Keto Chicken Chili Recipe
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.
Servings: 6 servings
Calories: 481kcal
Ingredients
- 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
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: 481kcal | Carbohydrates: 10g | Protein: 13g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 981mg | Potassium: 346mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2022IU | Vitamin C: 19mg | Calcium: 237mg | Iron: 2mg