I love how this Poblano Chicken Soup delivers bold, rich flavor without the heat, all while keeping things low carb. One bowl is loaded with tender chicken, smoky poblano goodness, and a creamy finish that makes it hard to stop at just one serving.
I am obsessed with this Keto White Chicken Chili because it tastes bold, creamy, and downright punchy without setting my mouth on fire. I get that smoky poblano pepper flavor I crave, plus the rich tang from cream cheese that makes every spoonful feel thick and satisfying.
But not heavy. Not bland.
Not another sad low-carb bowl pretending to be fun. And I love that it has real body, real flavor, and that slightly roasty chili vibe I keep thinking about after dinner.
I could eat it for lunch all week and still be annoyed when the pot is totally empty.
Ingredients
- Olive oil gets the onions going and adds a little cozy richness.
- Yellow onion brings that sweet, savory base every good chili needs.
- Garlic makes it smell amazing before you’ve even added the chicken.
- Poblanos add mellow heat, smoky flavor, and that “wait, what’s in this?” vibe.
- Chicken keeps it hearty, filling, and totally dinner-worthy.
- Chicken broth gives the chili body without making it feel heavy.
- Green chiles add gentle kick without scaring off spice-sensitive people.
- Riced cauliflower sneaks in veggies and keeps it keto-friendly.
- Cream cheese makes everything creamy, thick, and a little indulgent.
- Heavy cream smooths it out so it tastes rich, not watery.
- Cumin, chili powder, and oregano bring warm, classic chili flavor.
- Salt and pepper keep the whole pot from tasting flat.
- Lime juice wakes it up.
Basically, don’t skip it.
- Cilantro adds freshness, Plus it makes the bowl look pretty.
- Cheese, avocado, and sour cream make it extra comforting and fun.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 large poblano peppers, roasted, peeled and diced (seeds removed for mild heat)
- 1 pound boneless skinless chicken breasts or thighs, cut into 1 to 2 inch pieces
- 4 cups low sodium chicken broth
- 4 ounces canned diced green chiles (mild)
- 2 cups riced cauliflower (fresh or frozen), thawed if frozen
- 4 ounces cream cheese, cut into cubes and softened
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons fresh lime juice, to taste
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack or white cheddar cheese, optional for garnish
- Avocado slices and sour cream for serving, optional
How to Make this
1. Roast the poblano peppers over a gas flame or under the broiler until the skins are evenly charred, about 8 to 10 minutes, then place in a bowl, cover and let steam 10 minutes; peel, remove seeds and dice.
2. Set Instant Pot to Sauté and heat 2 tablespoons olive oil; add the chopped onion and cook until softened, about 3 to 4 minutes, then add minced garlic and cook 30 seconds.
3. Add the cut chicken pieces to the pot with 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; stir and brown the chicken 1 to 2 minutes.
4. Pour in 4 cups low sodium chicken broth, scrape any browned bits from the bottom, then add 4 ounces canned diced green chiles, the diced roasted poblanos and 2 cups riced cauliflower.
5. Secure the lid, set the valve to sealing and Pressure Cook on High for 8 minutes; perform a quick release when the cook time is done.
6. Open the lid and stir in 4 ounces softened cream cheese and 1/2 cup heavy cream until the cream cheese is fully melted and the soup is creamy.
7. Taste and adjust seasoning with additional salt if needed and add 1 to 2 tablespoons fresh lime juice to brighten the flavors.
8. Stir in 1/4 cup chopped fresh cilantro.
9. Ladle the chili into bowls and, if desired, garnish with 1 cup shredded Monterey Jack or white cheddar cheese, avocado slices and a dollop of sour cream.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Gas stove or oven broiler for roasting poblanos
3. Large mixing bowl with a cover or bowl plus plate for steaming roasted peppers
4. Chef knife and cutting board
5. Tongs or heatproof gloves for charring and handling peppers
6. Measuring cups and measuring spoons
7. Wooden spoon or silicone spatula for sautéing and stirring
8. Ladle and bowls for serving
FAQ
Keto White Chicken Chili Recipe Substitutions and Variations
- Olive oil: substitute with avocado oil or ghee (both have high smoke points and neutral flavor for sautéing).
- Poblano peppers: substitute with roasted Anaheim peppers for similar mild heat, or use canned diced green chiles if you want to skip roasting.
- Riced cauliflower: substitute with finely chopped zucchini or shredded cabbage for similar texture and low carbs; squeeze excess moisture before adding.
- Cream cheese: substitute with mascarpone for creaminess or full fat Greek yogurt for tang and a lighter texture; add near the end and stir gently.
Pro Tips
1. Roast the poblanos until the skins are very black and blistered, then steam them wrapped in a bowl for at least 10 minutes before peeling; that steaming step makes the skins slide off easily and keeps the peppers smoky and moist.
2. When browning the chicken, don’t overcrowd the pot. Give the pieces a little space so they get some color; those browned bits on the bottom add depth to the broth when you scrape them up.
3. If you like a smoother, silkier soup, blend about half of the soup briefly with an immersion blender after pressure cooking, then stir the remaining chunks back in for texture.
4. Soften the cream cheese to room temperature and cut it into small cubes so it melts evenly when added; stirring it in over low sauté for a minute helps fully incorporate the cheese without clumping.
5. Brighten the finished soup with lime juice and a generous handful of fresh cilantro right before serving; those acids and herbs lift the flavors and make the dish feel fresher.
Keto White Chicken Chili Recipe
I love how this Poblano Chicken Soup delivers bold, rich flavor without the heat, all while keeping things low carb. One bowl is loaded with tender chicken, smoky poblano goodness, and a creamy finish that makes it hard to stop at just one serving.
6
servings
410
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Gas stove or oven broiler for roasting poblanos
3. Large mixing bowl with a cover or bowl plus plate for steaming roasted peppers
4. Chef knife and cutting board
5. Tongs or heatproof gloves for charring and handling peppers
6. Measuring cups and measuring spoons
7. Wooden spoon or silicone spatula for sautéing and stirring
8. Ladle and bowls for serving
Ingredients
-
2 tablespoons olive oil
-
1 medium yellow onion, finely chopped (about 1 cup)
-
3 cloves garlic, minced
-
2 large poblano peppers, roasted, peeled and diced (seeds removed for mild heat)
-
1 pound boneless skinless chicken breasts or thighs, cut into 1 to 2 inch pieces
-
4 cups low sodium chicken broth
-
4 ounces canned diced green chiles (mild)
-
2 cups riced cauliflower (fresh or frozen), thawed if frozen
-
4 ounces cream cheese, cut into cubes and softened
-
1/2 cup heavy cream
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1 teaspoon dried oregano
-
1 to 1 1/2 teaspoons kosher salt, to taste
-
1/2 teaspoon freshly ground black pepper
-
1 to 2 tablespoons fresh lime juice, to taste
-
1/4 cup fresh cilantro, chopped
-
1 cup shredded Monterey Jack or white cheddar cheese, optional for garnish
-
Avocado slices and sour cream for serving, optional
Directions
- Roast the poblano peppers over a gas flame or under the broiler until the skins are evenly charred, about 8 to 10 minutes, then place in a bowl, cover and let steam 10 minutes; peel, remove seeds and dice.
- Set Instant Pot to Sauté and heat 2 tablespoons olive oil; add the chopped onion and cook until softened, about 3 to 4 minutes, then add minced garlic and cook 30 seconds.
- Add the cut chicken pieces to the pot with 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; stir and brown the chicken 1 to 2 minutes.
- Pour in 4 cups low sodium chicken broth, scrape any browned bits from the bottom, then add 4 ounces canned diced green chiles, the diced roasted poblanos and 2 cups riced cauliflower.
- Secure the lid, set the valve to sealing and Pressure Cook on High for 8 minutes; perform a quick release when the cook time is done.
- Open the lid and stir in 4 ounces softened cream cheese and 1/2 cup heavy cream until the cream cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning with additional salt if needed and add 1 to 2 tablespoons fresh lime juice to brighten the flavors.
- Stir in 1/4 cup chopped fresh cilantro.
- Ladle the chili into bowls and, if desired, garnish with 1 cup shredded Monterey Jack or white cheddar cheese, avocado slices and a dollop of sour cream.
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: 394g
- Total number of serves: 6
- Calories: 410kcal
- Fat: 30g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 120mg
- Sodium: 443mg
- Potassium: 537mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 1.5g
- Protein: 30g
- Vitamin A: 600IU
- Vitamin C: 20mg
- Calcium: 167mg
- Iron: 1mg
