Name: Simple Keto White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken thighs; 1 can (15 oz) white beans, drained and rinsed; 1 can (4 oz) diced green chilies; 1 onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Olive oil for cooking; Optional toppings: sour cream, avocado, cilantro

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Simple Keto White Chicken Chili is a cozy, low-carb twist on a classic soup, built to be creamy and satisfying while keeping carbs in check from the start. If you enjoy a rich, flavorful bowl, you can compare textures and techniques with this slightly different, ultra-creamy creamy white chicken chili for ideas on how to make the broth silkier or thicker without changing the basics of this recipe.

why make this recipe

This Simple Keto White Chicken Chili gives you the comfort of a warming chili without leaning on high-carb fillers or heavy flour thickeners. It’s approachable for home cooks, adaptable for picky eaters, and friendly to those watching carbs when you choose the right substitutions. The recipe uses everyday pantry staples—onion, garlic, green chilies, and chicken broth—plus protein-forward chicken thighs for body and richness.

It’s an ideal weeknight meal because it’s forgiving: you can brown the chicken then let it simmer, shred the meat, and finish the pot while you handle a side salad or prep toppings. The flavor profile is bright from green chilies and aromatic spices like cumin and chili powder, but not overpowering, so families and guests who prefer mild heat will enjoy it. For keto eaters specifically, the recipe is easy to modify—swap or reduce beans for cauliflower rice or extra chicken to drop net carbs while keeping texture and volume.

Because it’s a one-pot meal with quick hands-on time and lots of make-ahead potential, this chili is also great for meal-prep. It stores and freezes well, and you can serve it straight from the fridge or freezer with fresh toppings to make every reheated bowl feel new.

how to make Simple Keto White Chicken Chili

This is a straightforward, stovetop pot recipe that balances browning for flavor with a leisurely simmer to meld spices and aromatics. The steps are forgiving; if you prefer, you can do the browning in a sauté pan and transfer everything to a slow cooker to finish.

Start by heating a small amount of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook until softened and translucent, about 4–6 minutes. This softening releases sugars that balance the chilies later.
Add the chicken thighs to the pot and brown on both sides. Browning is optional but recommended because it develops rich savory notes that improve the final broth. If a stickier fond forms on the bottom, deglaze with a splash of chicken broth.
Stir in the drained white beans, diced green chilies, chicken broth, cumin, chili powder, and salt and pepper to taste. Bring the mixture up to a simmer so everything starts to marry.
Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through and tender. The simmer time allows the chicken to finish cooking and the flavors to penetrate the beans and broth.
Remove the chicken, shred it with two forks or chop it, and return it to the pot. Stir and taste, adjusting seasoning if needed.
Serve hot, garnished with optional toppings such as sour cream, diced avocado, or chopped cilantro.

Ingredients :

1 pound boneless, skinless chicken thighs
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) diced green chilies
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Olive oil for cooking
Optional toppings: sour cream, avocado, cilantro

Ingredient notes and substitutions

Chicken thighs vs. breast: Thighs stay more tender and flavorful when simmered. If you prefer chicken breast, expect slightly leaner meat and adjust simmer time so it doesn’t dry out.
White beans: The recipe as written includes white beans for texture and fiber. If you’re strictly keto, canned beans will raise net carbs. Substitute with 2–3 cups riced cauliflower or finely chopped cooked cauliflower for a similar body and lower carbs. Another lower-carb option is adding extra shredded chicken or chopped mushrooms for bulk.
Chicken broth: Use low-sodium broth to control salt. If you only have regular broth, taste before adding extra salt.
Olive oil: If you prefer a neutral oil, use avocado oil which also works well for browning.

Directions :

In a large pot, heat olive oil over medium heat. Add diced onion and garlic; sauté until softened.
Add the chicken thighs to the pot and brown on both sides.
Stir in the white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
Remove the chicken, shred it, and return it to the pot.
Serve hot, garnished with optional toppings.

Pro Tips for Success Simple Keto White Chicken Chili

Brown the chicken for flavor: Don’t skip the browning step if you have time. Even a quick sear adds caramelized flavor and a deeper broth color.
Rinse and drain canned beans: This reduces excess sodium and some of the starchy liquid that can make the broth cloudy or gummy.
Taste and adjust late: Spices concentrate as the chili simmers. Taste near the end and add a pinch more salt, a squeeze of lime, or extra chopped cilantro if needed.
Shred while warm: Shred the chicken when it’s warm and tender for the most satisfying texture. Cold chicken is harder to shred and breaks into uneven chunks.
Low-carb swap: For keto-friendly bowls, replace the beans with riced cauliflower. Add the cauliflower in the last 8–10 minutes of simmering so it softens but keeps texture.
Make it creamier without dairy: Finish with a small spoonful of full-fat coconut cream for a dairy-free, creamy finish that still fits many low-carb diets.

Flavor Variations Simple Keto White Chicken Chili

Green Chile + Tomatillo Boost: Add 4 ounces of chopped tomatillos and an extra pinch of cumin and coriander for a bright, tangy version inspired by Southwestern flavors.
Smoky Chipotle Twist: Swap 1/2 teaspoon of chipotle powder or add one minced canned chipotle in adobo for a smoky, deeper heat. Start small: a little goes a long way.
Herby Cilantro-Lime: Stir in a handful of chopped cilantro and the juice of one lime off the heat to lift the flavors right before serving.
Creamy Cheese Finish: For non-dairy-sensitive eaters, stir in 1/2 cup shredded Monterey Jack or pepper jack until melted for a richer bowl with a subtle tang.
Vegetarian-style swap: Replace chicken with roasted, seasoned tofu or tempeh and use vegetable broth; add extra beans or cauliflower for body.

Serving Suggestions Simple Keto White Chicken Chili

Classic toppings: Offer bowls with a selection of toppings—sliced avocado, a dollop of sour cream or Greek yogurt, chopped cilantro, lime wedges, and thinly sliced radishes for crunch.
Low-carb sides: Serve with a simple green salad, roasted Brussels sprouts, or a side of garlic butter sautéed zucchini noodles for a full keto meal.
For a heartier family-style meal: Set out warm tortillas or crusty bread for non-keto guests while keto eaters choose cauliflower rice or romaine boats.
For meal prep: Portion into individual containers and add toppings fresh when serving to keep herbs, avocado, and sour cream tasting bright.

Storage and Freezing Instructions Simple Keto White Chicken Chili

Refrigerator: Let the chili cool to room temperature for no more than two hours, then store in airtight containers. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or microwave in 60-second bursts, stirring between intervals.
Freezing: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace if using containers because the liquid will expand as it freezes. To thaw, move it to the refrigerator overnight and reheat on the stovetop until steaming.
Reheating tips: If the chili thickens in the fridge or freezer, loosen it with a splash of chicken broth or water while reheating. If you used cauliflower as a bean substitute, add a few extra minutes while reheating to bring textures back.
Make-ahead assembly: You can brown the onions and chicken, then store the cooled mixture (without beans or cauliflower) in the fridge for up to 24 hours before final simmering. Add beans or cauliflower when you finish the pot.

Nutrition Facts (Per Serving) — approximate

Based on 4 servings and the recipe as written (with canned white beans). These are estimates and will vary with exact brands, portion sizes, and substitutions.

Calories: ~345 kcal
Protein: ~32 g
Carbohydrates: ~14 g
Fat: ~13 g
Fiber: ~3.5 g
Sodium: ~1,100 mg

If you substitute riced cauliflower for the beans, net carbs drop significantly: expect carbohydrates to fall to roughly 6–8 g per serving and calories to drop slightly as well.

FAQ About Simple Keto White Chicken Chili

Is this recipe truly keto if it includes white beans?

This exact version of the chili includes a 15-ounce can of white beans, which raises the carbohydrate count and makes the dish not strictly keto. For a true keto version, substitute the beans with riced cauliflower, extra shredded chicken, or a lower-carb legume alternative if you tolerate them. The recipe remains similar in flavor when you use cauliflower for bulk, and you’ll still get a hearty, satisfying bowl without the higher carb load.

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

Yes. For a slow cooker, brown the onions and chicken on the stovetop first, then transfer everything to the slow cooker with the remaining ingredients and cook on low 4–6 hours or on high 2–3 hours; add any cauliflower during the final 30–45 minutes if using. For an Instant Pot, use the sauté function to brown the chicken and aromatics, then add the rest and pressure cook on high for 8–10 minutes followed by a quick release. Shred the chicken after cooking and use sauté mode to thicken slightly if needed.

How can I thicken the chili without adding carbs?

To thicken without adding carbs or flour, simmer uncovered to reduce the liquid slightly, then stir in a small amount of cream cheese or mascarpone for body (watch calories if this concerns you). Pureed cauliflower added near the end will also help thicken without adding significant carbs. Another trick is to remove a cup of the solids and beans or cauliflower, blend them into a paste, and stir back in—this keeps the texture but reduces visible chunkiness.

Are white beans necessary for flavor or only for texture?

White beans add both texture and a mild, creamy flavor to traditional white chicken chili. They help to bulk up the pot affordably and add fiber and protein. If you prefer lower carbs, you can replace them with cauliflower, extra chicken, or mushrooms and still have a flavorful dish; just know the texture and nutritional profile will change.

How spicy is this recipe, and how can I control heat?

As written, this chili is mildly spicy thanks to canned green chilies and a teaspoon of chili powder. To reduce heat, use mild green chilies and reduce or omit the chili powder. To increase heat, add cayenne, chopped jalapeños, or a spoonful of chipotle in adobo. Remember that heat concentrates as the chili reduces, so adjust gradually and taste as you go.

Can I freeze this chili with toppings like avocado or sour cream?

Avoid freezing bowls already topped with avocado or sour cream. These toppings don’t freeze and reheat well. Instead, freeze the plain chili (or the chili with beans/cauliflower), and keep toppings fresh in the refrigerator. When reheating, garnish with fresh avocado, sour cream, chopped cilantro, or lime for the best texture and flavor.

Final Thoughts

This Simple Keto White Chicken Chili is a flexible, family-friendly recipe that adapts well to low-carb preferences without sacrificing comfort or savoriness. Whether you follow the version with white beans for a heartier bowl or swap in riced cauliflower to make it keto-friendly, you’ll get an easy, one-pot meal that reheats well and plays nicely with a wide range of toppings and side dishes. Try small tweaks—extra lime and cilantro, a hint of smoked spice, or a creamy finish—to make the pot your own.

Simple Keto White Chicken Chili