This is the fourth chili on my site, and the creamy, Southwestern direction genuinely sets it apart. Keto White Chicken Chili is thick, chunky, and loaded with tender chicken.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Traditional white chicken chili leans on cannellini beans, a legume that is off the table on keto, but this version gets all the same comforting flavor without them.
Using leftover rotisserie chicken makes this genuinely quick, though fresh chicken works just as well with a small adjustment.
This post contains affiliate links. As an Amazon Associate, I earn commissions from qualifying purchases. For more information, see my Privacy Policy.
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along.
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Chef Jenn’s Take on White Chicken Chili
The spice level is genuinely easy to control here, add more jalapeno, or step up to a habanero or serrano pepper if you want real heat.
Sautee the onion, garlic, and jalapeno until translucent, then add the cumin, oregano, and chili powder, cooking 1 more minute until fragrant. Add the chicken, broth, and canned green chilis, cover, and simmer. Remove the lid, add the cream cheese, breaking it up with a spoon, and keep the heat low to melt it fully. Add the bell pepper and cream, and simmer 5 more minutes. Turn off the heat before adding the lime juice and thickening with xanthan gum, if using, start with just half a teaspoon and resist adding more too soon, it thickens as it sits. Using fresh chicken instead of rotisserie? Cut it into half-inch pieces and sautee it right along with the onion, garlic, and jalapeno.
Freeze leftover rotisserie chicken specifically for dishes like this, it makes dinnertime a genuine breeze. Dried spices should be replaced every couple years for the best flavor. Do not over-simmer this either, you are only cooking it long enough to blend the flavors together.
What You’ll Love About White Chicken Chili
- Flavor improves the longer it sits, great for leftovers.
- Thick, chunky, and loaded with tender chicken, no beans needed.
- Genuinely quick with rotisserie chicken, fast enough for a weeknight.
Ingredients
- Avocado or olive oil
- Onion – Fresh is best!
- Garlic – Fresh is best!
- Jalapeno
- Cumin
- Oregano
- Chili powder – Use your favorite or make a batch of my super delish Chili Powder blend.
- Leftover rotisserie chicken
- Chicken broth/stock – Look for no or low-sodium to control the salt, or make your own Chicken Bone Broth.
- Canned green chilies – Use your favorite spice level.
- Cream cheese
- Green bell pepper – Or poblano peppers.
- Heavy whipping cream
- Xanthan gum – Optional.
- Lime juice
- Avocado, fresh cilantro, sour cream, cheese – For garnishes. Pick your favorites!
How To Make Low Carb White Chicken Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
Sautee the onion, garlic, and jalapeno in the avocado oil until translucent. Add the cumin, oregano, and chili powder and cook for an additional minute or until fragrant.
Add the leftover shredded chicken and chicken broth and simmer, covered.
Add the cream cheese, bell pepper, and heavy whipping cream. Simmer a few more minutes.
Thicken with xanthan gum or your favorite thickener. This step is optional, but without it, your keto white chicken chili will be runnier.
Add the fresh lime juice, and garnish this easy White Chicken Chili recipe with fresh cilantro and all your favorite toppings
Make It A Meal
This hearty meal doesn’t need much alongside it, but a crisp salad with Green Goddess Dressing, leftover Grilled Veggies, or Asparagus in the Air Fryer all pair nicely. Keep the sides simple so they don’t compete with the chili itself.
For more chili options, Keto Chicken Chili is another great one to add to your rotation. the microwave.
Storage
This keeps well in the fridge for 4 to 5 days, and the flavor genuinely improves as it sits. Freeze in an airtight container or bag for up to 3 months, and reheat on the stovetop or in the microwave.
Frequently Asked Questions
White chicken chili is traditionally made with cannellini beans, a legume, making it NOT a good keto choice. However, we can get all the same flavors with a few different ingredients, keeping it keto. So, this bean-less version made with keto-friendly ingredients is definitely a good keto choice.
Yes! It takes about 30 minutes from start to finish to make this tasty dish. Plus, when you use rotisserie chicken meat, you cut down on the cooking time without sacrificing any flavor!
This dish is loaded with protein, making it a great choice for keto dieters, and with just 7 net carbs per hearty serving, it’s perfect for your keto lifestyle (or low-carb diet).
Add Preferred SourceKeto White Chicken Chili
Ingredients
- 1 tablespoon avocado oil
- 1/2 cup diced onion
- 1/2 jalapeno seeded and diced
- 1 clove garlic minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 4 cups rotisserie chicken cubed
- 3 cups low sodium chicken broth
- 4.5 ounce canned chilis
- 8 ounces cream cheese
- 1/4 cup heavy whipping cream
- 1/2 cup diced bell pepper
- 1 tablespoon lime juice
- 1/2 teaspoon xanthan gum optional
- avocado, sour cream, cilantro for garnishes optional
Instructions
- Heat the oil in a large skillet over medium heat. Add the diced onion, jalapeno, and garlic. Sautee until the onion is translucent, about 4 minutes.
- Add the cumin, oregano, and chili powder and cook an additional minute or until fragrant.
- Add the chicken, chicken broth, and canned green chilis. Bring the skillet to a simmer, cover, and turn down the heat so the mixture is barely simmering.
- Remove the lid and add the cream cheese, breaking it up with a spoon or spatula. Keep the heat on low to melt the cream cheese. Once the cheese is melted, add the green bell peppers and heavy whipping cream. Return the mixture to a simmer and simmer for 5 minutes.
- Turn off the heat. Add the lime juice and thicken the mixture by whisking in the xanthan gum (optional).
- Serve topped with avocado, lime, jack cheese, sour cream, or your favorite chili toppings.
Notes
Recipe Card Tips
- Adjust the heat easily with more jalapeno, or step up to habanero or serrano for real spice.
- Add xanthan gum sparingly, off the heat, and let it rest before deciding if you need more.
- Don’t over-simmer this dish, you’re only cooking it long enough to blend the flavors together.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE Easy KETO Recipes?
I’m always trying new recipes, but the following are some of my all-time favorites:
- Grilled veggies
- This Southern chicken casserole
- Meaty and cheesy Parmigiana
- Beefy minestrone soup
And if you need help counting carbs, this net carb calculator will help!
This chicken chili looks so creamy and flavourful. Loving it!
Now this is my kind of comfort food. So creamy and delicious.
This looks quite good. Creamy and delicious, perfect dinner. I just saved the recipe and I will give it a try.
I made this healthy option chicken chili for our lunch today! WOW! It was absolutely delicious! Thanks for sharing!
This white chili recipe is delicious, keto or not! Love the addition of heavy cream in the recipe. My family loved it!
This recipe is simply delicious! It was my first attempt at a “white chili”. Having cut my teeth on Texas-style red I was skeptical, but we absolutely loved this version. My husband said, “Put it at the top of the list, because it’s fantastic!”.
It is quite different from traditional chili, isn’t it? I’m sooo glad you loved it, and thanks so much for coming back to comment! ~Jenn
Ummm…YUM!!! So very Delish! I really LoVe my salt, so, after tasting, that’s the only addition I made!! Thank You Jenn! Another keeper!