This keto white chicken chili is rich, creamy, and cheesy — a crowd-pleaser every time you serve it.
You don’t have to give up favorite comfort foods on a low-carb keto plan. This white chicken chili delivers all the comfort — creamy texture, melty cheese, and bold flavor — while staying keto-friendly. It’s ideal for weeknight dinners, potlucks, or any time you want a satisfying bowl of chili. Here are tips, serving ideas, and simple substitutions to make it your own.
About chili and variations
Chili is a versatile stew with endless ingredient variations. While many classic recipes use a red base and ground beef, chili can be built from any protein — shredded or chopped chicken, turkey, pork, sausage, or even seafood. Vegetables, peppers, and spice blends change the character of the dish: use mild ancho chili powder for a smoky sweetness or swap in darker chili powders for deeper heat. White chilis, like this one, often use green chiles, cream, and cheese for a lighter-colored but richly flavored bowl.
Substitutions and tips
This recipe is flexible. Swap bell pepper colors to match what you have on hand. Use yellow, white, or red onion if you prefer. For more heat, replace the canned green chiles with diced jalapeños. If you like a milder, slightly sweet flavor, ancho chili powder works well; for a bolder chili flavor, substitute regular chili powder. Chicken can be chopped into bite-size pieces or shredded — both work. The recipe uses xanthan gum as a low-carb thickener; you can omit it if you don’t need the extra thickness. For cheeses, choose any good melting varieties or a mix to suit your taste.
Serving suggestions
This chili is hearty enough to serve as a main course. Top bowls with low-carb garnishes such as chopped green onions, parsley, cilantro, diced or sliced avocado, diced tomato, lime wedges, sliced jalapeños, sliced olives, or a dollop of sour cream. Serve with keto-friendly breads like cheddar garlic biscuits, keto cornbread, or English muffins, or spoon it over cauliflower rice for a lighter plate. It also pairs nicely with a green salad or coleslaw for variety at potlucks and gatherings.
Helpful hints
If you want more heat, use a can of diced jalapeños instead of diced green chiles. If you skip the xanthan gum, the chili will still be delicious but slightly thinner. Taste and adjust seasoning as you go — a little extra salt, pepper, or lime juice can brighten the final bowl.
Main kitchen equipment
- Large stockpot
- Measuring cups
- Measuring spoons
Ingredients
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium green pepper, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- ½ cup heavy whipping cream
- 1 (4 ounce) can diced green chiles
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked and chopped chicken
- 8 ounces cream cheese, softened and cubed
- 1 teaspoon xanthan gum (optional)
- 2 cups shredded Monterey Jack cheese
- Optional toppings: chopped parsley, cilantro, or sour cream
Instructions
- In a large stockpot over medium heat, add 1 tablespoon butter and the olive oil. When butter melts, add the diced pepper and onion.
- Sauté 5–7 minutes, until vegetables begin to soften. Add minced garlic in the last minute.
- Stir in chicken broth, heavy cream, diced green chiles, ancho chili powder, cumin, oregano, salt, and pepper.
- Bring the mixture to a boil over high heat, then reduce to medium and simmer for 10–15 minutes.
- Add the cooked chicken and cream cheese. Simmer, stirring occasionally, until the cream cheese melts, about 5–10 minutes.
- If using xanthan gum, whisk it in now and simmer 2–3 minutes until the chili begins to thicken.
- Gradually add the shredded Monterey Jack cheese, ½ cup at a time, allowing each addition to melt before adding more.
- Serve hot with desired toppings.
Nutrition (per serving)
Approximate values per serving: 437 calories, 35 g fat, 25 g protein, 5 g carbohydrates (4 g net carbs), 960 mg sodium. Values are estimates and will vary by ingredient brands and portions.
A word of encouragement
“O God, my heart is steadfast; I will sing and give praise, even with my glory.” Psalm 108:1
Keto White Chicken Chili
8 Servings
15 minutes
45 minutes
1 hour
This keto white chicken chili is rich, creamy, and cheesy — a guaranteed hit at the table.
Ingredients
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium green pepper, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- ½ cup heavy whipping cream
- 1 (4 ounce) can diced green chiles
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked and chopped chicken
- 8 ounces cream cheese, softened and cubed
- 1 teaspoon xanthan gum (optional)
- 2 cups shredded Monterey Jack cheese
- Optional: top with fresh chopped parsley, cilantro, or sour cream
Instructions
- In a large stockpot over medium heat, add 1 tablespoon butter and olive oil. Once butter is melted, add peppers and onions.
- Sauté 5–7 minutes, until vegetables soften; add garlic during the last minute.
- Add chicken broth, heavy cream, diced green chiles, ancho chili powder, cumin, oregano, salt, and pepper.
- Increase heat to high to bring the mixture to a boil, then reduce heat and simmer 10–15 minutes.
- Add chicken and cream cheese; simmer until the cream cheese melts, 5–10 minutes, stirring occasionally.
- Whisk in xanthan gum if using and simmer 2–3 minutes until slightly thickened.
- Add shredded cheese in ½-cup increments, letting each addition fully melt before adding more.
- Serve topped with parsley, cilantro, or sour cream if desired.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 437
Total Fat: 35g
Saturated Fat: 18g
Trans Fat: 0g
Unsaturated Fat: 13g
Cholesterol: 137mg
Sodium: 960mg
Carbohydrates: 5g
Net Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 25g
Nutrition information is approximate and provided for guidance only. Values vary with ingredient brands, portions, and substitutions.