Keep those carbs in check while enjoying a bowl of creamy, cheesy comfort with this quick and easy recipe!
There’s little so comforting as a bowl of chili. I used to welcome the fall season every year with a big pot of beefy, beany, tomatoey chili bubbling away on my stovetop. But then I embraced a low-carb lifestyle, and beans were no longer welcome in my kitchen. It wasn’t a bad trade-off for my health, but I missed that ritual and the delightful tastes and aromas that came with it.
When my partner showed me this keto white chicken chili recipe that’s low-carb, I did a happy dance! I’d only ever had red chili, but I was up for a new experience.
We made this dish for a game day party we threw for our old college friends one weekend. The first thing I liked about the recipe was the low time commitment. In just over half an hour, the chili was ready to serve—but that was plenty of time to fill our apartment with a mouthwatering aroma! And the flavor profile was simply delightful. The cream cheese melts into the broth and heavy cream to create a decadently rich and silky texture. The onion and poblano pepper bring deep, earthy notes to the savory chicken chunks while the cumin, chili powder, and garlic powder deliver that familiar smoky taste I love. The green chilis add a gentle hint of warmth that’s ever so satisfying.
This white chicken chili was a hit at our party, and now it’s a regular dinner choice for us, as well. You simply cannot beat this recipe for a fast, delicious, and comforting meal.
The evolution of chili from red to white
Chili is an iconic American dish with deep regional roots, especially in Texas and the Southwest. White chicken chili is a product of American culinary innovation—created sometime in the 1970s or ’80s when diners wanted something different from the heavy beef- and tomato-based classic. Unlike its “red” cousin, white chili often emphasizes tangy and smoky notes, with influences from Southwestern and Mexican flavors, like green chiles and cumin.
Some attribute the first white chili to a California chef who combined white beans and poultry for a Southwestern riff on French cassoulet. Others believe it simply evolved as cooks experimented with lighter meats and beans commonly available in the region. Regardless of its specific origin story, the dish is especially popular in cooler weather at Halloween parties, game days, and potlucks because it’s a crowd-pleaser that adapts well to slow cookers and Instant Pots
How do I store leftovers?
Let your keto white chicken chili cool completely before storing it—but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this chili for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring frequently to recombine any separated ingredients, until it’s piping hot throughout.
Similar recipes to try
Hungry for more chili recipes that keep it low-carb? Check out this Keto Vegan Chili Recipe, this Keto Chili Recipe Low-Carb And No Beans, this recipe for Low-Carb Steak Chili, this one for First-Place Low-Carb Chili, and this one for Adobo Chicken Chili that’s dairy-free, paleo-friendly, and Whole30-compliant.
Keto White Chicken Chili Low-Carb Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast boneless, skinless, and cut into bite-size chunks
- 1 small yellow onion diced
- 1 poblano pepper diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cloves garlic minced
- 1 can green chiles (4 1/2 ounces)
- 2 cups chicken broth
- 4 ounces cream cheese chopped into chunks
- 1/4 cup heavy cream
- Cilantro chopped, for optional garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken breast, onion, and poblano pepper. Cook, stirring frequently, until the chicken breast chunks are browned on all sides, about 7-8 minutes.
- Add the salt, pepper, chili powder, cumin, and garlic. Cook for another 1 minute, stirring well.
- Add the green chiles and chicken broth to the pot. Bring to a boil, then reduce to a simmer. Let cook uncovered for 10 minutes.
- Add the cream cheese and cook, stirring often, until all the cream cheese melts into the broth, about 4-5 minutes. Stir in the heavy cream and remove the pot from the heat.
- Taste the chili and adjust the seasonings to your liking. If it's too thin, you can return the pot to a low simmer for a few minutes, stirring occasionally, to thicken it. Let the chili rest off heat for 5 minutes to allow the flavors to meld.
- Serve hot, garnished with chopped cilantro, if desired.
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