Keto White Chicken Chili Recipe

Introduction

This Keto White Chicken Chili is a creamy, comforting dish packed with flavor and protein. It’s perfect for low-carb diets and easy to prepare on a weeknight. The combination of spices and creamy texture makes it a satisfying twist on traditional chili.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tsp oregano
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken stock
• 1 4-oz can green chiles
• 1/2 cup heavy whipping cream
• 4 oz cream cheese, cubed
• 3 cups shredded rotisserie chicken

Instructions

1. Step 1: Heat olive oil in a soup pot or Dutch oven over medium-low heat. Add chopped onion and sauté until it becomes translucent, then add minced garlic and cook until the garlic starts to brown.
2. Step 2: Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper (if using). Cook the spices with the onion and garlic for about 1 minute to release their flavors.
3. Step 3: Pour in the chicken stock and add the can of green chiles. Stir well and increase the heat to bring the mixture to a low boil.
4. Step 4: Reduce heat to a gentle simmer, leaving the pot uncovered. Let it simmer for about 25 minutes, stirring occasionally, until the stock has reduced by at least one-third.
5. Step 5: Turn heat to medium and add the heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Stir occasionally and cook for 10–15 minutes until the chili is heated through and the cream cheese has fully melted.
6. Step 6: Remove from heat and serve warm. Optional toppings like shredded cheese or sour cream can be added for extra richness.

Tips & Variations

• For more heat, increase the cayenne pepper or add a diced jalapeño when sautéing the onions.
• Use bone broth instead of chicken stock for a richer flavor.
• If you prefer a thicker chili, simmer it a bit longer to reduce more liquid or add a spoonful of almond flour to thicken.
• Swap rotisserie chicken with cooked shredded turkey or leftover cooked chicken breast.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the chili thickens too much when cold, stir in a splash of chicken stock or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili dairy-free?

Yes, substitute the heavy whipping cream and cream cheese with coconut cream or a dairy-free cream cheese alternative for a similar creamy texture.

Is this recipe freezer-friendly?

Yes, you can freeze the chili in portions for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop, stirring occasionally.

Keto White Chicken Chili Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This Keto White Chicken Chili is a creamy, comforting dish packed with shredded rotisserie chicken, aromatic spices, and a blend of cream cheese and heavy whipping cream for rich texture. Perfect for those following a low-carb or keto lifestyle, it offers a flavorful alternative to traditional chili recipes without the carbs from beans.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped

Spices

• 1 tsp oregano
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Liquids & Dairy

• 4 cups chicken stock
• 4 oz can green chiles
• 1/2 cup heavy whipping cream
• 4 oz cream cheese, cubed

Protein

• 3 cups shredded rotisserie chicken

Instructions

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a soup pot or Dutch oven over medium-low heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and continue cooking until the garlic starts to brown and the onion is fully translucent.
2. Add Spices: Stir in 1 teaspoon oregano, 1 1/2 teaspoons cumin, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, and optional 1/4 teaspoon cayenne pepper. Cook the spices with the aromatics for about 1 minute to release their flavors.
3. Add Liquids and Chiles: Pour in 4 cups of chicken stock and add the 4 oz can of green chiles. Stir thoroughly to combine all ingredients. Increase the heat to bring the mixture to a low boil.
4. Simmer the Chili: Once at a boil, reduce the heat to a gentle simmer and leave the pot uncovered. Stir occasionally and let the chili simmer for approximately 25 minutes until the stock reduces by at least one-third, intensifying the flavors.
5. Add Cream and Chicken: Lower the heat to medium. Add 1/2 cup heavy whipping cream, 4 oz cubed cream cheese, and 3 cups shredded rotisserie chicken to the pot. Cook for 10 to 15 minutes, stirring occasionally, until the chili is thoroughly heated and the cream cheese has melted completely, creating a creamy texture.
6. Serve: Remove the chili from heat. Serve hot, optionally topped with shredded cheese, sour cream, or your favorite chili toppings for added flavor and texture.

Notes

• You can adjust the spiciness by omitting or adding more cayenne pepper depending on your heat preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• This chili freezes well; thaw overnight in the fridge before reheating gently on the stovetop.
• For a dairy-free version, substitute cream cheese and heavy cream with coconut cream or a vegan cheese alternative.

Keywords: Keto white chicken chili, low carb chili, creamy chicken chili, rotisserie chicken recipe, keto soup