Keto White Chicken Chili is a delicious low-carb dinner recipe, perfect for folks following a keto diet or simply looking for a healthy white chicken chili recipe. This dish is comforting, and loaded with tender chicken, green chilies, and a flavorful blend of spices, making it a great family dinner idea.
Whether you’re feeding your whole family or meal prepping for the week, this keto white chicken chili recipe is sure to become a favorite for your crew!
Why You’ll Love This Dish
Keto White Chicken Chili is packed with amazing flavors while keeping things low-carb, which makes it a perfect meal for those doing a keto diet. The creamy texture from the beans and chicken broth paired with the southwestern flavors of green chilies and spices make this a comforting, satisfying dish with plenty of flavor.
This recipe is NOT just for people doing keto! It’s a fantastic meal for anyone. The addition of simple ingredients like rotisserie chicken and chicken broth means it’s a quick and easy meal to whip up on busy weeknights
If you’re looking for another popular low-carb recipe, try my Keto Breakfast Casserole.
How to Make Keto White Chicken Chili
Making Keto White Chicken Chili is incredibly simple. It’s a great way to use up leftover rotisserie chicken! Let’s take a look at the ingredients and how each one plays a role in creating this delicious keto recipe.
Ingredients
- Rotisserie Chicken: Using rotisserie chicken makes this recipe easy-peasy. It’s a great way to save time while still getting tender, flavorful shredded chicken.
- Onion: The yellow onion adds a nice sweetness and depth of flavor to the chili as it sautés.
- Garlic Cloves: Fresh garlic offers more robust flavor than garlic powder, enhancing the overall taste of the dish.
- Olive Oil: A healthy fat that’s perfect for sautéing vegetables. It’s a keto-friendly oil that helps to build flavor.
- Chicken Broth: This is the base of your chili. You can also use bone broth for added nutritional value.
- Green Chiles: These bring in a mild heat and classic southwestern flavor. You can use canned green chilis for convenience.
- Ground Cumin: Adds warmth and a slightly smoky flavor, which pairs perfectly with the green chiles and chicken.
- Dried Oregano: This herb adds an earthy flavor that complements the cumin and garlic.
- Salt & Pepper: To season the chili and bring out all the other flavors.
- Great Northern Beans: These provide creaminess and heartiness to the soup.
- Shredded Monterey Jack Cheese (optional): For those who want extra creaminess, this cheese melts beautifully into the chili.
- Fresh Lime Juice (optional): Adds brightness and a touch of acidity to balance the richness.
- Fresh Cilantro (optional): A fresh herb that adds color and a zesty kick when sprinkled on top.
Step-by-Step Instructions
Step One: Start by heating a large pot or dutch oven over medium-low heat. Add olive oil and allow it to warm up. Toss in the chopped onion and cook until it’s soft and translucent, about 5 minutes.
Step Two: Next, add the minced garlic to the pot and sauté for another minute. Be careful not to let the garlic burn, as it can turn bitter.
Step Three: Pour in the chicken broth and add the green chilies, cumin, oregano, salt, and pepper. Stir everything together and let it come to a gentle simmer.
Step Four: Add two cans of drained beans directly to the pot. For the third can of beans, mash them with a fork or potato masher before adding. This mashed portion will help thicken the chili and give it a creamy consistency.
Step Five: Add your chopped rotisserie chicken to the pot. Stir well to combine all the ingredients.
Step Six: Let the chili simmer on low heat for about 20 minutes, allowing the flavors to meld together. Stir occasionally to make sure nothing sticks to the bottom of the pot.
Step Seven: Before serving, stir in a tablespoon of fresh lime juice to brighten up the flavors. You can also top each bowl with Monterey Jack cheese and cilantro if desired.
Substitutions and Variations
- Chicken Thighs: If you prefer, you can use chicken thighs instead of rotisserie chicken. Simply cook them in the crock pot or instant pot until tender, then shred the chicken and add to the chili.
- Ground Meat: Don’t have any shredded chicken on hand? This recipe would be delicious with ground chicken or turkey, as well!
- Green Bell Pepper: For added vegetables, feel free to include chopped green bell pepper along with the onions during the sauté process.
- Spicy Version: If you prefer more heat, try adding some diced jalapeños or a dash of hot sauce to the pot. You could also top with shredded pepper-jack cheese!
Best Tips
- Use room temperature ingredients: When adding shredded chicken breasts and broth to the hot liquid, make sure they are not too cold. This helps the cooking time and keeps the chili at a steady simmer.
- Mash some of the beans: Mashing one can of beans helps thicken the chili without needing any flour or cornstarch, which keeps the recipe keto-friendly.
- Simmer on medium-low heat: Keep the chili at a gentle simmer. Cooking it on high heat may cause the broth to evaporate too quickly and make the chili dry.
- Make it creamy: Want to add more fat and make the chili creamy? Stir in some cream cheese or heavy cream at the end of the cook time for a creamy chili!
- Don’t skip the lime juice: It may seem like a small addition, but the acidity from the lime juice balances the richness of the dish and brightens the flavors.
- Top with your favorite toppings: Some great options include avocado slices, a dollop of sour cream, shredded cheese, or fresh green onions for added texture and flavor.
How to Store Keto White Chicken Chili
Storing your keto white chicken chili is simple and perfect for meal prep. Once the chili has cooled to room temperature, store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and warm it in a large pot over medium-low heat or in the microwave. This keto chili recipe tastes just as good, if not better, the next day as the flavors continue to meld in the easy low carb chili.
Frequently Asked Questions
Can I make Keto White Chicken Chili in a slow cooker?
Yes! This recipe works wonderfully in a crock pot. Simply sauté the onions and garlic first, then add all the ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and all the flavors are well combined.
Is this chili spicy?
Not particularly. The green chilies give it a mild heat, but it’s not overly spicy. If you like it spicier, feel free to add jalapeños, extra cumin, or some hot sauce.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which makes them ideal for a keto diet. They also become very tender and flavorful when cooked in this recipe.
How many net carbs are in this Keto White Chicken Chili?
The net carbs can vary slightly depending on the exact brands and ingredients used, but on average, this chili contains about 5-7 grams of net carbs per serving, making it a great low-carb option.
Can I make Keto White Chicken Chili in the Instant Pot?
Yes, you can make this recipe in a pressure cooker. Use the sauté function to cook the onions and garlic, then add the rest of the ingredients and pressure cook on high for about 15 minutes. Let it naturally release for 5 minutes before serving.
Keto White Chicken Chili is a great way to enjoy the comforting flavors of chili without all the carbs. With its creamy texture, tender chicken, and delicious blend of spices, this keto chicken chili recipe is sure to be a hit with the entire family.
Serve it with your favorite toppings like avocado slices, cheddar cheese, or even pork rinds for added crunch. As you can see from my photos, even though this dish is low carb overall, my family likes to carb-it-up with some tortilla chips.
This is a low-carb chili that doesn’t sacrifice flavor and makes for an amazing comfort food meal for anyone on a ketogenic diet.
More Delicious Chili Recipes
Keto White Chicken Chili
Ingredients
- 4 cups Rotisserie chicken chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cans diced green chiles 4 ounce cans
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 cans great northern beans 15 ounce cans, drained, rinsed, divided (you will be mashing 1 can of beans)
- 1 tablespoon fresh lime juice optional
- 8 ounces Shredded Monterey Jack cheese divided, for topping
- 3 tbsp Fresh cilantro for topping
Instructions
- In a dutch oven ( I used a 4 quart) over low heat, add the tablespoon of oil and the onion and saute until tender ( about 5 minutes). Add the minced garlic and saute for another minute.
- Add the chicken broth, green chiles, spices and 2 cans of the beans.
- With a potato masher or a fork,( I used a fork) mash the remaining can of beans until smooth. Add to the pan and stir until blended. Stir in the chicken.
- Bring to a boil then turn heat to low, cover and simmer for 20 minutes. Stir in the fresh lime juice.
- Top each serving with Monterey Jack cheese and cilantro. Tortillas are totally optional!
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I have never been a fan of white chili, but this recipe changed my mind! I made some modifications by adding ground Italian sausage and a little bit of smoked paprika, but other than that the base recipe was excellent. This chili is going to be in a frequent rotation this winter. It might be one of the best soups/stews I’ve ever made.