Keto White Chicken Chili is the kind of soup that earns a permanent spot in your weeknight dinner lineup from the very first bowl. It is creamy, deeply seasoned, loaded with tender rotisserie chicken, and comes in at just 4 grams of net carbs per serving. I still remember the first pot I made on a cold January evening, skeptical that anything without beans could feel this filling. One spoonful changed that fast.
Growing up in the Midwest, soup was the language of cold weather and busy weeks. My grandmother had a pot simmering on the stove from October through March, and the smell of cumin and warm spices would hit you the second you walked through the farmhouse door. I carry that same instinct into my own kitchen now. When my daughter asked me to adapt her favorite white chicken chili for her low-carb diet, I spent a few evenings adjusting and tasting until this Keto White Chicken Chili came together exactly right. Thick enough to feel like a meal, bold enough to satisfy the whole table, and simple enough to make on a Tuesday without a second thought. Get your soup pot ready.
Why Keto White Chicken Chili Belongs in Your Recipe Box
I have made a lot of low-carb soups over the years, and this creamy keto chicken chili stands apart because it does not feel like a compromise. It tastes rich and satisfying, the kind of meal you look forward to rather than settle for. That balance of convenience and real flavor is exactly what Midwest home cooking has always been about.
Here is what makes this recipe worth keeping:
- Only 4g net carbs per bowl — This keto white chicken chili fits comfortably into any low-carb or keto meal plan without sacrificing a satisfying portion.
- 24 grams of protein per serving — Between the rotisserie chicken and the rich broth base, every bowl gives you a genuinely filling high-protein meal.
- Rotisserie chicken makes it faster — Using pre-cooked chicken cuts your active prep time significantly and adds depth of flavor you cannot replicate easily from scratch.
- Ready in under 45 minutes — From the first saute to the last stir, this chili comes together quickly enough for any weeknight.
- Customizable toppings — Sour cream, shredded cheese, avocado, and pork rinds all work well, so everyone at the table can build their own bowl.
- Freezer-friendly — This chili freezes for up to 3 months, making it one of the most reliable meal prep recipes in my rotation.
Key Players in This Recipe
Every ingredient in this keto white chicken chili earns its place. Here is what you need to know before you start cooking.
Olive oil is the base for sauteing the aromatics and helps draw out the flavor from the onion and garlic before anything else goes into the pot. I always choose a good everyday olive oil here rather than anything fancy.
Garlic and onion form the flavor foundation of this chili. White or yellow onion gives a classic result, but red onion adds a deeper, slightly sweeter note that my family genuinely prefers. Mince the garlic finely so it distributes evenly through the broth.
Cumin, oregano, paprika, and cayenne are the spice blend that makes this taste like a real chili rather than a plain chicken soup. I have found that sauteing the spices for a full minute before adding any liquid wakes them up and makes a noticeable difference in the final flavor.
Chicken stock builds the broth base. Use a good-quality stock, whether homemade or store-bought, because it forms the backbone of the whole dish. Four cups gives you a hearty result after simmering down.
Green chiles add gentle heat and a slightly tangy, smoky flavor that anchors the whole chili. A single 4 oz can is exactly right, and I always keep a few in my pantry because they show up in more recipes than you would expect.
Heavy whipping cream is what makes this keto white chicken chili genuinely creamy without relying on flour or starch. Stir it in after the simmer stage and you will see the broth transform right away.
Cream cheese is the key to the velvety thickness that sets this chili apart from thinner soups. In my kitchen, I cut it into small cubes before adding it to the pot so it melts smoothly without clumping.
Shredded rotisserie chicken brings everything together with minimal effort. Three cups gives you generous, protein-rich bites in every spoonful. Pull it apart by hand into uneven pieces for the best texture.
From Start to Finish
This chili builds flavor in layers, and the method is straightforward once you know the sequence. Here is how I make it every time.
Step 1. Add olive oil to a soup pot or Dutch oven over medium-low heat. Once the oil is warm, add the diced onion and saute until translucent, about 4 to 5 minutes. Add the minced garlic and cook for another minute until it just begins to color.
Step 2. Add the cumin, oregano, salt, pepper, paprika, and cayenne pepper if using. I have learned that giving the spices a full minute in the hot oil before adding any liquid makes the final flavor noticeably richer and more complex.
Step 3. Pour in the chicken stock and add the can of green chiles. Stir well to combine, then raise the heat until the mixture reaches a low boil.
Step 4. Reduce the heat to a gentle simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the stock has reduced by at least one third. This is the step that concentrates the flavor and thickens the base naturally, so do not rush it.
Step 5. Turn the heat down to medium. Add the heavy whipping cream, the cream cheese cut into small cubes, and the shredded rotisserie chicken. Cook for 10 to 15 minutes, stirring frequently, until the cream cheese has fully melted and the chili is heated through. The key I discovered here is patience. Do not rush this stage over high heat or the cream base can break.
Step 6. Taste and adjust salt and pepper as needed. Remove from heat and serve this Keto White Chicken Chili topped with shredded cheese, sour cream, diced avocado, or pork rinds.
How to Store and Enjoy Later
This chili stores well, which makes it one of my favorite recipes to double and save for the week ahead.
For refrigerator storage, let the chili cool to room temperature before transferring it to an airtight container. I typically store leftovers for up to 4 days. The cream-based broth may thicken slightly in the fridge, but it loosens back up easily with a splash of chicken stock during reheating.
For freezing, this Keto White Chicken Chili holds up well for up to 3 months. I portion it into individual freezer-safe containers before freezing so I can pull out exactly what I need. Thaw overnight in the fridge before reheating for the best texture. Freeze without toppings and add fresh sour cream or avocado when you serve it.
For reheating, the stovetop is my preferred method. Warm over medium-low heat, stirring occasionally, until the chili is heated through. If the cream base looks slightly separated after freezing, a steady stir over gentle heat brings it back together. The microwave works fine too at 2 to 3 minutes in a covered bowl, stirring halfway through.
What Goes Well With Keto White Chicken Chili
This chili is satisfying on its own, but the right side dish or topping turns it into a full dinner spread. Here are my favorite pairings:
- Easy White Chicken Chili Recipe — If you love this keto version, this classic white chicken chili is worth bookmarking for nights when carbs are welcome at the table.
- Crockpot White Chicken Chili — A hands-off slow cooker version of the same comforting flavors, perfect for busy days when you want dinner ready when you walk in.
- White Chicken Chili Tacos — A creative way to use leftovers. Spoon the chili into tortillas with your favorite toppings for a quick next-day lunch.
- Crispy Garlic Parmesan Brussels Sprouts — The savory, crispy texture of these sprouts makes a great low-carb side alongside the creamy chili broth.
- Low Carb Breakfast Roll-Ups — Serve these on the side for a keto-friendly bread alternative that scoops and soaks up the chili beautifully.
- High Protein Air Fryer Broccoli — A quick, low-carb side that adds color and crunch to the plate without adding carbs.
FAQs
You can, though rotisserie chicken gives noticeably better flavor and texture. Drain canned chicken well and add it at the same stage as the rotisserie chicken.
The best approach I have tested is cutting the cream cheese into small cubes before adding it and keeping the heat at medium rather than high. Stirring consistently during those 10 to 15 minutes also prevents clumping.
Yes. Saute the onion and garlic first on the stovetop, then transfer everything except the cream and cream cheese to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream and cream cheese during the last 30 minutes.
Keto White Chicken Chili
Ingredients
Equipment
Method
- Add olive oil to a soup pot or Dutch oven over medium-low heat. Add diced onion and saute until translucent, about 4 to 5 minutes. Add minced garlic and cook for 1 more minute until just beginning to color.
- Add oregano, cumin, salt, pepper, paprika, and cayenne pepper if using. Saute the spices for 1 full minute to bloom their flavor before adding liquid.
- Pour in the chicken stock and add the can of green chiles. Stir well to combine, then raise the heat until the mixture reaches a low boil.
- Reduce heat to a gentle simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the stock has reduced by at least one third.
- Turn heat down to medium. Add the heavy whipping cream, cream cheese cut into small cubes, and shredded rotisserie chicken. Cook for 10 to 15 minutes, stirring frequently, until the cream cheese has fully melted and the chili is heated through.
- Taste and adjust seasoning with salt and pepper as needed. Remove from heat and serve topped with shredded cheese, sour cream, diced avocado, or pork rinds.
