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Easy Keto White Chicken Chili (Beanless and Creamy)

Close-up of creamy keto white chicken chili with shredded chicken and green chiles, topped with fresh cilantro.
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Make this creamy, hearty Keto White Chicken Chili for a satisfying, low-carb comfort meal. It is bean-free and cooks quickly, making it perfect for weeknight dinners or meal prepping.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs (or use 4 cups shredded rotisserie chicken)
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 8 oz cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: avocado, sour cream, shredded Monterey Jack cheese

Instructions

  1. If using raw chicken, place chicken breasts/thighs in a large pot or Dutch oven. Add chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer over medium-high heat. Reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through.
  2. Remove chicken from the pot and shred it using two forks. Set aside.
  3. In the same pot, add olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the diced green chiles.
  5. Return the shredded chicken to the pot. Pour in the remaining chicken broth (if needed to cover ingredients).
  6. Reduce heat to low. Add the cream cheese cubes, stirring constantly until the cheese melts and the chili thickens slightly.
  7. Stir in the heavy cream until the chili is smooth and creamy. Heat through for 2-3 minutes, but do not boil.
  8. Taste and adjust salt and pepper as needed.
  9. Serve hot, garnished with fresh cilantro and your favorite keto toppings. This recipe is a great alternative to traditional meal planning when you need something fast.

Notes

  • For Instant Pot: Cook raw chicken with broth and spices on High Pressure for 12 minutes, then Natural Release for 10 minutes. Shred chicken, then add cream cheese and heavy cream and use the Sauté function to melt and combine.
  • For Slow Cooker: Place all ingredients except cream cheese and heavy cream in the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Shred chicken, then stir in cream cheese and heavy cream during the last 30 minutes of cooking.
  • This chili is excellent for meal prepping and stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cutcooktaste.com/keto-white-chicken-chili-recipe-easy-creamy/