Keto White Chicken Chili (+ Slow Cooker Option)

This keto white chicken chili recipe is creamy, full of flavor, and made with nothing but the good stuff. You get steady heat, plenty of protein, and a smooth broth without without any beans getting in the way. Whether it’s for dinner tonight, meal prep for the week, or slow cooking while you get on with your day, it will absolutely earn a spot in your rotation.

This easy white chicken chili is a beanless chili recipe, meaning it stays low carb but still keeps you full thanks to plenty of tender chicken, good fats, and a naturally rich broth. Rotisserie chicken, shredded chicken, or slow-cooked thighs all work, which makes it easy to build a protein packed meal no matter what you’ve got on hand. And personally, I love that it comes together quickly and gives you something nourishing that the whole family will love, while still fitting easily into a keto diet.

❤️ Why you will love this recipe

• Low in carbs: Only 8g total net carbs per serving while still packing plenty of flavor.
• Easy to make: Stovetop, slow cooker, or Instant Pot – whatever fits your day.
• Incredibly creamy: Cream cheese and cheddar give it that smooth, satisfying base.
• Spicy & flavorful: Jalapeños, chili powder, and cumin keep each spoonful interesting.
• Great for meal prep: Holds up beautifully in the fridge and tastes even better the next day.

🗝️ Key ingredients and substitutions

• Smoked bacon: Adds smoky, savory flavor and gives you great drippings to sauté the onions and spices in. You can skip it, but the chili won’t have the same depth.
• Olive oil: Used to sauté the onions and spices. Avocado oil also works if you prefer its milder flavor.
• Red onion: Builds the chili’s foundation. White or yellow onion would be a fine swap.
• Fresh garlic: Brings sharp, warm flavor. Use garlic powder if you’re out of fresh cloves.
• Cumin & chili powder: The core spices that give the chili its familiar warmth. Adjust to your heat preference.
• Jalapeños or green chiles: Add heat and brightness. Swap for mild canned green chiles if you prefer it gentler.
• Chicken stock: Creates the broth. Bone broth works if you want more protein and richness.
• Cream cheese: Makes for a creamy chili. Cube it so it melts smoothly. Dairy-free cream cheese works if needed.
• Green beans & baby corn: Adds texture while staying lower in carbs than white beans or regular corn you’d see in traditional chili. You can skip the baby corn to lower the carbs further.
• Dried herbs: Dill, chives, and parsley add light, savory notes. Fresh herbs work too, just double the amount.
• Onion powder: Helps round out the flavor.
• Shredded chicken: Rotisserie chicken, cooked chicken breasts, or slow-cooked chicken thighs are all good options here.
• Cheddar cheese: Melts into the broth for extra creaminess. You can use Monterey Jack cheese, Pepper Jack cheese, Colby Jack cheese, or even mozzarella if you like a bit of that stringy pull. Just avoid anything blue or crumbly.
• Lime juice: Adds brightness and balances the richness.
• Salt: Adjust to taste. Keep it light until the end since the bacon and cheese add salt on their own.

🥣 How to make keto white chicken chili

1. Crisp the bacon: Cook the smoked bacon in a large pot until golden and crisp, then set it aside.
2. Sauté the onions: Add the olive oil and cook the diced red onion over medium heat until softened.
3. Add aromatics: Stir in the garlic, cumin, chili powder, and jalapeños until everything smells warm and toasty.

4. Build the base: Pour in the chicken stock and add the cream cheese, green beans, baby corn, dried herbs, and onion powder. Stir until the cream cheese melts.
5. Simmer gently: Cover and let it cook on low heat for about 20 minutes, keeping the heat mild so the cream cheese stays smooth.
6. Add the chicken: Stir in the shredded chicken, cheddar cheese, and the crispy bacon.

7. Finish with lime: Add the lime juice and adjust the salt at the end.
8. Garnish and serve: Top with avocado, cilantro, or any of your favorite toppings.

Slow cooker method: Add everything except the cream cheese, cheddar, and bacon. Cook on low for about 7 hours or high for 5. An hour before it’s done, stir in the cheeses and bacon so they melt in properly.

Instant Pot method: Use the Sauté setting to cook the onions, garlic, and spices until fragrant. Add everything else except the cream cheese, cheddar, and bacon, then pressure cook on high for 12 to 15 minutes. Manually release, switch back to Sauté, and stir in the cheeses and cooked bacon until smooth. Let it rest for a few minutes so the broth thickens before serving.

🪄 Recipe Notes & Tips

• Cube the cream cheese: Smaller pieces melt faster and blend smoothly into the broth.
• Watch the heat: Keep the pot at a gentle simmer so the cream cheese stays silky, not separated.
• Adjust the spice: Add more jalapeños or a pinch of cayenne if you like extra heat, or go mild by removing the seeds.
• Use rotisserie chicken: A quick shortcut that still gives you tender, flavorful results.
• Thicken if needed: A tiny sprinkle of xanthan gum will tighten the broth without changing the flavor.
• Shred your own cheese: It melts cleaner than pre-shredded cheese, which often has anti-caking agents.

🫙 Storage instructions

• Fridge: Store in an airtight container for up to 4 days in the refrigerator; the flavors deepen as it sits.
• Don’t freeze: Avoid freezing this one, cheeses tend to change texture once thawed.
• Reheating: Warm gently on the stove or microwave in short bursts, adding a splash of chicken broth if it thickens.
• Leftovers: The chili often tastes even better the next day, so it’s great for meal prep.

✨ Variations

• Extra heat: Add more jalapeños, a pinch of cayenne, or a splash of hot sauce to your bowl.
• Different protein: Swap the chicken for shredded turkey, ground chicken, or leftover pulled pork.
• Dairy free: Use dairy-free cream cheese and nutritional yeast instead of cheddar.
• More veggies: Toss in green bell pepper, mushrooms, zucchini, or a bit of riced cauliflower.
• Smoky twist: Add smoked paprika or a spoonful of chipotle in adobo.
• Thicker broth: Stir in a touch of xanthan gum or blend a small scoop of the chili and mix it back in.
• Lighter option: Use reduced-fat cream cheese and cheddar to soften the richness.

🍽️ What to serve with keto white chicken chili

• Toppings: Avocado, fresh cilantro, more crispy bacon, extra shredded cheese, or a spoonful of sour cream.
• Crunch: Pork rinds, keto tortilla chips, or low carb crackers are great for dipping.
• Veggie rice: Cauliflower rice, Radish Rice, or Cilantro-Lime Radish Rice.
• Salads: A simple green salad, Pickled Beet Salad or a Wedge Salad are great options.
• Breads: Keto cornbread or your favorite low carb bread substitute.

❓ Frequently asked questions

😋 More keto chicken recipes you will love

• Keto Crack Chicken Casserole
• Keto Chicken Alfredo Casserole Recipe
• Keto Chicken Enchilada Casserole
• Keto Chipotle Bowls
• Chicken in Greek Yogurt Sauce
• Brazilian Chicken Stroganoff
• Slow Roasted BBQ Chicken
• Keto Orange Chicken

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📖 Recipe

Keto Chicken Chili Recipe

Bethany Galloway

This keto white chicken chili recipe is creamy, full of flavor, and made with nothing but the good stuff. You get steady heat, plenty of protein, and a smooth broth without without any beans getting in the way. Whether it’s for dinner tonight, meal prep for the week, or slow cooking while you get on with your day, it will absolutely earn a spot in your rotation.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soups & Stews

Cuisine American

Servings 6 servings

Calories 481 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 slices smoked bacon
• 2 tablespoon olive oil
• 1/2 cup red onion diced, 1 small onion
• 3 garlic cloves minced
• 2 teaspoon cumin
• 1/2 teaspoon chili powder mild, hot, or medium (I used mild)
• 2 jalapeños diced, or 2 tbsp diced green chilis
• 4 cups chicken stock
• 12.5 oz cream cheese 12.5oz
• 10.5 oz fresh green beans diced
• 7 oz baby corn diced
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1.7 lbs shredded chicken or cooked diced chicken
• 1 cup cheddar cheese grated
• 1/2 lime juiced
• 1 teaspoon salt optional, to taste
• avocado, cilantro, more crispy bacon optional garnish

Cook ModePrevent your screen from going dark

Instructions

 

Stovetop Instructions

• Begin by pan-frying the bacon until crispy. Set aside.
  8 slices smoked bacon
• Meanwhile, in a large pot add the olive oil and sauté the onions over medium heat for about 5 minutes.
  1/2 cup red onion, 2 tablespoon olive oil
• Add in the garlic, cumin, chili powder, and diced jalapenos, and continue sautéing until fragrant, about 2 minutes.
  3 garlic cloves, 2 teaspoon cumin, 2 jalapeños, 1/2 teaspoon chili powder
• Next, add in the chicken stock, cream cheese, green beans, baby corn, dill, chives, parsley, and onion powder. Stir until the cream cheese melts, cover with a lid, and allow to simmer on low heat for 20 minutes. Keep an eye on it to make sure it doesn't boil over.
  4 cups chicken stock, 12.5 oz cream cheese, 10.5 oz fresh green beans, 7 oz baby corn, 1 teaspoon dried dill, 1 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon onion powder
• Remove the lid and add in the chicken, cheese and bacon. Stir until the cheese melts.
  1.7 lbs shredded chicken, 1 cup cheddar cheese
• Stir in lime and season with salt if desired.
  1 teaspoon salt, 1/2 lime
• Serve with avocado, cilantro and more crispy bacon as a garnish if desired.
  avocado, cilantro, more crispy bacon

Slow Cooker Instructions

• Sauté the onions in olive oil first before adding them to the cooker.
  1/2 cup red onion, 2 tablespoon olive oil
• Keep the cream cheese, cheddar cheese, and bacon out of the slow cooker.
• Cook everything else low and slow for 7 hours, or high for 5, until the chicken is able to be shredded.
  1/2 cup red onion, 3 garlic cloves, 2 teaspoon cumin, 1/2 teaspoon chili powder, 2 jalapeños, 4 cups chicken stock, 10.5 oz fresh green beans, 7 oz baby corn, 1 teaspoon dried dill, 1 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon onion powder, 1.7 lbs shredded chicken
• An hour before the food is ready, cook the bacon and add it along with the cream cheese, and cheddar cheese to the slow cooker and allow it to finish cooking.
  8 slices smoked bacon, 12.5 oz cream cheese, 1 cup cheddar cheese
• Shred the chicken, add it back to the crockpot, add the lime juice, and stir well before serving.
  1/2 lime

Notes

• Cube the cream cheese: Smaller pieces melt faster and blend smoothly into the broth.
• Watch the heat: Keep the pot at a gentle simmer so the cream cheese stays silky, not separated.
• Adjust the spice: Add more jalapeños or a pinch of cayenne if you like extra heat, or go mild by removing the seeds.
• Use rotisserie chicken: A quick shortcut that still gives you tender, flavorful results.
• Thicken if needed: A tiny sprinkle of xanthan gum will tighten the broth without changing the flavor.
• Shred your own cheese: It melts cleaner than pre-shredded cheese, which often has anti-caking agents.

 

STORAGE INSTRUCTIONS

• Fridge: Store in an airtight container for up to 4 days in the refrigerator; the flavors deepen as it sits.
• Don’t freeze: Avoid freezing this one, cheeses tend to change texture once thawed.
• Reheating: Warm gently on the stove or microwave in short bursts, adding a splash of chicken broth if it thickens.
• Leftovers: The chili often tastes even better the next day, so it’s great for meal prep.

Nutrition

Calories: 481kcalCarbohydrates: 10gProtein: 13gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 98mgSodium: 981mgPotassium: 346mgFiber: 2gSugar: 5gVitamin A: 2022IUVitamin C: 19mgCalcium: 237mgIron: 2mg

Keyword keto chicken chili, keto white chicken chili

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