Name: Simple Keto White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Keto
Ingredients: 1 lb cooked chicken, shredded; 1 can white beans, drained (or low-carb substitute); 4 cups chicken broth; 1 onion, chopped; 2 cloves garlic, minced; 1 can diced green chilies; 1 tsp cumin; 1 tsp oregano; Salt and pepper to taste; 1 cup heavy cream; Fresh cilantro for garnish

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Simple Keto White Chicken Chili is a comforting, creamy bowl that feels indulgent while staying focused on higher fat and moderate protein — great for busy weeknights or a make-ahead meal for friends. If you like a creamier take on chicken chili, you can also compare styles with a different creamy white chicken chili option at this creamy white chicken chili recipe to see how small swaps change texture and flavor.

Why make this recipe

This Simple Keto White Chicken Chili brings together familiar ingredients into a cozy, satisfying stew that’s easy to make and easy to personalize. It cooks quickly on the stovetop, uses pantry staples like canned green chilies and broth, and the addition of heavy cream rounds out the spice into a silky, rich broth. For people following lower-carb lifestyles, it’s an approachable recipe with straightforward swaps that keep the spirit of white chicken chili while cutting carbs.

It’s also an excellent recipe for using up leftover cooked chicken, shredded rotisserie, or rotisserie-style supermarket chicken — meaning you can get dinner on the table in about 30–40 minutes. The flavors are flexible, so it’s a great base for experimenting with textures, heat level, and garnishes.

How to make Simple Keto White Chicken Chili

This section walks through the method with clear steps and simple technique notes so you get dependable results every time.

Prep: Start by shredding 1 lb of cooked chicken. If you prefer bite-sized pieces, you can chop instead. Drain and rinse the canned white beans if you’re using the original recipe, or replace them with a low-carb substitute (see Ingredient Notes below). Chop one onion and mince two garlic cloves. Have your spices and canned diced green chilies open and measured.

Start flavor: In a large, heavy-bottomed pot, heat a tablespoon of olive oil or butter over medium heat. Add the chopped onion and sauté until translucent — about 5–7 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.

Build the chili: Add the shredded chicken, the white beans or substitute, diced green chilies, and the chicken broth to the pot. Stir in the cumin, oregano, and a generous pinch of salt and black pepper. Bring everything to a gentle boil.

Simmer: Reduce the heat so the pot is at a gentle simmer and let it cook for about 20 minutes. The simmer allows flavors to marry and thickens the broth slightly.

Finish with cream: Stir in 1 cup of heavy cream and heat through without boiling. Taste and adjust salt and pepper. If you like a slightly thicker chili, mash a few beans (or use a handheld blender on a small portion) to create a creamier texture.

Serve: Spoon the chili into bowls, garnish with fresh cilantro, and enjoy with your chosen low-carb sides or garnishes.

Ingredients :

1 lb cooked chicken, shredded
1 can white beans, drained (see Ingredient Notes for low-carb alternatives)
4 cups chicken broth
1 onion, chopped
2 cloves garlic, minced
1 can diced green chilies
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
1 cup heavy cream
Fresh cilantro for garnish

Ingredient Notes:

White beans: The original recipe includes a can of white beans (cannellini or great northern), which add creaminess and fiber but also raise the carb count. For a more keto-focused version, substitute equal volume of riced cauliflower, diced zucchini, cooked and chopped turnips, or a mix of chopped mushrooms and a small amount of mashed cauliflower to mimic the texture. Canned white beans can be included if you are following a moderate low-carb plan rather than strict keto.
Broth: Use low-sodium chicken broth if you need to control salt. The sodium figure in the Nutrition Facts below is an estimate — it will vary widely by broth brand.
Chicken: Leftover roasted or rotisserie chicken works perfectly. If starting from raw, poach or roast 1–1.5 lbs of chicken breasts or thighs, then shred.
Cream: Heavy cream provides body and richness. For a lighter but still keto-friendly option, try half-and-half or a mix of cream and full-fat coconut milk (note the coconut flavor).

Directions :

In a large pot, sauté onions and garlic until translucent.
Add shredded chicken, white beans, diced green chilies, chicken broth, cumin, oregano, salt, and pepper.
Bring to a boil, then reduce to a simmer for about 20 minutes.
Stir in the heavy cream and heat through.
Serve hot, garnished with fresh cilantro.

Pro Tips for Success Simple Keto White Chicken Chili

Use shredded chicken for texture: Shredded chicken blends into the chili and soaks up flavor. If you prefer chunks, chop the chicken into bite-sized pieces before adding.
Control the heat: Canned diced green chilies vary in heat. Taste a spoonful before adding extra spicy elements like jalapeños or hot sauce. You can always add heat later in small increments.
Thicken without flour: If you want a thicker chili without adding carbs from flour or cornstarch, mash a portion of the beans (or cauliflower substitute) into the broth, or simmer uncovered for a bit longer to reduce liquid.
Low-sodium option: If you’re watching sodium, use low-sodium chicken broth and drain and rinse canned beans thoroughly. Taste before adding any extra salt; the cream softens the need for much added salt.
Make it ahead: This chili often tastes even better the next day as flavors deepen. Reheat gently on the stovetop; if it looks too thick after refrigeration, add a splash of broth while warming.

Flavor Variations Simple Keto White Chicken Chili

Green Chile & Cheese: Stir in a cup of shredded Monterey Jack or pepper jack near the end of cooking for a melty, cheesy finish.
Smoky Chipotle Twist: Add 1–2 minced chipotle peppers in adobo for a smoky, spicy profile. Reduce other heat accordingly.
Herb-forward: Add a handful of chopped fresh cilantro and a squeeze of lime at the end for brightness and freshness.
Spicy Southwest: Add corn-free "salsa" elements like diced bell peppers, extra cumin, smoked paprika, and a dash of cayenne for bolder southwest flavors.
Creamy Coconut: For a dairy-free take that still leans high-fat, swap heavy cream for full-fat coconut milk and finish with a squeeze of lime and cilantro.

Serving Suggestions Simple Keto White Chicken Chili

Low-carb bowls: Serve over cauliflower rice or a bed of sautéed spinach to keep the whole meal lower in carbs.
Toppings: Offer shredded cheese, sliced avocado, chopped green onions, and extra cilantro so everyone can customize. A squeeze of lime brightens the dish.
Crunchy contrasts: For a bit of crunch without crackers, serve with thinly sliced radishes or jicama sticks.
Pairings: A crisp, simple green salad with a vinaigrette keeps the meal light. If you’re not strictly keto, a wedge of cornbread or a few baked tortilla strips are classic companions.
For gatherings: Keep chili warm in a slow cooker on low and set up a topping bar — this makes it easy for guests to serve themselves.

Storage and Freezing Instructions Simple Keto White Chicken Chili

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The cream will thicken in the fridge; gently warm over medium-low heat on the stove, adding a splash of broth to loosen it if needed.
Freezer: This chili freezes well, especially if you skip adding dairy before freezing. Cool completely, transfer to freezer-safe containers or heavy-duty freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating tips: Reheat slowly on the stovetop to prevent the cream from splitting. Adding a little extra broth or water while reheating helps maintain a smooth texture. If the cream has separated, whisk in a tablespoon or two of full-fat sour cream or cream while warming to rescue the consistency.
Labeling: Note the date and whether dairy was included when frozen. If you freeze dairy-free and add cream after thawing, the texture and flavor will be fresher.

Nutrition Facts (Per Serving) — approximate

Serving size: recipe serves 6
Calories: ~340 kcal
Protein: ~28 g
Carbohydrates: ~15 g
Fat: ~18 g
Fiber: ~3.5 g
Sodium: ~650 mg

Notes on nutrition:

These numbers are estimates based on common packaged ingredients and will vary by brands, the exact size of the onion, how much broth you use, and whether you use low-sodium products.
If you replace the white beans with cauliflower or zucchini, total carbs and net carbs will drop significantly, making the recipe more strictly keto-friendly. For example, swapping out the beans can reduce net carbs to under 5–7 g per serving depending on the substitute and amount.

FAQ About Simple Keto White Chicken Chili

Is white chicken chili actually keto with white beans?

This version as written uses a can of white beans, which adds carbs and fiber. If you’re following a strict keto diet, canned white beans will likely push the carb count up. To keep it keto, replace the beans with low-carb options like riced cauliflower, diced zucchini, or chopped mushrooms and use the same volume to maintain texture. The flavors will remain similar, and the heavy cream provides much of the satisfying mouthfeel.

Can I make this dairy-free or vegan?

To make the chili dairy-free, substitute the heavy cream with full-fat coconut milk for a similar richness; the flavor will take on a subtle coconut note that pairs well with the spices. For a vegan or plant-based version, replace the cooked chicken with shredded, smoked tofu or tempeh, or use more mushrooms and add extra beans or lentils for protein (note that beans and lentils increase carbs). Use vegetable broth in place of chicken broth.

How can I thicken my chili without adding carbs?

If you want a thicker chili without flour or starches, mash some of the beans (or the cauliflower substitute) and stir them back into the pot to naturally thicken the broth. Another method is to simmer the chili uncovered to reduce the liquid. A short burst with an immersion blender on a portion of the chili can create a creamy body without additional ingredients.

Is this recipe freezer-friendly with the cream already added?

Freezing dairy-based soups and stews can work, but heavy cream sometimes separates or becomes grainy after freezing and reheating. For best texture, freeze the chili before adding the heavy cream, and then stir in the cream when you reheat the thawed chili. If you’ve already frozen it with cream, reheat gently and whisk or blend to help bring the texture back together.

What are good low-carb toppings that still give crunch?

For a crunchy, low-carb finish, try thinly sliced radishes, toasted pumpkin seeds (pepitas), chopped jicama, or crisp baked cheese crisps. A few chopped green onions add freshness without adding carbs. Avoid tortilla strips or traditional croutons if you want to keep this dish low-carb.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, combine all ingredients except the heavy cream, and cook on low for 4–6 hours or high for 2–3 hours. Stir in the heavy cream near the end of cooking and heat through. With an Instant Pot, use the sauté function for onion and garlic, then pressure cook the combined ingredients (except cream) on high for 8–10 minutes and quick release. Add the cream after pressure cooking and warm gently.

Final Thoughts

Simple Keto White Chicken Chili is a versatile, comforting recipe that balances ease of preparation with satisfying flavor. It’s forgiving enough for cooks of all levels and customizable to meet different dietary goals. If you want the fullest creaminess and are not strictly limiting carbs, the beans give body and fiber. If you are keeping carbs very low, try one of the suggested substitutes — you’ll still get a heartwarming bowl of chili that’s rich, savory, and perfect for cooler nights.

Simple Keto White Chicken Chili