Rich, creamy, one-pot Keto white chicken chili is the perfect comfort food to warm you up on a chilly day! Satisfying, delicious, and so easy to make.
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Keto White Chicken Chili
The moment there’s a chill in the air, I start craving hearty soups. Chilis, chowders, stews, you name it! I just want cozy comfort I can eat with a spoon.
This white chicken chili is definitely at the top of my list. It’s so rich and creamy, but without being too heavy. It’s that perfect balance.
And it is SO delicious. The combination of shredded chicken, peppers, and the creamy base create the ultimate bowl of comfort. Best of all, it all comes together right in one pot!
So the next time you’re craving something simple and satisfying to warm you up, you have to give this low carb white chicken chili a try.
Why Is It Called “White Chicken Chili”?
Traditional chili recipes often use a tomato base, like my Keto turkey chili. Whether they’re made with beef, turkey, beans, or something else, the final product usually has a rich brown or red color.
White chicken chili, on the other hand, is made with heavy whipping cream, cream cheese, and sour cream instead of a tomato base. It also uses chicken, which is considered a white meat, rather than a darker meat like ground beef.
So, as you may have guessed, white chicken chili gets its name because it turns out white! Well, okay, it’s more of a light yellow. But you get the point.
How Spicy Is Low Carb Chicken Chili?
I like my chili to have a touch of heat. Not mouth-on-fire hot, but just a little kick that makes it extra warming.
This chicken chili gets a little spice from the jalapeño, but it shouldn’t be overwhelming. The dairy from the heavy whipping cream, cream cheese, and sour cream does a great job of off-setting the heat.
If you prefer less spice, you’re welcome to substitute a milder pepper in place of the jalapeño. Or, if you like some heat, add some kick by using even more jalapeño and throwing in some of the seeds!
How Many Carbs In White Chicken Chili?
My favorite part about this recipe is that it tastes so indulgent, but it’s perfect for a Keto way of eating. The full recipe makes 6 servings, and each serving only has 5 net carbs.
It’s also packed with healthy fats that make it so rich and satisfying. I just love soups and chilis that have such a creamy base.
Keep in mind that the nutrition will vary slightly depending on what type of shredded chicken you use. For a boost of protein, you can stick with chicken breast. Thighs, on the other hand, have a higher fat content and add tons of yummy flavor. Personally, I like to use a mix of both!
What To Serve With Keto Chicken Chili
This hearty dish can definitely stand all on its own. If you don’t want to fuss with anything else, simply ladle it into a bowl and dive in!
If you want to add some toppings, you’re more than welcome. My personal favorite is avocado slices to add even more healthy fats. Fresh cilantro or a little shredded cheese would also be wonderful. You could even add fresh jalapeño slices for an added kick.
How To Make Keto White Chicken Chili
Place the butter in a large saucepan or pot on the stovetop over medium heat.
Add the onion, celery, and bell pepper to the saucepan and sauté until just starting to become tender.
Add the jalapeño to the saucepan and sauté for another 2-3 minutes.
Mix in the shredded chicken, cream cheese, sour cream, cumin, oregano, and salt and pepper to taste until the cream cheese has melted and the mixture is combined.
Whisk the chicken broth into the pot, then cover and simmer for 10 minutes.
Stir the heavy whipping cream into the soup.
Simmer another 5 minutes, uncovered, before serving.
Other Dinner Options From The Keto Option That You Might Like
- 2 tablespoons butter, unsalted
- ½ medium onion chopped
- ⅓ cup celery chopped
- 1 orange bell pepper chopped
- 1 jalapeno deseeded and chopped
- 3-4 cup shredded chicken
- 2 ½ cup chicken broth
- ¼ cup heavy whipping cream
- 5 ounces cream cheese
- ¼ cup sour cream
- 2 teaspoons cumin
- ½ teaspoons oregano
- Salt and pepper to taste
- Place the butter in a large saucepan or pot on the stovetop over medium heat.
- Add the onion, celery, and bell pepper to the saucepan and sauté until just starting to become tender.
- Add the jalapeño to the saucepan and sauté for another 2-3 minutes.
- Mix in the shredded chicken, cream cheese, sour cream, cumin, oregano, and salt and pepper to taste until the cream cheese has melted and the mixture is combined.
- Whisk the chicken broth into the pot, then cover and simmer for 10 minutes.
- Stir the heavy whipping cream into the soup and simmer another 5 minutes, uncovered, before serving.
Amount Per Serving: Calories: 640Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 255mgSodium: 726mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 71g
Nutrition is calculated using a third party plug-in. It is best to always validate!