Imagine coming home after a long day of school runs and errands to the smell of simmering spices and savory chicken. You dip your spoon into a thick, velvety broth that’s bursting with flavor, topped with melted cheese and fresh avocado.
Hate the thought of spending hours over a hot stove just to stay on track with your keto goals? I hear you, mama!
This Keto White Chicken Chili is the ultimate solution.
It delivers all the hearty, soul-warming satisfaction of traditional chili without a single bean in sight. It’s fast, it’s one-pot, and it’s a meal your whole family will actually eat without complaining about the lack of carbs. Trust me, this is about to become your new weeknight hero.
At-A-Glance
- Dietary: Keto, Gluten-Free, Low-Carb
- Time: 35 Minutes
- Difficulty: Easy
- Cost per serving: $2.75
Why This Recipe Works
Traditional white chicken chili relies on white beans and cornstarch to create that thick, signature texture, but those are big no-nos for keto. This version uses the science of emulsification and high-fat dairy to achieve an even better mouthfeel.
By melting cream cheese directly into the chicken broth, we create a stable, rich base that clings to the shredded chicken. We also use a heavy dose of aromatic spices, like cumin and coriander, which provide depth to ensure you don’t miss the starch.
The addition of canned green chilies adds a mild acidity that cuts through the richness of the dairy, balancing every bite perfectly. It’s a high-protein, high-fat masterpiece that keeps you full for hours.
Key Ingredients & Notes
- 1.5 lbs (680g) Boneless Skinless Chicken Breasts: Using fresh breast meat ensures the chicken remains tender while absorbing the chili spices.
- Chef’s Tip: Poach them directly in the broth to keep them juicy; never over-boil, or they’ll get rubbery.
- 8 oz (225g) Full-Fat Cream Cheese: This is our secret thickening agent and the source of that creamy dreaminess.
- Chef’s Tip: Cut the cream cheese into small cubes and let it reach room temperature before adding so it melts seamlessly.
- 4 cups (950ml) Chicken Bone Broth: Using bone broth adds extra collagen and a deeper flavor profile than standard stock.
- Chef’s Tip: Opt for low-sodium so you can control the saltiness yourself.
- 2 cans (4 oz each) Diced Green Chilies: These provide the “white chili” flavor without too much heat.
- Chef’s Tip: Don’t drain the cans! That liquid is packed with flavor.
- 1 tbsp (6g) Ground Cumin: This is the backbone of the flavor.
- Chef’s Tip: Toast the cumin in the pot with the onions for 30 seconds before adding liquids to wake up the oils.
Step-by-Step Instructions
- Sauté the Base: Sauté the diced onions and minced garlic in a large pot with a splash of oil until they are soft and fragrant. This creates our flavor base, and it smells amazing already! Now comes the fun part.
- Combine Ingredients: Add the chicken broth, green chilies, and all your dry spices into the pot.
- Simmer the Chicken: Place the raw chicken breasts directly into the liquid and bring it to a gentle simmer. Don’t worry if the chicken isn’t fully submerged; it will cook through perfectly in the steam.
- Cook: Simmer for about 15-20 minutes until the chicken is cooked through.
- Shred: Remove the chicken to a plate and shred it with two forks—it should pull apart effortlessly.
- Make it Creamy: Whisk the softened cream cheese into the hot broth until it’s completely smooth and creamy.
- Finish: Finally, stir the shredded chicken back into the pot and let it warm through.
You’ve just made a gourmet keto meal in record time!
Expert Tips
Prevent Curdling:
Never add cold cream cheese to boiling liquid. It will result in little white clumps. Temper it or soften it first!
The Shredding Hack:
If you have a stand mixer, toss the cooked chicken in the bowl with the paddle attachment for 30 seconds. It shreds the chicken perfectly with zero effort.
Variations & Substitutions
- Quick Swap: If you don’t have chicken breasts, rotisserie chicken works beautifully and cuts the cook time in half!
- Dairy-Free: For a dairy-free version, swap the cream cheese for a tin of full-fat coconut milk and add a squeeze of lime to brighten the flavor.
- Turn Up the Heat: If you want more heat, swap one can of mild green chilies for diced jalapeños.
FAQ
Can I make this in a slow cooker?
Absolutely! Place everything except the cream cheese in the slow cooker for 4 hours on high. Stir in the cream cheese at the very end.
How do I thicken it even more?
If you want a thicker stew, whisk in 1/4 teaspoon of Xanthan gum while the liquid is simmering.
Does this freeze well?
Because of the high dairy content, it can sometimes separate when thawed. If you freeze it, reheat it slowly on the stove while whisking vigorously to bring the emulsion back together.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
