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Creamy Keto White Chicken Chili (Beanless Comfort Food)

A close-up of a white bowl filled with creamy keto white chicken chili, topped with shredded chicken and fresh parsley.
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This creamy Keto White Chicken Chili delivers rich, satisfying comfort food flavor without the carbs. It uses tender shredded chicken and spices to create a hearty, low-carb dinner perfect for cozy nights.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or mozzarella cheese (optional, for extra creaminess)
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Place the chicken breasts in the Instant Pot or slow cooker. If using a stovetop, place chicken in a large pot.
  2. If using the Instant Pot, add chicken broth, onion, garlic, green chiles, cumin, oregano, salt, pepper, and cayenne pepper. Seal the lid and cook on High Pressure for 10 minutes, followed by a natural pressure release for 10 minutes.
  3. If using a slow cooker, combine all ingredients except cream cheese and heavy cream in the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours.
  4. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Reduce the heat to low on the stovetop or switch the Instant Pot to the ‘Keep Warm’ setting. Stir in the cream cheese cubes until fully melted and the chili is smooth.
  6. Stir in the heavy cream. If using, stir in the shredded cheese until melted. Taste and adjust salt and pepper as needed.
  7. Serve the keto white chicken chili hot, garnished with fresh cilantro.

Notes

  • For an Instant Pot, after shredding the chicken, you can use the ‘Sauté’ function briefly to help melt the cream cheese faster before switching back to ‘Keep Warm’.
  • If you prefer a thicker chili, mix 1 tablespoon of xanthan gum with 2 tablespoons of cold water, then stir into the simmering chili until thickened.
  • Toppings like avocado slices, sour cream, or shredded cheddar cheese work well with this low carb chicken dinner.
  • This recipe is naturally beanless, making it ideal for a strict keto diet.

Nutrition

Find it online: https://www.purecookingjoy.com/keto-white-chicken-chili-recipe/

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