan gum to it. And if you want to use a bean substitute, consider adding chopped sausage or mushrooms. Keep in mind that this will change its nutritional profile.

Storing Chicken Chili

This chili can last for up to 4 days in the fridge and up to 4 months in the freezer. To defrost it, you can either microwave it on the defrost setting or let it sit at room temperature until slightly separated from the container and defrost on the stovetop. Add a bit of chopped parsley, cilantro, or chopped parsley to refresh your defrosted chicken chili.