Print

The Ultimate Creamy No-Bean Keto White Chicken Chili

A close-up of a creamy bowl of keto white chicken chili topped generously with fresh chopped parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a hearty, comforting bowl of Keto White Chicken Chili. This recipe delivers rich, creamy texture without beans, making it perfect for your low-carb lifestyle. You can prepare this satisfying meal on the stovetop, in the Instant Pot, or in the slow cooker.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Monterey Jack or Mozzarella cheese (optional, for extra richness)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. If using chicken breasts, place them in a large pot or Dutch oven. Add chicken broth, cumin, oregano, salt, pepper, and cayenne (if using). Bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook for 15 to 20 minutes, or until the chicken is cooked through. (For Instant Pot: Cook on High Pressure for 10 minutes, then natural release for 5 minutes before quick releasing. For Slow Cooker: Cook on Low for 6-8 hours or High for 3-4 hours.)
  2. Remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside.
  3. If using the stovetop method, drain off about half of the cooking liquid, leaving about 2 cups in the pot. If using a pressure cooker or slow cooker, transfer the liquid to a saucepan or use the sauté function to reduce slightly if too thin.
  4. Add the diced onion and minced garlic to the liquid in the pot. Cook over medium heat until the onion softens, about 5 minutes.
  5. Stir in the diced green chiles.
  6. Return the shredded chicken to the pot.
  7. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy base.
  8. Stir in the heavy whipping cream. Continue to heat gently until the chili is warmed through. Do not boil after adding the cream.
  9. If using, stir in the shredded cheese until melted and smooth. Taste and adjust salt and pepper as needed.
  10. Serve hot, garnished with fresh cilantro. This is a great low carb dinner option.

Notes

  • For a thicker chili, mix 1 tablespoon of xanthan gum with 2 tablespoons of cold water in a small bowl, then whisk this slurry into the simmering chili until it thickens to your liking.
  • If you prefer a tangier flavor, substitute half of the heavy cream with 1/4 cup of full-fat sour cream, adding it at the very end off the heat.
  • This recipe makes excellent freezer meals; cool completely before storing in airtight containers.

Nutrition

Find it online: https://www.unfoldrecipes.com/keto-white-chicken-chili-recipe/