Keto White Chicken Chili: Creamy, Low-Carb Comfort in a Bowl

Keto White Chicken Chili is your weeknight dinner hero disguised in creamy, spicy comfort food form. If you’ve been hunting for a cozy bowl of something warm that won’t wreck your low-carb goals, this one hits the jackpot. Picture tender shredded chicken swimming in a rich, slightly spicy broth that’s creamy enough to feel indulgent—but light enough to leave you feeling good. Plus, it’s all done in under an hour and doesn’t require culinary wizardry.

Keto white chicken chili isn’t just another diet-friendly soup—it’s that rare combo of simple, satisfying, and full-on delicious. And if your house is anything like mine, this pot doesn’t last more than a night. Seriously, leftovers? What leftovers? Let’s talk about what makes this chili so crave-worthy.

Table of Contents

What is Keto White Chicken Chili?

Keto White Chicken Chili is the low-carb answer to traditional chili but without the beans or heavy tomato base. Instead, you’ve got a creamy broth made with chicken stock, cream cheese, and heavy whipping cream—all perfectly keto-approved. The heat? It comes from green chiles and a touch of cayenne. You’ll find shredded rotisserie chicken doing the heavy lifting here, so you get all the flavor without spending hours over the stove.

And no, it’s not bland or boring just because it skips the carbs. This soup is layered with spices like cumin, oregano, and paprika, giving it that slow-simmered taste in a fraction of the time. If you’re following keto, low carb, or just trying to eat fewer processed carbs, this chili checks every box—and your taste buds won’t even notice what’s missing.

Reasons to Try Keto White Chicken Chili

First off, Keto White Chicken Chili is basically comfort food without the carb crash. It’s perfect for busy weeknights when you want something hearty but still low-effort. You’re using rotisserie chicken here—hello, time saver! It’s also family-friendly (even picky eaters give it a thumbs-up), and it can be easily customized if you want to dial up the heat or add toppings like shredded cheese or avocado.

Nutritionally, it’s got a great balance of fat and protein to keep you full for hours, making it a top-tier choice for anyone doing intermittent fasting or low-carb eating. And if you’re sick of eggs and bacon on keto, this gives you a much-needed savory break that feels like real food. Honestly, it’s one of those recipes you’ll come back to all season long, whether you’re keto or just into tasty soups.

Ingredients Needed to Make Keto White Chicken Chili

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped (white or yellow recommended)
• 1 tsp oregano
• 1 ½ tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional, for heat)
• 4 cups chicken stock
• 1 (4 oz) can green chiles
• ½ cup heavy whipping cream
• 4 oz cream cheese, cubed
• 3 cups shredded rotisserie chicken

Instructions to Make Keto White Chicken Chili

This step-by-step guide walks you through making the creamiest, most flavorful Keto White Chicken Chili from start to finish—no stress, no fancy tools, just real, delicious food. Let’s get cooking!

Step 1: Sauté the Onion and Garlic

Start by adding 1 tablespoon of olive oil to a large soup pot or Dutch oven. Set the heat to medium-low and give it a minute to warm up. Add your chopped onion (white, yellow, or even red for extra flavor). Sauté for about 3–5 minutes, stirring occasionally, until the onion turns translucent and soft.

Once the onion starts to release that sweet aroma, toss in the minced garlic. Keep stirring for another minute or so—just until the garlic starts to brown slightly. Be careful not to burn it. Burnt garlic is a vibe killer. This step lays down the first layer of rich, savory flavor.

Pro Tip: Want to speed things up? Chop your onions and garlic ahead of time and store them using these meal prep hacks for busy keto cooks.

Step 2: Add the Spices

Now that your kitchen smells amazing, it’s time to bring in the flavor squad. Add 1 teaspoon oregano, 1 ½ teaspoons cumin, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper (optional, but recommended if you like a little heat).

Stir everything together and let the spices cook for about 1 minute. This quick sauté helps the spices bloom, which is a fancy way of saying they get super fragrant and deepen in flavor. Think of it as waking them up before they hit the broth.

Looking for spice swaps? Check out our Keto Spice Guide for suggestions if you’re missing anything from your pantry.

Step 3: Add the Broth and Green Chiles

Pour in 4 cups of chicken stock and stir in the 4 oz can of green chiles. Stir thoroughly to combine the seasonings into the broth. Crank up the heat just a little and bring the pot to a light boil.

Once the boil hits, reduce the heat to low and let your chili simmer gently. You’ll want it uncovered here—this allows some of that liquid to evaporate, concentrating the flavor into something magical. Simmer for about 25 minutes, stirring now and then. By the end, the liquid should reduce by at least a third.

Tip: If you prefer a thicker chili, you can let it simmer a few extra minutes. Don’t forget to taste the broth here and adjust salt if needed.

Step 4: Stir in the Cream and Cheese

When your broth has thickened up, turn the heat down to medium and add in the creamy goodness: ½ cup heavy whipping cream and 4 oz of cubed cream cheese. Stir slowly and patiently until the cream cheese is completely melted into the chili.

This is where the magic really happens. The cream and cheese mellow out the heat from the spices and chiles, creating that smooth, rich texture that makes this dish feel indulgent without loading up on carbs.

Kitchen Hack: To avoid lumps, cube the cream cheese before adding it in. You can also mash any stubborn pieces with a spatula while stirring.

Looking for more low-carb comfort food with a creamy base? You’ll love our Keto Broccoli Cheddar Soup too!

Step 5: Add the Chicken

Time to bring it all together. Add 3 cups of shredded rotisserie chicken right into the pot. Stir it well to mix with the creamy broth and spices. Let everything cook together for another 10–15 minutes, just until the chicken is fully heated through and all the flavors have melded beautifully.

Using rotisserie chicken here is a total time-saver and adds great depth of flavor without extra effort. If you have leftover roast chicken, that works too!

Want to cook the chicken from scratch? We’ve got a quick shredded chicken recipe you can use instead.

Step 6: Serve and Customize

Once everything is heated and silky smooth, remove the pot from heat. You’re ready to serve!

Ladle the chili into bowls and let everyone top their own—this is where the fun happens. Think shredded cheese, sour cream, avocado, sliced jalapeños, chopped cilantro, or even bacon bits if you’re feeling extra.

Looking for low-carb sides? Pair it with our Keto Cornbread Bites or a crisp Keto Cucumber Salad for the full meal experience.

What to Serve with Keto White Chicken Chili

This chili stands on its own, but if you want to round it out, you’ve got options. A side of keto cornbread (yes, that’s a thing and it’s delicious) makes it feel like a full-on feast. A crisp, leafy salad with a tangy vinaigrette balances the richness.

Or, keep it super keto with a side of roasted cauliflower or zucchini fries. And let’s not forget the toppings—pile on sliced avocado, a dollop of sour cream, a handful of shredded cheese, and maybe some pickled jalapeños if you’re into heat. Honestly, the toppings can make this feel like a new dish every time.

Key Tips for Making Keto White Chicken Chili

Use rotisserie chicken—it’s faster, juicier, and packed with flavor. Make sure your cream cheese is at room temp or cut into small cubes to help it melt smoothly. Don’t skip the simmer step; reducing the broth concentrates the flavors. Want it spicier? Add extra cayenne or even some diced jalapeños.

If you’re meal prepping, double the batch—it keeps well and reheats like a dream. And don’t be afraid to top it like you would a loaded baked potato—bacon crumbles, scallions, sour cream, you name it. This recipe is super forgiving and easy to tweak based on what’s in your fridge.

Storage and Reheating Tips for Keto White Chicken Chili

Got leftovers? Lucky you. Store the chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze in single-serving portions for easy grab-and-go lunches. When reheating, use the stovetop for best texture—just stir occasionally over low heat.

If microwaving, heat in short bursts and stir between each one to keep the cream from separating. Add a splash of broth or cream if it thickens too much. This chili actually gets better as it sits, so it’s one of those recipes that tastes even richer the next day.

FAQs

Can I make this dairy-free?
You can try using coconut cream and a dairy-free cream cheese alternative, but the texture and flavor will change a bit.

Is this recipe spicy?
Not really, unless you add the cayenne or go heavy on the green chiles. It’s easy to adjust the heat.

Can I use raw chicken instead of rotisserie?
Yes! Just simmer raw, cubed chicken in the broth until cooked through before adding the cream and cheese.

Can I make it in a slow cooker?
Absolutely. Sauté the onions and garlic first, then toss everything in and cook on low for 4–6 hours. Stir in cream and cheese near the end.

Final Thoughts

Keto White Chicken Chili isn’t just keto-friendly—it’s family-friendly, prep-friendly, and cozy-to-your-core friendly. Whether you’re eating low-carb or just craving something warm, creamy, and satisfying, this chili delivers every time. It’s the kind of meal that makes you forget it’s “healthy” and just leaves you asking for seconds. Want more low-carb comfort food ideas? Check out our low carb dinner favorites for even more weeknight winners.

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