Creamy Keto White Chicken Chili Recipe

As a recipe developer, I stripped my Easy Keto White Chicken Chili down to a handful of pantry staples plus one surprising swap that keeps it creamy without the carbs, and I reveal the full recipe inside.

I never expected a bowl of white chicken chili to make me do a double take, but this one did. I use shredded rotisserie chicken and cream cheese for that silky almost addictive texture, and somehow it tastes like a secret recipe.

I half joke that it’s my Easy Keto White Chicken Chili and also my go to when I want a Crockpot Keto White Chicken Chili, cause it plays both roles. It’s low carb but far from boring, and every spoonful makes you wonder what trick I slipped in.

You might want to hide the pot.

Ingredients

• Shredded chicken: lean protein, filling, low carb, keeps you satisfied longer
• Cream cheese: adds rich creaminess, boosts calories and fat for keto, mild tang
• Heavy cream: thickens broth, gives silky mouthfeel, high fat low carbs
• Monterey Jack: melty, salty, adds protein and calcium, creamy texture
• Green chiles: mild heat, smoky brightness, low cal, adds savory zip
• Onion: gives sweetness when cooked, provides fiber, classic aromatics
• Garlic: pungent aroma, small amounts add big flavor and healthful compounds
• Cumin: earthy spice, warm aroma, enhances savory depth without adding carbs
• Lime juice: brightens flavors, adds zesty acidity, balances richness nicely

Ingredient Quantities

• about 2 lb cooked chicken, shredded (rotisserie or boiled, roughly 3 cups)
• 4 cups low sodium chicken broth
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack or white cheddar
• 1 (4 oz) can diced green chiles
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and minced optional (or leave out if you dont want heat)
• 1 tbsp olive oil or avocado oil
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt, adjust to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp xanthan gum optional, for extra thickening
• avocado slices and extra cilantro for serving optional

How to Make this

1. Shred about 2 lb cooked chicken (rotisserie or boiled) into roughly 3 cups and set aside, works best with forks or your hands if its cooled a bit.

2. Heat 1 tbsp olive or avocado oil in a large pot over medium heat. Add 1 small finely chopped yellow onion, 3 minced garlic cloves and the seeded, minced small jalapeño if using. Sauté until onion is soft and translucent, about 4 minutes, dont let the garlic burn.

3. Stir in 1 1/2 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; toast the spices 30 seconds so they bloom.

4. Add 4 cups low sodium chicken broth and 1 (4 oz) can diced green chiles. Bring to a simmer, scraping up any browned bits from the bottom, then add the shredded chicken. Simmer gently 8 to 10 minutes so the flavors marry.

5. Lower the heat to medium-low. Cube or roughly chop the 4 oz softened cream cheese and whisk it into the broth until smooth. If it wants to clump, remove a little hot broth into a bowl, whisk the cream cheese into that, then stir back into the pot.

6. Temper the dairy: stir a ladle of hot broth into the 1/2 cup sour cream, then mix that back into the pot to avoid curdling. Now stir in 1/2 cup heavy cream and 1 cup shredded Monterey Jack or white cheddar; melt and combine gently.

7. Add 2 tbsp fresh lime juice and about 1/4 cup chopped fresh cilantro, stir and taste. If you want extra thickness, sprinkle 1/4 tsp xanthan gum slowly while whisking (or use an immersion blender to puree 1 to 2 cups of the chili for body). Dont add all the xanthan at once or it can clump.

8. Simmer 3 to 5 more minutes until cheese is fully melted and the texture is creamy. Adjust salt and pepper to taste, and more lime if you want brightness.

9. Turn off heat, let rest a couple minutes. Serve hot topped with avocado slices and extra cilantro if desired. This keeps well in the fridge for 3 to 4 days and reheats gently on the stove or in the microwave.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt)
2. Cutting board
3. Chef’s knife
4. Two forks or meat claws for shredding
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Whisk
8. Ladle
9. Can opener
10. Immersion blender (optional, helps thicken if you dont want to use xanthan)

FAQ

Creamy Keto White Chicken Chili Recipe Substitutions and Variations

• Cooked chicken (about 2 lb): shredded turkey (rotisserie or roasted), pulled pork or carnitas for a richer, fattier bowl, or firm tofu/tempeh if you want a vegetarian swap (press and shred or crumble it).
• Cream cheese (4 oz): mascarpone for a silky, similar fat content, full‑fat Greek yogurt (use less and stir in at the end) for tang, or softened goat cheese for a tangy twist (flavor will change).
• Heavy cream (1/2 cup): full‑fat canned coconut milk or coconut cream for dairy free and keto friendly, half and half if you dont mind a slightly lighter finish, or just add a bit more cream cheese melted in for thickness.
• Xanthan gum (1/4 tsp, optional): guar gum (use same tiny pinch amounts), unflavored gelatin (bloom 1 tsp in cold water then melt in), or simply reduce the soup by simmering longer to thicken naturally.

Pro Tips

1) Warm the cream cheese and grate your own cheese. If the cream cheese is still fridge cold it’ll clump, so cube it and let it sit at room temp a bit or nuke for 8 to 10 seconds. Also use freshly grated Monterey Jack or cheddar not the pre-shredded kind — it melts way smoother.

2) Bloom the spices but dont burn them. Give cumin, chili powder and oregano just 20 to 30 seconds in the hot oil until fragrant, then add liquid. Toasting them brings out bigger flavor, but burnt spices taste bitter.

3) For a creamier body without overcooking the dairy, puree 1 to 2 cups of the soup with an immersion blender or regular blender and stir it back in. Xanthan gum works, but add it in tiny pinches while whisking or it will clump and look weird.

4) Temper dairy to avoid curdling. Mix a little hot broth into the sour cream or cream cheese first, then whisk that back into the pot slowly. Keep the heat gentle while the cheese melts, do not let it boil hard.

5) Brightness and texture at the end matter. Add lime juice last and taste for salt, then fold in cilantro and avocado right before serving. If you want a cleaner reheat later, store toppings separately so they stay fresh.

Creamy Keto White Chicken Chili Recipe

Recipe by James Level

0.0 from 0 votes

As a recipe developer, I stripped my Easy Keto White Chicken Chili down to a handful of pantry staples plus one surprising swap that keeps it creamy without the carbs, and I reveal the full recipe inside.

Pin

Servings

6

servings

Calories

552

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 qt)
2. Cutting board
3. Chef’s knife
4. Two forks or meat claws for shredding
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Whisk
8. Ladle
9. Can opener
10. Immersion blender (optional, helps thicken if you dont want to use xanthan)

Ingredients

• about 2 lb cooked chicken, shredded (rotisserie or boiled, roughly 3 cups)

• 4 cups low sodium chicken broth

• 4 oz cream cheese, softened

• 1/2 cup heavy cream

• 1/2 cup sour cream

• 1 cup shredded Monterey Jack or white cheddar

• 1 (4 oz) can diced green chiles

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 small jalapeño, seeded and minced optional (or leave out if you dont want heat)

• 1 tbsp olive oil or avocado oil

• 1 1/2 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp dried oregano

• 1 tsp kosher salt, adjust to taste

• 1/2 tsp freshly ground black pepper

• 2 tbsp fresh lime juice

• 1/4 cup fresh cilantro, chopped

• 1/4 tsp xanthan gum optional, for extra thickening

• avocado slices and extra cilantro for serving optional

Directions

• Shred about 2 lb cooked chicken (rotisserie or boiled) into roughly 3 cups and set aside, works best with forks or your hands if its cooled a bit.
• Heat 1 tbsp olive or avocado oil in a large pot over medium heat. Add 1 small finely chopped yellow onion, 3 minced garlic cloves and the seeded, minced small jalapeño if using. Sauté until onion is soft and translucent, about 4 minutes, dont let the garlic burn.
• Stir in 1 1/2 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; toast the spices 30 seconds so they bloom.
• Add 4 cups low sodium chicken broth and 1 (4 oz) can diced green chiles. Bring to a simmer, scraping up any browned bits from the bottom, then add the shredded chicken. Simmer gently 8 to 10 minutes so the flavors marry.
• Lower the heat to medium-low. Cube or roughly chop the 4 oz softened cream cheese and whisk it into the broth until smooth. If it wants to clump, remove a little hot broth into a bowl, whisk the cream cheese into that, then stir back into the pot.
• Temper the dairy: stir a ladle of hot broth into the 1/2 cup sour cream, then mix that back into the pot to avoid curdling. Now stir in 1/2 cup heavy cream and 1 cup shredded Monterey Jack or white cheddar; melt and combine gently.
• Add 2 tbsp fresh lime juice and about 1/4 cup chopped fresh cilantro, stir and taste. If you want extra thickness, sprinkle 1/4 tsp xanthan gum slowly while whisking (or use an immersion blender to puree 1 to 2 cups of the chili for body). Dont add all the xanthan at once or it can clump.
• Simmer 3 to 5 more minutes until cheese is fully melted and the texture is creamy. Adjust salt and pepper to taste, and more lime if you want brightness.
• Turn off heat, let rest a couple minutes. Serve hot topped with avocado slices and extra cilantro if desired. This keeps well in the fridge for 3 to 4 days and reheats gently on the stove or in the microwave.

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: 450g
• Total number of serves: 6
• Calories: 552kcal
• Fat: 31.2g
• Saturated Fat: 16.3g
• Trans Fat: 0.25g
• Polyunsaturated: 2g
• Monounsaturated: 12.6g
• Cholesterol: 197mg
• Sodium: 667mg
• Potassium: 600mg
• Carbohydrates: 5g
• Fiber: 0.8g
• Sugar: 2g
• Protein: 54g
• Vitamin A: 800IU
• Vitamin C: 10mg
• Calcium: 193mg
• Iron: 1.7mg