Keto White Chicken Chili

My keto white chicken chili recipe is creamy, cheesy, and flavorful! No one will guess it’s low carb and this easy to make.

By Maya Krampf
Updated Sep 20, 2025

173 Votes | 246 Comments

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Keto white chicken chili in a Dutch oven.

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In This Post

I Make The Creamiest Keto White Chicken Chili In Under An Hour
Ingredients & Substitutions
How To Make Keto White Chicken Chili
My Recipe Tips
Keto White Chicken Chili Recipe card
Serving Ideas
Recipe Reviews

I Make The Creamiest Keto White Chicken Chili In Under An Hour

The first time I made this keto white chicken chili, it was one of those chilly nights when I wanted something cozy but didn’t want to spend all evening in the kitchen. I always keep shredded chicken meal prepped in the fridge, so once the base was simmering, I melted in the cheeses and stirred in the chicken. My keto dinner came together fast, and I’ve been hooked ever since. Here’s why:

Creamy comfort food – The broth turns thick and cheesy with melted cream cheese and Mexican blend cheese, and the green chiles give it just the right kick. If you’ve enjoyed my keto chicken tortilla soup, this low carb white chicken chili is a bit like it’s richer, creamier cousin.
Very keto friendly – Regular versions of this dish use white beans, plus flours or other starches, so they’re not keto friendly. But making white chicken chili keto is actually super easy if you skip those and rely on simple low carb ingredients instead! My version has just 5.7 grams net carbs per bowl, but it’s still so hearty and satisfying!
Simple ingredients – Like most of my keto recipes, this one uses simple staples you can find at any grocery store. I also thicken it naturally with cheese (one of my favorite soup tricks) instead of any specialty thickeners.
Great for weeknights – I can make this start to finish in under an hour! And most of that time it’s just simmering on the stove while I prep toppings or keto cornbread on the side.

I recently tested this keto white chicken chili again to double check the ratios, and updated it to increase the chicken and garlic. Not only do I think it’s even better now, my kids had a friend over that day and she begged her mom to make it. Make it with me, and I think your family will do the same! (And then, try my classic keto chili recipe too, so you can let me know which one your family likes best.)

Thick, creamy keto white chicken chili in a Dutch oven.

Reader Review

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“This is a fave in our house, and in regular rotation for our lunches. I meal prep a double batch at the beginning of the week and we have it for lunches all week. My husband loves it. It was a huge hit at a church fellowship meal too!” –Teri

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Ingredients & Substitutions

Here I explain the best ingredients for my keto white chicken chili recipe, what each one does, and substitution options. For measurements, see the recipe card.

Shredded Chicken – I usually meal prep my easy Instant Pot shredded chicken with boneless, skinless breasts (or chicken thighs), but honestly any method works… slow cooker, stovetop, whatever you like. And if I know I’ll be in a rush, I grab a rotisserie chicken for a shortcut.
Green Chiles – They give the chili a gentle heat without being overly spicy. You can always add more (or less) depending on how you like it.
Cheeses – Mexican blend shredded cheese for cheesy flavor and cream cheese to make it creamy, which also acts as a natural thickener. Feel free to swap the Mexican blend with cheddar cheese if you prefer, or pepper jack if you like extra heat.
Aromatics – Onions and garlic! I like yellow onion here, but any color works.
Chicken Broth – I used store-bought this time, but homemade broth or bone broth gives this keto white chicken chili more depth. If bone broth feels too strong, you can cut it with a little water.
Heavy Cream – For rich, creamy flavor. You can lighten it up with half and half, but this adds some carbs. Full-fat coconut milk or coconut cream also make good substitutes.
Olive Oil – For sauteing the aromatics.
Spices – Cumin adds warmth, dried oregano provides a little herby flavor, and cayenne pepper gives a gentle kick. You can also add chili powder if you like, but I find the green chilies (above) are enough without it.

Labeled recipe ingredients: Chicken, broth, heavy cream, cream cheese, shredded cheese, onion, garlic, green chiles, cumin, oregano, cayenne pepper, and salt.

How To Make Keto White Chicken Chili

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Cook the aromatics. Heat the olive oil in a Dutch oven. Sauté the onion until it softens and starts to smell sweet. Then, toss in the garlic and let it cook just long enough to smell amazing.
Build the base. Pour in the broth and cream, then stir in the green chiles and spices. I let it simmer until the flavors come together and the liquid reduces a bit.

Sauteed onions and garlic in a Dutch oven.

Soup base ingredients combined in the Dutch oven.

Melt in the cheeses. Lower the heat, add the cream cheese and shredded cheese, and stir until melty and smooth.
Stir in the shredded chicken. Let it warm through until you’ve got a thick, comforting pot of keto white chicken chili. Don’t forget the toppings — see my serving ideas below!

Melting the cream cheese and shredded cheese into the soup.

Thickened low carb white chicken chili recipe in the pot.

Keto white chicken chili in a bowl topped with avocado, shredded cheese, cilantro, and lime wedge.

My Recipe Tips

Skip the lid. I simmer this keto white chicken chili uncovered, because this allows it to reduce and thicken as it cooks.
It’s important for the cream cheese to be very soft at room temperature. If it’s cold, you’ll have little chunks in your soup. If I forget to soften it, I microwave it to soften before stirring in.
This keto chicken chili is very rich, so use less cream cheese if you want less richness. I thought it was perfect as -is, but my friend, Maria, made it and told me she preferred it with half the cream cheese. A few reviewers have said the same thing. I tried this and it’s also good but not as thick.
You can speed up blending in the cream cheese with an immersion blender. Just give it a spin before returning the chicken to the pot.
Add the shredded chicken gradually, 1 cup at a time. The ideal amount can vary depending on how much the soup reduced during simmering. That’s why I prefer not to add it all at once, so I can check if the ratio of chicken to creamy broth seems right. If you have extra shredded chicken, you can always use it to make my chicken bacon ranch casserole or chicken florentine soup.
Can you use raw chicken? Yes! When I don’t have any on hand, I just cook raw chicken breast right in the soup. Add 2 pounds to the pot at the same time as the broth, and remove it once cooked through, after about 20 minutes of simmering. Shred chicken and set aside until it’s time to add it back in toward the end.
Do you need to add a thickener? I usually find the cream cheese and simmering make the low carb white chicken chili thick enough. If you like it even thicker, you can always stir in a little cornstarch substitute.
Want to lighten it up? My favorite way to do this is to add keto vegetables. They add some carbs, but make the soup lower calorie per serving. You can saute heartier veggies, like green bell peppers or mushrooms, together with the onions, or add softer veggies, like zucchini or cauliflower rice, in the last few minutes of simmering.
Can you make it in a Crock Pot? Yes, you can adapt this keto white chicken chili recipe for a slow cooker. I would slow cook the ingredients through step 3. It tastes better if you saute the onions and garlic on the stove first, but you can add them in raw if you really want to. Once the soup is cooked and you’ve shredded the chicken, you can stir in the cream cheese and shredded cheese.