Keto White Chicken Chili
A creamy, cozy bowl of shredded chicken simmered in green chiles, cumin, and cream cheese with zero beans. At 6.2g net carbs per serving and ready in 40 minutes, it's comfort food that keeps you firmly in ketosis all winter long.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto white chicken chili swaps starchy beans for a silky base of cream cheese and heavy cream, so every spoonful is rich, creamy comfort without the carb crash. Tender shredded chicken, smoky cumin, and tangy green chiles come together in one pot in about 40 minutes.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 2 (4 oz) cans diced green chiles, undrained
- 1.5 pounds boneless skinless chicken thighs
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more to taste
- 1/3 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- 2
Add the green chiles, chicken broth, cumin, oregano, cayenne, and salt. Nestle the whole chicken thighs into the liquid and bring to a gentle simmer.
- 3
Cover and simmer for 18-20 minutes, until the chicken is cooked through and tender. Remove the thighs to a cutting board and shred with two forks, then return the meat to the pot.
- 4
Reduce heat to low. Add the cubed cream cheese and whisk until fully melted and smooth, then stir in the heavy cream. Simmer gently for 5 minutes to thicken; do not boil.
- 5
Taste and adjust salt. Stir in half the cilantro, then ladle into bowls and top with the remaining cilantro and a squeeze of lime.
Tips & notes
- For a thicker chili, mash a few tablespoons of the cooked onion against the pot, or stir in 1/4 teaspoon of xanthan gum at the end and simmer 2 minutes.
- Swap chicken thighs for a rotisserie chicken (about 3 cups shredded) to cut the cook time in half — just simmer the broth base 10 minutes before adding the meat and dairy.
- Stores well: refrigerate up to 4 days or freeze up to 2 months. Reheat gently over low heat so the dairy doesn't separate, stirring often.
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Frequently asked questions
- How many carbs are in keto white chicken chili?
- Each of the 6 servings has 6.2g net carbs (8g total carbs minus 1.8g fiber), 412 calories, 34g protein, and 27g fat — keeping it well within keto limits since traditional white chili gets most of its carbs from the beans we leave out.
- What can I use instead of beans in white chicken chili?
- The cream cheese and heavy cream do the heavy lifting here, creating a thick, creamy body without any beans. If you miss the texture, stir in cubed cauliflower during the last 10 minutes of simmering — it adds bulk for only about 1g net carb per serving.
- Can I make this in a slow cooker?
- Yes. Add everything except the cream cheese, heavy cream, and cilantro to the slow cooker and cook on low for 6 hours or high for 3 hours. Shred the chicken, then stir in the cream cheese and cream and cook on high 15 more minutes until smooth.
