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Creamy Keto White Chicken Chili: Easy Low Carb Dinner

A close-up of a creamy bowl of keto white chicken chili topped with shredded cheddar cheese and fresh cilantro.
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Make this rich, creamy Keto White Chicken Chili for a satisfying, low-carb comfort meal. This beanless recipe uses simple ingredients and is perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 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 cups low-sodium chicken broth
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or mozzarella cheese (for topping)
  • 2 tablespoons chopped fresh cilantro (for topping)

Instructions

  1. Place the chicken breasts in the Instant Pot liner or a large pot on the stove.
  2. Add the chopped onion, minced garlic, diced green chiles, cumin, oregano, salt, pepper, and cayenne pepper (if using) over the chicken. Pour the chicken broth over the ingredients.
  3. If using an Instant Pot, secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure.
  4. If using the stovetop, bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
  5. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  6. Reduce the heat to low. Add the cubed cream cheese and heavy cream to the pot. Stir constantly until the cream cheese is completely melted and the chili is smooth and creamy. Do not allow the chili to boil after adding the dairy.
  7. Taste and adjust salt and spices as needed. This is your creamy keto chili base.
  8. Serve hot, topped with shredded Monterey Jack cheese and fresh cilantro. This recipe works well for keto meal prep.

Notes

  • For a slow cooker method, 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.
  • If you prefer a thicker consistency without beans, you can blend about 1 cup of the chili mixture (before adding cream cheese) and stir it back in.
  • This recipe is naturally gluten-free and fits a low carb family dinner plan.

Nutrition

Find it online: https://cookingzenith.com/keto-white-chicken-chili-recipe-easy-low-carb/