Tasty Keto White Chicken Chili

By Lily | Last modified on Feb 28, 2026

Featured in: Soups

Discover a comforting bowl of Tasty Keto White Chicken Chili, a creamy and flavorful dish perfect for chilly evenings or whenever you crave a hearty meal. With its rich textures and balanced spices, this chili offers a satisfying low-carb twist on the traditional favorite.

Featuring tender shredded chicken, melted cheeses, and a perfect blend of aromatic spices, this chili warms you from the inside out. Whether you’re following a keto lifestyle or simply love a good chili with a creamy touch, this recipe will become a staple in your kitchen.

Why You’ll Love This Recipe

Rich, creamy texture enhanced by heavy cream and cream cheese for indulgent comfort.
Simple ingredients with bold, balanced Mexican-inspired spices that deepen the flavor.
Perfect for meal prep with easy reheating and delicious leftovers.

Ingredients

Heavy cream: Adds luscious creaminess and rich mouthfeel, elevating the chili’s texture beautifully.
Mexican blend cheese: Melts smoothly, combining cheddar, Monterey Jack, and other cheeses for a savory finish.
Olive oil: Provides a gentle, fruity base to sauté the aromatics without overpowering flavors.
Sea salt: Enhances all the flavors naturally with a clean, balanced saltiness.
Fresh garlic cloves: Offers pungent aroma and depth, freshly minced for optimal flavor release.
Cayenne pepper: Adds a gentle spicy warmth to lift the chili without overwhelming heat.
Shredded chicken: Tender cooked chicken, perfect for absorbing the rich broth and spices.
Dried oregano: Brings earthy, slightly bitter tones that complement the chili’s warmth.
Ground cumin: Provides a warm, nutty aroma essential for authentic chili flavor.
Yellow onion: Adds a sweet and savory base, diced finely to melt into the broth.
Reduced-sodium chicken broth: Creates a flavorful liquid foundation while controlling sodium levels.
Black pepper: Freshly ground for a subtle bite and enhanced spice layering.
Green chiles: Imparts slight heat and smoky green flavor, boosting overall complexity.
Cream cheese: Softened for smooth integration, it enriches the chili with creamy tanginess.

Instructions

Prepare Aromatics: Dice the yellow onion into consistent 1/4-inch pieces and mince the garlic cloves finely. Having these prepped beforehand ensures a smooth cooking process and prevents the garlic from burning quickly during sautéing, which could turn bitter.
Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onions and cook gently for 5-7 minutes until translucent and softened, stirring occasionally. Add garlic next and cook for another 1-2 minutes until fragrant. This slow cooking develops a sweet, rich flavor base essential for a balanced chili.
Add Broth and Spices: Pour in the reduced-sodium chicken broth and bring it to a boil before lowering to a simmer. Stir in green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Simmer uncovered for 40 minutes to deepen and meld the flavors, building a complex and inviting broth.
Incorporate Cream Cheese and Dairy: Reduce heat to low and cut softened cream cheese into small chunks to melt evenly. Stir the cream cheese into the simmering broth until smooth. Next, add the heavy cream and Mexican blend cheese gradually, stirring gently to ensure an even, creamy consistency without curdling.
Finish with Chicken: Add the shredded chicken to the pot and simmer for an additional 5 minutes. This step allows the chicken to warm through and absorb the chili’s rich flavors, creating a well-balanced dish ready to serve.

You Must Know

Use reduced-sodium broth to control saltiness, especially since cheese adds additional salt.
Simmering time is key—don’t rush; it helps develop rich and harmonious flavors.
If you prefer less heat, reduce or omit the cayenne pepper but keep the smoky chiles for flavor.

Storage Tips

Store leftover chili in airtight containers in the refrigerator for up to 4 days. It also freezes well in portioned containers for up to 3 months, making it perfect for meal prep and busy days.

Serving Suggestions

Serve this chili hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream. Pair it with keto-friendly sides like avocado slices, low-carb tortillas, or a crisp green salad for a complete meal.

Professional Tips

Allow cream cheese to soften to room temperature for easier, smoother melting without lumps.
Add cheeses slowly over low heat to avoid curdling or clumping in the chili.
Use freshly ground cumin and black pepper for the most vibrant flavors.

FAQs

Can I use frozen chicken instead of shredded rotisserie?: Yes, cooked frozen chicken can be shredded and used. Just warm it fully in the chili to ensure tenderness.
What can I substitute for Mexican blend cheese?: Cheddar and Monterey Jack cheeses mixed together work well as a substitute for a similar melt and flavor profile.
Is this chili suitable for meal prep?: Absolutely. It reheats beautifully and tastes even better the next day as flavors continue to develop.
Can I make this dairy-free?: Dairy-free requires swapping cream cheese and heavy cream for coconut cream and dairy-free cheese alternatives, which will change the flavor.
How spicy is the chili?: It has a mild to medium heat from cayenne and green chiles, perfect for most palates but adjustable as desired.
Can I cook this chili in a slow cooker?: Yes, start by sautéing onions and garlic, then combine all ingredients and cook on low for 4-6 hours.
What if I don’t have cream cheese?: Cream cheese adds smoothness, but you can use mascarpone or a mix of ricotta and extra heavy cream instead.