I make this Creamy Keto White Chicken Chili when I want big, bold flavor without the carb overload. It is rich, hearty, and packed with tender chicken, green chiles, and creamy goodness in every spoonful.
I’m obsessed with this Creamy Keto White Chicken Chili because it tastes big and bold without dragging a pile of carbs into the bowl. I love the way shredded chicken turns every bite into something hearty, while cream cheese gives it that thick, rich body I crave in a chili.
No bland diet dinner energy here. Just spicy, creamy, loaded-up flavor that keeps me going back for another spoonful.
And honestly, I like that it feels indulgent without wrecking my low-carb goals. But the real win?
It tastes like something I’d make even if keto wasn’t part of the deal.
Ingredients
- Shredded chicken makes it hearty, filling, and actually dinner-worthy.
- Chicken broth keeps everything cozy without making it feel too heavy.
- Cream cheese melts in and gives that thick, creamy chili vibe.
- Heavy cream adds richness, because keto food shouldn’t feel sad.
- Sour cream brings tang and keeps the bowl from tasting flat.
- Green chilies add mild heat and a little Tex-Mex personality.
- Onion and garlic build the savory base you’d totally miss.
- Cumin, chili powder, and oregano make it taste like real chili.
- Jalapeno brings optional heat, so you’re in charge here.
- Cheese makes it melty, salty, and extra comforting.
- Lime juice wakes everything up at the end.
- Plus cilantro adds freshness, unless you’re team soap.
- Basically, xanthan gum helps thicken it if you like spoon-standing chili.
Ingredient Quantities
- 2 pounds cooked chicken, shredded (breast or thighs)
- 4 cups low sodium chicken broth
- 8 ounces cream cheese, cut into cubes
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 4 ounces canned diced green chilies
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon black pepper
- 1 jalapeno, seeded and minced, optional for heat
- 1 cup shredded Monterey Jack or sharp cheddar cheese
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon xanthan gum, optional for extra thickening
How to Make this
1. Heat olive oil in a large pot over medium heat; add diced onion, minced garlic, and minced jalapeno if using, and cook until softened, about 4 minutes.
2. Stir in ground cumin, chili powder, and dried oregano; cook 30 seconds until fragrant.
3. Add shredded chicken and canned diced green chilies to the pot; pour in low sodium chicken broth and bring to a simmer.
4. Reduce heat to low and add cream cheese cubes, stirring until melted and smooth.
5. Whisk in heavy cream and sour cream until fully incorporated and the soup is creamy.
6. Stir in shredded Monterey Jack or sharp cheddar cheese until melted, then add kosher salt and black pepper to taste.
7. For extra thickening, sprinkle xanthan gum evenly over the surface and whisk briskly until the chili thickens, about 1 minute.
8. Remove from heat and stir in fresh lime juice and chopped cilantro.
9. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
10. Serve hot topped with extra cheese, cilantro, or a squeeze of lime if desired.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or silicone spatula
3. Whisk
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Can opener
8. Ladle or large serving spoon
FAQ
Creamy Keto White Chicken Chili Recipe Substitutions and Variations
- Cream cheese: Use equal amount mascarpone or full fat Neufchâtel for similar creaminess and milder tang.
- Heavy cream: Substitute canned full fat coconut milk 1:1 for a dairy free option with comparable fat content; for slightly lighter texture use half and half 1:1.
- Sour cream: Swap with full fat plain Greek yogurt 1:1 for tang and thickness, or crème fraîche 1:1 for richer, less tangy flavor.
- Xanthan gum: Use guar gum at about 3/4 the amount (0.375 teaspoon for 1/2 teaspoon xanthan) or 1 teaspoon unflavored gelatin dissolved in cold water and bloomed then warmed to thicken.
Pro Tips
1. Soften the cream cheese to room temperature before adding. It melts faster and gives a silkier texture, so you won’t have lumps or need extra stirring over heat.
2. Toast the spices briefly with the onions and garlic. That little extra minute wakes up their oils and makes the soup more aromatic and layered without adding any extra ingredients.
3. If you want a smoother, restaurant-style finish, blend about a cup of the soup before adding the cheeses and creams, then return it to the pot. It brightens the mouthfeel while still keeping tender chicken pieces intact.
4. Add the cilantro and lime at the end and taste after they meld for a few minutes. The fresh citrus and herb notes can vary by batch, so finishing with small adjustments helps the flavors pop without overpowering the base.
Creamy Keto White Chicken Chili Recipe
I make this Creamy Keto White Chicken Chili when I want big, bold flavor without the carb overload. It is rich, hearty, and packed with tender chicken, green chiles, and creamy goodness in every spoonful.
6
servings
601
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or silicone spatula
3. Whisk
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Can opener
8. Ladle or large serving spoon
Ingredients
-
2 pounds cooked chicken, shredded (breast or thighs)
-
4 cups low sodium chicken broth
-
8 ounces cream cheese, cut into cubes
-
1/2 cup heavy cream
-
1/2 cup sour cream
-
4 ounces canned diced green chilies
-
1 small yellow onion, finely diced
-
3 garlic cloves, minced
-
1 tablespoon olive oil
-
2 teaspoons ground cumin
-
1 teaspoon chili powder
-
1 teaspoon dried oregano
-
1 to 1 1/2 teaspoons kosher salt, to taste
-
1/2 teaspoon black pepper
-
1 jalapeno, seeded and minced, optional for heat
-
1 cup shredded Monterey Jack or sharp cheddar cheese
-
1 tablespoon fresh lime juice
-
1/4 cup fresh cilantro, chopped
-
1/2 teaspoon xanthan gum, optional for extra thickening
Directions
- Heat olive oil in a large pot over medium heat; add diced onion, minced garlic, and minced jalapeno if using, and cook until softened, about 4 minutes.
- Stir in ground cumin, chili powder, and dried oregano; cook 30 seconds until fragrant.
- Add shredded chicken and canned diced green chilies to the pot; pour in low sodium chicken broth and bring to a simmer.
- Reduce heat to low and add cream cheese cubes, stirring until melted and smooth.
- Whisk in heavy cream and sour cream until fully incorporated and the soup is creamy.
- Stir in shredded Monterey Jack or sharp cheddar cheese until melted, then add kosher salt and black pepper to taste.
- For extra thickening, sprinkle xanthan gum evenly over the surface and whisk briskly until the chili thickens, about 1 minute.
- Remove from heat and stir in fresh lime juice and chopped cilantro.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Serve hot topped with extra cheese, cilantro, or a squeeze of lime if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 444g
- Total number of serves: 6
- Calories: 601kcal
- Fat: 38.8g
- Saturated Fat: 20g
- Trans Fat: 0.2g
- Polyunsaturated: 1.7g
- Monounsaturated: 8.3g
- Cholesterol: 214mg
- Sodium: 873mg
- Potassium: 563mg
- Carbohydrates: 6g
- Fiber: 0.5g
- Sugar: 2.3g
- Protein: 54.5g
- Vitamin A: 1500IU
- Vitamin C: 8mg
- Calcium: 200mg
- Iron: 1.8mg