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10 Keto White Chicken Chili That Are So Good
Did you know that over 30 million Americans are following the keto lifestyle? If you’re one of them and craving a delicious meal that won’t kick you out of ketosis, you’re in for a treat!
In this blog, we’ll explore 10 mouthwatering keto white chicken chili recipes that are satisfying and easy to make. From creamy delights to spicy twists, you’ll discover a variety of flavors that will keep your taste buds dancing while maintaining your healthy lifestyle!
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Creamy Keto White Chicken Chili Delight
Creamy Keto White Chicken Chili Delight is a comforting dish that combines the rich flavors of tender chicken, creamy broth, and zesty spices, making it perfect for a low-carb, satisfying meal. This recipe is not only keto-friendly but also incredibly easy to prepare!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat, then add the diced onion and cook until translucent.
2. Add the minced garlic, cumin, paprika, and chili powder; cook for another minute until fragrant.
3. Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Stir in the heavy cream, diced green chilies, and shredded cheese until well combined and the cheese has melted.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Tips:
- For added heat, consider including diced jalapeños or a splash of hot sauce.
- This chili can be stored in the refrigerator for up to 3 days, making it great for meal prep.
- Serve with avocado slices or a dollop of sour cream for extra creaminess.
Spicy Cilantro Lime Keto White Chicken Chili
This Spicy Cilantro Lime Keto White Chicken Chili is a delectable blend of spicy and zesty flavors, perfect for a warming meal without the carbs. Featuring tender chicken, vibrant cilantro, and a kick of lime, this dish will tickle your taste buds while keeping you in ketosis.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 ounces) diced green chilies
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 avocado, diced (for serving)
- 1/4 cup shredded cheese (for serving)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the chicken breasts to the pot and pour in the chicken broth, diced green chilies, ground cumin, chili powder, smoked paprika, sea salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the heavy cream, chopped cilantro, and lime juice. Simmer for an additional 5 minutes.
7. Serve hot, topped with diced avocado and shredded cheese, if desired.
Tips:
- For extra heat, add diced jalapeños or a dash of cayenne pepper.
- This chili can be made in advance and stored in the refrigerator for up to 3 days.
- For a thicker consistency, puree a portion of the chili and stir it back in.
Cheesy Keto White Chicken Chili Surprise
This Cheesy Keto White Chicken Chili Surprise is a delightful blend of creamy flavors and savory spices, making it the perfect comfort food while staying low-carb. With the rich taste of cheese and tender chicken, it’s sure to be a crowd-pleaser!
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced chicken breasts and cook until browned, about 5-7 minutes.
2. Add the chopped onion and minced garlic to the pot, cooking until the onions are translucent, about 3-4 minutes.
3. Stir in the chicken broth, diced green chilies, cumin, paprika, salt, and black pepper. Bring the mixture to a boil.
4. Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the chili is creamy.
5. Simmer for an additional 5-10 minutes, stirring occasionally. Remove from heat and garnish with chopped cilantro before serving.
Tips:
- For added spice, consider including diced jalapeños or a dash of cayenne pepper.
- This chili can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with avocado slices or a dollop of sour cream for extra creaminess.
Garlic Herb Keto White Chicken Chili
This Garlic Herb Keto White Chicken Chili is a delightful twist on traditional chili, featuring a creamy base enriched with aromatic garlic and fresh herbs. Its comforting flavors make it a perfect low-carb meal that satisfies any craving.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat olive oil over medium heat and add the diced onion. Sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the shredded chicken, chicken broth, cannellini beans, heavy cream, and all dried herbs and spices.
4. Bring the mixture to a gentle simmer, cooking for about 20 minutes while stirring occasionally.
5. Before serving, mix in the shredded Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
6. Ladle the chili into bowls and garnish with fresh cilantro.
Tips:
- For additional flavor, consider adding a splash of lime juice before serving.
- Top with avocado slices or sour cream for an extra creamy texture.
- This chili can be made in advance and stored in the refrigerator for up to 3 days.
Zesty Keto White Chicken Chili with Avocado
This Zesty Keto White Chicken Chili with Avocado is a delightful and healthy twist on a classic recipe. Packed with bold flavors from spices and creamy avocado, it’s the perfect low-carb comfort food.
Ingredients:
- 2 cups cooked and shredded chicken
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 can (4 oz) diced green chiles
- 1/2 cup heavy cream
- 2 avocados, diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1 lime, juiced
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the diced onion and minced garlic until soft.
2. Add the shredded chicken, ground cumin, chili powder, smoked paprika, and diced green chiles. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes.
4. Stir in the heavy cream, lime juice, salt, and pepper. Let simmer for an additional 5 minutes, allowing the flavors to meld.
5. Serve hot, garnished with diced avocado and chopped cilantro.
Tips:
- For extra flavor, consider adding a pinch of cayenne pepper for heat.
- Make it in advance; it tastes even better the next day after the flavors develop.
- If you’re looking for more creaminess, add additional heavy cream or cream cheese.
- Top with shredded cheese or sour cream for an extra indulgent treat.
Keto White Chicken Chili with Coconut Cream
This Keto White Chicken Chili with Coconut Cream is a delicious twist on a classic, combining rich flavors and creamy textures while keeping it low-carb. The subtle heat from the spices complements the tender chicken and coconut cream perfectly, making it a comforting meal you’ll love!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can coconut cream
- 2 cups chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup diced green chilies (canned or fresh)
- 1/2 cup cilantro, chopped
- 1 lime, juiced
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, combine the chicken breasts, chicken broth, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cover the pot. Cook for about 20 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Stir in the coconut cream, diced green chilies, lime juice, and cilantro. Simmer for an additional 5-10 minutes to heat through and allow flavors to meld.
Tips:
- For extra heat, add diced jalapeños to the mix.
- Top with avocado slices and shredded cheese before serving for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Savory Spinach and Keto White Chicken Chili
This Savory Spinach and Keto White Chicken Chili is a delightful blend of tender chicken, vibrant spinach, and warm spices that come together to create a comforting meal. With its creamy texture and rich flavors, this dish is perfect for anyone following a keto diet while seeking a hearty and satisfying chili.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 can (15 oz) white beans, rinsed and drained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions and sauté until they are translucent.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add the boneless chicken breasts to the pot, then sprinkle with cumin, chili powder, paprika, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
5. Remove the chicken from the pot, shred it using two forks, and return it to the pot.
6. Stir in the heavy cream, chopped spinach, white beans, and fresh lime juice. Cook for an additional 5 minutes until heated through.
7. Serve hot, garnished with cilantro.
Tips:
- For added flavor, consider incorporating diced green chilies or jalapeños.
- This chili can be stored in the refrigerator for up to three days—great for meal prep!
- Adjust the spices according to your heat preference.
Smoky Chipotle Keto White Chicken Chili
This Smoky Chipotle Keto White Chicken Chili is a bold and flavorful dish that combines tender chicken with rich smoky chipotle flavors, perfect for those following a low-carb diet. The creamy texture and vibrant spices make it a satisfying and hearty meal.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) diced green chilies
- 1 can (14 oz) coconut milk
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chipotle powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the cumin, smoked paprika, chipotle powder, salt, and black pepper, cooking for another minute to toast the spices.
4. Add the boneless chicken breasts to the pot, followed by the chicken broth and diced green chilies. Bring to a boil.
5. Reduce heat to low, cover, and let simmer for about 20 minutes or until the chicken is cooked through.
6. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
7. Stir in the coconut milk and simmer for an additional 5 minutes to combine the flavors.
8. Serve the chili hot, garnished with chopped cilantro and diced avocado.
Tips:
- For extra heat, increase the amount of chipotle powder.
- Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
Keto White Chicken Chili with Cream Cheese Twist
This Keto White Chicken Chili with Cream Cheese Twist is a delightful blend of creamy and zesty flavors, perfect for those following a low-carb diet. The addition of cream cheese creates a rich texture that makes this chili a comforting meal.
Ingredients:
- 2 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 can (14 ounces) diced green chiles
- 1 cup cream cheese, softened
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped cilantro (optional, for garnish)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Stir in the shredded chicken, chicken broth, diced green chiles, cumin, chili powder, oregano, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
5. Add the softened cream cheese to the pot and stir until melted and fully incorporated, creating a creamy texture.
6. Serve hot, garnished with chopped cilantro if desired.
Tips:
- For a spicier kick, add diced jalapeños or cayenne pepper.
- You can use rotisserie chicken to save time on cooking the chicken.
- This chili can be stored in the refrigerator for up to 3 days and tastes even better the next day.
- Serve with keto-friendly toppings such as avocado slices or shredded cheese.
Lemon Basil Keto White Chicken Chili Fusion
This Lemon Basil Keto White Chicken Chili Fusion combines the zesty brightness of lemon with the aromatic freshness of basil, creating a uniquely delightful twist on traditional white chicken chili. Perfectly creamy yet low in carbs, this dish is sure to impress!
Ingredients:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the cooked shredded chicken, diced tomatoes, chicken broth, lemon juice, basil, oregano, cumin, and cayenne pepper (if using).
4. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld.
5. Reduce the heat and stir in the heavy cream, cooking for an additional 5 minutes.
6. Season with salt and pepper to taste before serving.
Tips:
- For added flavor, garnish with additional fresh basil and a squeeze of lemon before serving.
- If you prefer a thicker chili, you can let it simmer uncovered for a few extra minutes.
- This chili can be made in advance and stored in the refrigerator for up to 3 days.
