Friends, today I present to you: keto white chicken chili. It’s a fun new spin on a family classic, with a creamy, tangy, citrusy zip of flavor that’s just as hearty as your favorite traditional chili recipe.
Looking for more heartwarming keto soup recipes to cozy up with? Try my other faves: keto chili, keto chicken enchilada soup, and keto chicken soup.
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Coziness in a Bowl
As far as I’m concerned, cold weather is synonymous with chili. Give me a big old bowl of chili and sit me down in front of a bonfire or a football game and WOOO. Perfect cold day vibes.
But sometimes I’ve just had my fill of traditional chili, as much as I love it. Give me something with a little zing. Bring me something citrusy and light, but still in the chili family. Chili’s second cousin, perhaps. Or its (friendly) Mother-In-Law. Maybe…white chicken chili. Maybe even…my low carb white chicken chili.
Actually yes, DEFINITELY my low carb white chicken chili!
If you love chili but are craving something with a tangy upgrade, look no further. Resplendent with juicy chicken and eye-squinting lime this chili hits the spot. Plus you’ll get a healthy serving of protein and your favorite veggies!
And when you lean down to experience the scent? When I tell you I STUCK MY FACE IN THE PAN….
The Truth About Beans (in Chili).
Now, if you’re someone who imagines a big pot of meat and kidney beans when you think of chili, step away from the canned goods aisle and let me blow your mind. This recipe contains NO BEANS, and I promise you won’t miss them.
Because the truth is: beans DON’T add much flavor to soup recipes–they’re usually just a filler. Which is why I’m unapologetically #teamnobeans. And when you give this a try, I know you’ll agree.
Recipe Deets + Common Questions:
This is one of those low carb chicken recipes that come together with easy cooking techniques. Now, it does take some time to chop all those veggies (as with most keto dinners), but I promise, the payoff is more than worth it.
Here are a few tips that’ll guarantee the absolute best white chicken chili recipe. Every. Time:
- How spicy should you make it? Currently, I would give this keto chili recipe a 3 out of 10 on the spicy scale. If you’re looking for a spicier option, add more jalapenos, purchase hot Rotel tomatoes, or take a lesson from the spice mix in my keto taco soup and add.
- Jalapeno slicing: Wear a glove when you slice the jalapeno or be incredibly diligent about washing your hands after. Otherwise, the oils can create a tingling sensation on your skin that’ll burn for hours.
- Can I add other veggies to this healthy white chicken chili? Absolutely, just know that adding different keto vegetables will change the flavor of this dish. Be sure to cut them into bite-sized piecesand saute first to remove liquid.
- Why don’t I brown the chicken first? I find it’s VERY difficult to get just right, and the double cooking method often yields chewy chicken. So, skip the sear, we’ve got plenty of flavors elsewhere. And enjoy your juicy, tender chicken.
- Can I use leftover chicken? Sure can! Just add it in towards the end–we just want to warm the chicken, not cook it. Psst, this dish makes a fabulous rotisserie chicken soup.
Freezing Tips
This low carb white chicken chili makes great keto freezer meals! Just keep in mind that liquids expand when frozen, so you want to leave some room at the top of your container. I like to use resealable baggies for this.
Give Me All the Toppings…
If you’re anything like me, any chili (yes, even this creamy white chicken chili) is really just a vehicle for toppings. Which is why I go hog wild every time I get that chance. This cream cheese chicken chili tastes beyond wonderful with…
- Chopped cilantro
- Cotija cheese (any keto cheese will do)
- Keto tortilla chips
- Avocado slices
- All the limes
More Low Carb Soup Recipes
- Keto Beef Stew
- Curried Butternut Squash Soup
- Keto Butternut Squash Soup
- Keto Broccoli Cheese Soup
- Chicken Curry Soup
Low Carb White Chicken Chili
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Servings :6 Bowls
Prep Time20 minutes mins
Cook Time45 minutes mins
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Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion chopped
- 1 jalapeno seeds and ribs removed and finely chopped (Note 1+2)
- 2 anaheim pepper seeds and ribs removed and chopped
- 1 bell pepper chopped
- 6 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 10 ounces Can Rotel diced tomatoes, with juice (Note 2)
- 3 cups chicken broth
- 1 tablespoon Better Than Bouillon, chicken flavor
- 4 chicken breast boneless + skinless, cut into 1" cubes (Note 3)
- 8 Ounces cream cheese softened and cut into cubes
- 1 tablespoon fresh lime juice
- 1/2 Cup Fresh Cilantro chopped (about 1 bunch)
Topping Suggestions
- Keto Tortilla Chips
- Monterey Jack Cheese shredded
- Fresh Cilantro chopped
- Jalapeno sliced
US Customary - Metric
Instructions
Saute veggies. Add the oil (2 tablespoons) to a large heavy bottom pan. Once shimmering, add the onions (1 1/2 cups), jalapeno (1 tbsp), anaheim chili (2 tbsp), and bell pepper (1 tbsp). Cook until onions begin to soften, about 8 minutes. Add garlic (6 cloves), cumin (1 tablespoon), chili powder (2 teaspoons), oregano (2 teaspoons), and coriander (2 teaspoons). Saute until fragrant, about 2 minutes.
Simmer. Add Rotel diced tomatoes (1 can of 10 ounces), chicken broth (3 cups), Better Than Bouillon (1 tablespoon), cream cheese (8 ounces), salt (1 1/2 teaspoon), black pepper (1/4 teaspoon), and chicken (4 breasts cubed). Bring the soup to a boil, then immediately reduce and simmer uncovered for 35-40 minutes. You'll know the chili is done once the chicken reaches an internal temp of 145 F, and the liquid has reduced to your liking.
Finishing touches. Add the lime juice (1 tablespoon) and cilantro (1/2 cup) and taste. Adjust seasoning to your liking. Divide the soup into 6 bowls. Top with cheese, avocado, and additional cilantro. Enjoy!
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Lindsey's Tips
- Slicing the jalapeno: Be sure to wear gloves when slicing to prevent a tingling/burning sensation.
- Make the soup spicier by adding more jalapeno, or using hot Rotel tomatoes.
- Prefer to use leftover chicken? Add it in at the end, just to heat.
- Want to save more carbs? Reduce the amount of onion added. Onion accounts for 4g carbs/serving.
- Cooking in a crockpot instead? Saute veggies and toast the spices in a pan first. Then combine everything in a slow cooker and cook on high for 3-4 hours or on low for 8 hours.
- Nutritional information is for 1 serving if you divide this recipe into 6, and does not include any of the optional toppings:
Nutrition
Calories: 389kcalTotal Carbohydrates: 11gProtein: 36gFat: 22gSodium: 1396mgFiber: 3gSugar: 5gNet Carbs: 8g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
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