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Ultimate Creamy Keto White Chicken Chili

A close-up of a creamy bowl of keto white chicken chili topped generously with shredded cheddar cheese.
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This hearty, low-carb white chicken chili delivers rich, comforting flavor using cream cheese for a satisfying texture. It is simple to prepare and perfect for cozy weeknight dinners or meal prepping.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (4 ounce) can green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 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, cubed
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or white cheddar cheese (optional, for extra richness)
  • 1 cup cauliflower florets (optional, for bulk without carbs)

Instructions

  1. Place the chicken breasts or thighs in the bottom of your Instant Pot or slow cooker.
  2. In a separate skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stovetop Method: Transfer the onion and garlic mixture to a large pot. Add chicken broth, green chiles, cumin, oregano, salt, pepper, and cayenne (if using). Bring to a simmer. Add chicken, cover, and cook on low for 2-3 hours, or until chicken is cooked through.
  4. Instant Pot Method: Add the onion/garlic mixture, chicken broth, green chiles, cumin, oregano, salt, pepper, and cayenne (if using) to the Instant Pot. Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
  5. Slow Cooker Method: Add all ingredients except cream cheese and heavy cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  6. Once the chicken is cooked (using any method), remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
  7. Stir in the cubed cream cheese until it melts completely into the chili, creating a creamy base. If using, stir in the optional cauliflower florets now and cook until tender (about 10 minutes on the stovetop or 2 minutes on Instant Pot high pressure).
  8. Stir in the heavy cream and optional shredded cheese until fully incorporated and the chili is heated through. Taste and adjust seasonings as needed.
  9. Serve hot with your preferred keto toppings.

Notes

  • For the creamiest texture, use full-fat cream cheese and heavy cream.
  • If you skip the optional cauliflower, the chili will be thinner, but still delicious.
  • This recipe works well for meal prep; store leftovers in airtight containers for up to 4 days.
  • Toppings like avocado, sour cream, cilantro, or shredded cheese add flavor and texture.

Nutrition

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