7 Delicious Keto White Chicken Chili Recipes to Try

If you’re on a keto journey and craving something hearty yet low in carbs, these 7 Keto White Chicken Chili recipes hit the spot. Picture yourself preparing dinner after a busy day managing four children and adapting baking at sea level here in the Dominican Republic—then savoring a warm bowl of creamy, flavorful chili made with wholesome ingredients. As someone living with type 2 diabetes, I’ve found these recipes to be both satisfying and blood-sugar-friendly. They bring excitement to weekly meal prep while keeping your health goals front and center.

Cheesy Keto White Chicken Chili

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After a long morning running errands in Santo Domingo and realizing I forgot one key ingredient, I improvised with what was on hand—and that first spoonful of this creamy chili reminded me cooking is all about creativity under pressure.

Cheesy Keto White Chicken Chili is a warm and comforting dish that hits all the right notes. It combines tender shredded chicken with a rich, creamy broth, making it both satisfying and delicious. The addition of cheese adds a delightful creaminess, while spices bring a subtle kick to the flavors.

This recipe is not only tasty but also simple to prepare, making it perfect for a busy weeknight dinner. Just a few ingredients come together beautifully to create a hearty meal that fits perfectly into your keto lifestyle.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped green onions (for garnish)

Instructions

1. In a large pot, sauté diced onion and minced garlic over medium heat until they become soft and fragrant.
2. Add shredded chicken, chicken broth, heavy cream, cumin, and chili powder. Stir well and bring to a simmer.
3. Let the chili simmer for about 15-20 minutes, allowing the flavors to meld together.
4. Stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with chopped green onions. Enjoy your bowl of cheesy goodness!

Slow Cooker Keto White Chicken Chili

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If you’re looking to warm up with a comforting dish, this Slow Cooker Keto White Chicken Chili is a delicious option. With tender chicken, creamy beans, and a blend of spices, it delivers a flavorful experience without the carbs. Plus, it’s super easy to make as you just toss everything into the slow cooker and let it do the hard work for you!

This chili is not only hearty but also packed with protein, making it a great choice for those following a keto diet. The combination of green chilies and spices adds a nice kick, while the creamy texture keeps each spoonful satisfying. You’ll find that this dish is perfect for busy weeknights or a cozy weekend meal.

With two kids at home and Sunday small group looming, I toss everything in the slow cooker before breakfast and come home to a bubbling pot of comfort—that peace-of-mind recipe day.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can white beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 can diced green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Prepare the Chicken: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened. Transfer to the slow cooker.
2. Add Ingredients: Place chicken breasts on top of the onion mixture. Add the white beans, red kidney beans, diced green chilies, chicken broth, cumin, paprika, salt, and pepper.
3. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken: Once cooked, shred the chicken in the slow cooker using two forks and stir everything together to combine.
5. Serve: Ladle into bowls and enjoy your warm, hearty chili!

Creamy Keto White Chicken Chili with Cream Cheese

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Looking for a cozy dish to warm you up while sticking to your keto lifestyle? This creamy keto white chicken chili is just what you need! With its rich, velvety texture and a delightful blend of spices, this chili offers a comforting meal that’s simple to prepare. The cream cheese elevates the flavor and gives it a luxurious creaminess that you’ll love.

One time, I double-dared myself to add twice the garlic powder—my family all leaned in and asked, ‘What did you do?’ Cream cheese gave it the perfect velvety finish without spiking my glucose.

Perfect for busy weeknights or a relaxing weekend, this recipe brings together tender chicken, zesty seasonings, and a creamy base that makes each spoonful satisfying. It’s a dish that not only fills the belly but also warms the soul!

Ingredients

• 2 cups cooked shredded chicken
• 4 oz cream cheese, softened
• 1 cup chicken broth
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh cilantro for garnish
• Optional toppings: avocado, lime wedges, shredded cheese

Instructions

1. In a large pot, combine the chicken broth, diced green chilies, and spices. Bring to a simmer over medium heat.
2. Add the shredded chicken and softened cream cheese to the pot. Stir until the cream cheese is fully melted and incorporated.
3. Stir in the heavy cream and let the chili simmer for an additional 5-10 minutes, allowing the flavors to meld together.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh cilantro and any optional toppings you like.

Smoky Chipotle White Chicken Chili

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Last winter in our missionary gathering back in the United States, a chilly evening called for something bold—this smoky chipotle chili fed everyone’s appetite and spirits.

If you’re looking for a cozy meal that packs a flavorful punch, Smoky Chipotle White Chicken Chili is the way to go. With tender chicken, a creamy base, and just the right amount of spice, this dish is sure to warm you up on a chilly day. Plus, it’s straightforward to whip up, making it a great option for busy weeknights.

This chili is rich and smoky, thanks to the chipotle peppers, which add a delightful depth to the flavor. Balanced with a hint of creaminess, this dish is both satisfying and comforting. Serve it with your favorite toppings for a delicious meal that everyone will enjoy!

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional toppings: sour cream, diced avocado, sliced jalapeños, fresh cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the shredded chicken, white beans, green chilies, chicken broth, heavy cream, and chipotle peppers to the pot. Mix well.
4. Season with cumin, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.
5. Adjust seasoning as needed. Serve hot with your choice of toppings.

Spicy Jalapeño White Chicken Chili

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Spicy Jalapeño White Chicken Chili is a delightful twist on traditional chili, bringing a burst of flavor with every spoonful. It combines tender chicken with creamy ingredients and a kick of jalapeño heat, making it a perfect dish for those who enjoy a bit of spice. This recipe is straightforward, ideal for a cozy dinner or a friendly gathering.

With just a few simple ingredients and minimal prep time, you can whip up this dish in no time. The blend of spices and creamy texture will warm you from the inside out, while the fresh toppings add that perfect finishing touch. Let’s dive into the ingredients and get cooking!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup diced jalapeños (fresh or canned)
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Sliced avocado, for garnish

Instructions

1. In a large pot, combine the shredded chicken, jalapeños, white beans, diced tomatoes, chicken broth, cumin, garlic powder, salt, and pepper. Bring to a boil over medium heat.
2. Reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
3. Stir in the heavy cream and let it heat through for another 5 minutes.
4. Serve hot, garnished with fresh cilantro and sliced avocado for added creaminess and flavor.

Zesty Lime and Cilantro Chicken Chili

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This Zesty Lime and Cilantro Chicken Chili is a delightful twist on traditional chili. It’s fresh, tangy, and full of flavor, making it a perfect meal for any day of the week. The combination of lime and cilantro adds a vibrant touch that brightens up the dish.

The best part? It’s easy to prepare, requiring just a handful of ingredients and minimal cooking time. Whether you’re new to cooking or a seasoned pro, this recipe will have you whipping up a delicious pot of chili in no time.

I squeeze fresh lime juice straight from our local market—that citrus zing always brightens my day and reminds me of tropical mornings here.

Ingredients

• 1 pound boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) white beans, rinsed and drained
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2. Add the diced chicken to the pot and cook until browned on all sides.
3. Stir in the diced tomatoes, white beans, chicken broth, cumin, chili powder, and season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
5. Just before serving, stir in the lime juice and chopped cilantro. Adjust seasoning if necessary.
6. Serve hot with lime wedges on the side for an extra zesty kick.

Paleo-Friendly Keto White Chicken Chili

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This Paleo-Friendly Keto White Chicken Chili is a delightful twist on a classic dish. The combination of tender chicken, creamy broth, and a hint of spice makes each bite comforting and satisfying. It’s a simple recipe that comes together quickly, making it a perfect choice for busy weeknights!

The flavors are rich and layered, thanks to the addition of fresh ingredients like cilantro and green chiles. Not only is it low in carbs, but it also packs a nutritional punch with protein and fiber. Enjoy it on its own or top it with your favorite garnishes for an extra kick!

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced green chiles
• 2 cups chicken broth
• 1 cup coconut milk
• 1 cup diced sweet potatoes
• 1 can white beans, rinsed and drained
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, sauté diced onion and minced garlic over medium heat until translucent.
2. Add the chicken thighs and sear them on both sides for about 4-5 minutes.
3. Stir in the diced green chiles, chicken broth, coconut milk, sweet potatoes, white beans, cumin, chili powder, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and sweet potatoes are tender.
5. Remove the chicken, shred it, and return it to the pot. Stir everything together and adjust the seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

Pro Tips

1. Use a digital kitchen scale – measure cream cheese and heavy cream precisely to keep carb counts accurate and consistent.
2. Toast your spices – briefly dry-toast cumin and chili powder in a hot pan before adding liquids to deepen flavor.
3. Pre-shred chicken – cook a whole chicken in bulk on Sunday, shred it, and freeze in portions for quick meal prep later.
4. Low-and-slow simmer – cook chili on low heat to prevent dairy curdling and keep the texture smooth.
5. Skim excess fat – after simmering, use a spoon to remove a bit of surface oil for a lighter, cleaner finish.

Ingredient Substitutions

• Heavy cream → Coconut cream for a dairy-free twist without sacrificing rich texture.
• Cheddar cheese → Queso fresco keeps creamy flavor with lower saturated fat.
• White beans → Cauliflower florets to cut carbs further while preserving body.
• Canned chilies → Fresh poblano peppers when canned versions aren’t available.
• Cream cheese (~4 oz) → Greek yogurt (~½ cup) for a tangier finish and extra protein.

Tip from Grammie Shirley

Store leftover chili in glass containers in the fridge for up to 4 days—reheat gently over low heat, stirring often to keep the cream smooth, and add a splash of broth if it thickens too much.

Q&A Section

1. Can I freeze these chili recipes?

   Yes! Freeze in meal-sized portions, leaving a small headspace. Thaw overnight in the fridge before reheating gently on the stovetop with a dash of broth.

2. Is there a way to reduce dairy without altering texture?

   Swap heavy cream with unsweetened coconut or almond milk thickened with a tablespoon of cream cheese or Greek yogurt for creaminess.

3. How do I adjust seasoning for my family’s spice tolerance?

   Use just half the chili powder or jalapeño initially; add more after tasting the simmered chili—heat builds over time.

4. Can I use rotisserie chicken?

   Absolutely—just shred it and stir in during the last 10 minutes of simmering so it warms and absorbs flavors without overcooking.

5. How to keep chili from becoming too thick when refrigerated?

   Leftovers often thicken. When reheating, add ¼ cup chicken broth and a splash of heavy cream, stirring until silky again.

Nutrition & Serving Info

Per serving (makes ~6 servings each):

Recipe Version	Calories	Protein	Carbs	Fats
Cheesy Keto White Chicken Chili	~320 kcal	25 g	6 g	22 g
Slow Cooker White Chicken Chili	~350 kcal	28 g	8 g	24 g
Cream Cheese White Chicken Chili	~330 kcal	26 g	7 g	23 g
Smoky Chipotle White Chicken Chili	~340 kcal	27 g	7 g	23 g
Spicy Jalapeño White Chicken Chili	~345 kcal	27 g	8 g	24 g
Zesty Lime & Cilantro Chicken Chili	~330 kcal	26 g	8 g	22 g
Paleo‑Friendly Coconut Milk Version	~360 kcal	28 g	10 g	25 g

(All estimates are approximate.)

Whether you’re cooking for your family, managing type 2 diabetes like I am, or simply aiming to stay on track with your keto goals, these white chicken chili recipes bring warmth, comfort, and simplicity to the table. From creamy and cheesy to smoky and spicy, there’s a version here to match any craving or pantry situation. I’ve learned to adapt recipes to what’s available here in the Dominican Republic—and these dishes are flexible enough for you to do the same. Grab your favorite pot and start stirring up some hearty, low-carb goodness today.