This Keto White Chicken Chili is rich, creamy, and loaded with tender shredded chicken, green chiles, and plenty of flavor. It’s made without beans or corn, and the combination of cream cheese, a little heavy cream, and warm spices makes every spoonful so good. Plus, it’s ready in about 35 minutes!
I love a good bowl of chili, and while my classic Keto Chili with ground beef is always a favorite, this creamy chicken version is just as delicious. The combination of chicken, peppers, and warm spices makes it so satisfying, and you can easily adjust the heat depending on how spicy you like your food.
- Ingredients You’ll Need
- How to Make Keto White Chicken Chili
- How to Thicken White Chicken Chili
- Can I Make White Chicken Chili in the Slow Cooker?
- Easy Variations and Toppings
- What to Serve with White Chicken Chili
- How to Store and Freeze White Chicken Chili
- More Easy Keto Soup Recipes
- Creamy White Chicken Chili Recipe
I usually make enough to have leftovers because this is the kind of soup that tastes even better the next day. My favorite way to serve it is with fresh cilantro, avocado, and a squeeze of lime to balance all that creaminess.
Ingredients You’ll Need
You only need a few simple ingredients to make this creamy white chicken chili. I usually use rotisserie chicken to save time, but any leftover cooked chicken will work.
- Shredded Chicken: I like using rotisserie chicken because it makes this recipe so quick. You’ll need 2½ cups of cooked, shredded chicken. Both chicken breast and thighs work, so use whichever you prefer.
- Onion and Garlic: These add plenty of savory flavor to the chili. I prefer fresh garlic, especially since we’re using just a few simple ingredients.
- Green Bell Pepper: Adds flavor and a little sweetness. Dice it into small pieces so it softens nicely while cooking.
- Green Chiles: I use a 4-ounce can of mild diced green chiles. They add that classic white chili flavor without making the soup too spicy.
- Jalapeño: Adds a little heat. Remove the seeds and membranes for a milder chili, or leave some in if you prefer it spicy.
- Butter: I use 2 tablespoons to sauté the vegetables, but olive oil works too.
- Chicken Broth: Choose low-sodium chicken broth so you can control how salty the chili turns out.
- Cream Cheese and Heavy Cream: These are what make the chili so creamy without adding flour or cornstarch. Let the cream cheese soften before using it so it’s easier to mix into the hot broth.
- Seasonings: Cumin, paprika, oregano, cayenne pepper, salt, and black pepper give this chili its warm, savory flavor.
- Fresh Lime Juice: Optional, but a little squeeze at the end adds freshness and balances the richness of the cream cheese.
- Toppings: I love adding fresh cilantro, avocado, shredded cheese, or a dollop of sour cream.
How to Make Keto White Chicken Chili
This is such an easy chili to make, especially if you’re starting with rotisserie chicken. Everything comes together in one pot, and you don’t need to let it simmer for hours.
Step 1: Sauté the Vegetables
Melt the butter in a large pot over medium-high heat. Add the diced onion, green bell pepper, green chiles, and jalapeño. Cook for 4–5 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Step 2: Add the Broth and Spices
Pour in the chicken broth, then stir in the cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
Bring everything to a boil, then reduce the heat and simmer for about 5 minutes.
Step 3: Make It Creamy
In a small bowl, combine the softened cream cheese and heavy cream.
Stir the mixture into the hot broth until the cream cheese is melted and the chili looks creamy. Keep the heat gentle so the dairy doesn’t separate.
Step 4: Add the Shredded Chicken
Stir in the cooked, shredded chicken and let everything simmer gently for another 5 minutes, until the chicken is heated through.
Step 5: Add Your Favorite Toppings
Remove the pot from the heat and finish with a squeeze of fresh lime juice, if using.
Ladle into bowls and top with avocado, cilantro, shredded cheese, or a little sour cream. Serve warm!
How to Thicken White Chicken Chili
I like my white chicken chili thick and creamy, but not so thick that it feels like a dip. The cream cheese and heavy cream already give it a lovely consistency, so you may not need to add anything else.
If you prefer a thicker chili, here are a few things you can try:
- Let it simmer a little longer. Before adding the cream cheese and heavy cream, let the broth simmer uncovered for a few extra minutes. This helps some of the liquid evaporate.
- Use a little less broth next time. If you prefer a thicker, more stew-like chili, you can experiment with slightly reducing the liquid.
- Try a small amount of xanthan gum. If you use xanthan gum, start with just ⅛ teaspoon, disperse it thoroughly, and allow it to thicken before deciding whether to add more. A little goes a long way.
I recommend making the recipe as written the first time because you may find that it’s already creamy enough without any additional thickener.
Can I Make White Chicken Chili in the Slow Cooker?
Yes, you can also prepare this white chicken chili in a slow cooker using raw chicken instead of the cooked, shredded chicken in the stovetop recipe.
- If you have time, sauté the onion, bell pepper, and garlic in butter before adding them to the slow cooker for extra flavor.
- Add 1 lb of raw boneless chicken, the chicken broth, green chiles, jalapeño, and seasonings.
- Cover and cook on HIGH for about 3 hours or LOW for 5–6 hours, until the chicken is fully cooked and reaches 165°F (74°C).
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the cream cheese and heavy cream. Continue cooking until everything is melted, creamy, and heated through.
Add your favorite toppings just before serving.
Easy Variations and Toppings
One of my favorite things about white chicken chili is how easy it is to adjust the flavor.
- Make it milder. Use mild green chiles, remove the jalapeño seeds and membranes, and leave out the cayenne pepper.
- Like it spicy? Keep some of the jalapeño seeds or add a little extra cayenne pepper.
- Use leftover turkey. This is a great way to turn leftover cooked turkey into another meal.
- Add fresh toppings. Try diced avocado, cilantro, shredded pepper jack cheese, or a spoonful of sour cream.
- Give it some crunch. Serve with a few homemade keto tortilla chips on the side.
My favorite way to serve it is with avocado, fresh cilantro, and a squeeze of lime. The fresh toppings are such a nice contrast to the creamy chili.
What to Serve with White Chicken Chili
This creamy white chicken chili is filling enough on its own, but I love serving it with something crunchy or a little bread on the side. And if you’re making it for the whole family, it’s fun to put out a few toppings so everyone can make their bowl just how they like it.
Here are some of my favorite recipes to serve with it:
- Keto Cornbread – Probably my favorite pairing! It’s soft, slightly sweet, and perfect for soaking up that creamy chili. I especially love it warm with a little butter.
- Low Carb Cottage Cheese Biscuits – These are soft, cheesy, and packed with protein. They’re a delicious alternative to traditional biscuits, especially when you want something warm on the side.
- Keto Tortilla Chips – If you love a little crunch with your chili, try these homemade chips. You can dip them straight into the bowl or crumble a few over the top.
- Keto Cheddar Bread – This cheesy almond flour bread is delicious with creamy soups and chili. I like the idea of lightly toasting a slice before serving.
- Cauliflower Rice – For a more filling meal, spoon the chili over cauliflower rice. It’s a simple way to add more vegetables without changing the flavor too much.
- Pico de Gallo – A spoonful of fresh tomato salsa adds brightness and a little crunch, which is especially nice with the rich, creamy broth.
For toppings, I usually keep things simple with avocado, shredded cheese, sour cream, fresh cilantro, and a squeeze of lime. A few sliced jalapeños are great too if you like a little extra heat.
How to Store and Freeze White Chicken Chili
This white chicken chili is perfect for meal prep, and I actually think it tastes even better the next day! You can make a big batch, keep some in the fridge, and freeze the rest for another easy dinner.
- Refrigerator: Let the chili cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep for 3–4 days.
- Freezer: Yes, you can freeze white chicken chili! Let it cool, then divide it into individual portions and store in freezer-safe containers or bags for up to 2–3 months for the best quality. Just keep in mind that soups made with cream cheese and heavy cream can sometimes separate after thawing.
- Thawing: I recommend thawing the chili overnight in the refrigerator rather than leaving it on the counter.
- Reheating: Reheat in a saucepan, stirring frequently, until the chili is heated through to 165°F (74°C). Bring reheated soup to a boil for food safety. You can also use the microwave, stirring halfway through for even heating.
My tip: If the chili looks a little separated after thawing, give it a good stir or whisk to bring the creamy broth back together. You can also add a splash of chicken broth if it’s thicker than you like.
More Easy Keto Soup Recipes
If you love a big bowl of homemade soup as much as I do, here are a few more recipes you’ll want to try!
- Creamy Tuscan Chicken Soup – Loaded with tender chicken, sun-dried tomatoes, and spinach in a rich, creamy broth. One of those cozy dinners you’ll want to make again!
- Garlic Shredded Chicken Keto Soup – Another delicious way to use shredded chicken, with plenty of garlic, vegetables, and a creamy broth.
- Keto Broccoli Cheese Soup – If you love broccoli cheddar soup, this easy, cheesy version is a must-try.
- Unstuffed Cabbage Roll Soup – All the delicious flavors of cabbage rolls with ground beef, tender cabbage, and tomatoes, but so much easier to make.
And if you’re looking for even more dinner inspiration, take a look at my collection of 35 Keto Soup Recipes.
If you make this white chicken chili, I’d love to hear how it turns out! Do you like yours mild and creamy, or do you add extra jalapeños for a little heat?
Creamy White Chicken Chili Recipe
Description
Ingredients
Ingredients
- 2½ cups cooked shredded chicken rotisserie or leftover chicken
- ¼ cup diced onion
- 1 green bell pepper diced
- 2 garlic cloves finely minced
- 2¼ cups low-sodium chicken broth
- 1 4-ounce can mild diced green chiles
- 1 jalapeño diced
- 2 tablespoons butter or olive oil
- ¼ cup heavy whipping cream
- 4 ounces cream cheese softened
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- Salt and black pepper to taste
Optional toppings:
- Fresh lime juice
- Chopped cilantro
- Shredded pepper jack cheese
- Diced avocado
- Sour cream
- Sliced jalapeños
Instructions
- Sauté the vegetables. Melt the butter in a large pot over medium-high heat. Add the diced onion, green bell pepper, green chiles, and jalapeño. Cook for 4–5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the broth and seasonings. Pour in the chicken broth and stir in the cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 5 minutes.
- Make the chili creamy. In a medium bowl, combine the softened cream cheese and heavy cream. Add the mixture to the pot and stir until the cream cheese melts into the broth. Keep the heat low enough to maintain a gentle simmer.
- Add the chicken. Stir in the cooked, shredded chicken and simmer gently for another 5 minutes, until the chicken is heated through and the chili is creamy.
- Finish and serve. Remove from the heat and add a squeeze of fresh lime juice, if desired. Ladle into bowls and top with avocado, cilantro, shredded cheese, sour cream, or your favorite toppings.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
I made this yesterday and had it again tonight, and it was even better. I used blended cottage cheese instead of cream cheese and added chopped kale for added fiber. Delicious! I will add some lime juice like in your photo with the leftovers. I was only able to get three servings from the recipe so I may double it next time. Thank you for all the hard work you put into creating your low carb recipes!