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Creamy Keto White Chicken Chili: Low-Carb Comfort Food

A close-up of a bowl of creamy keto white chicken chili topped with shredded chicken, fresh cilantro, and sliced avocado.
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Make this hearty, creamy Keto White Chicken Chili for a satisfying low-carb dinner. This recipe uses simple ingredients and is perfect for cozy nights or meal prep.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Monterey Jack or Mozzarella cheese (optional, for topping)
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for topping)

Instructions

  1. Place the chicken breasts or thighs in a large pot or Dutch oven. Add the chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook until the chicken is cooked through, about 15-20 minutes.
  2. Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside. Keep the broth in the pot.
  3. In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Pour in the reserved chicken broth from cooking the chicken. Stir well to combine the spices.
  6. Return the shredded chicken to the pot. Add the undrained diced green chiles. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it is completely melted and the chili is creamy.
  8. Stir in the heavy whipping cream. Heat through for 2-3 minutes, but do not allow the chili to boil once the cream is added.
  9. Taste and adjust salt and pepper as needed.
  10. Serve hot, topped with shredded cheese, fresh cilantro, and avocado slices.

Notes

  • For Instant Pot preparation, cook chicken in broth on high pressure for 10 minutes, then use natural release for 10 minutes. Shred chicken and proceed with step 3 using the Sauté function.
  • For Slow Cooker preparation, place all ingredients except cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese and heavy cream during the last 30 minutes of cooking.
  • This recipe contains no beans, keeping the carbohydrate count low for a true keto meal.

Nutrition

Find it online: https://cookingbymia.com/keto-white-chicken-chili-recipe-quick-creamy/