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Keto White Chicken Chili

This Keto White Chicken Chili recipe is the perfect comfort food. Our Keto Chili recipe is loaded with flavor but not carbs! Bean-less white chicken chili is one the entire family will enjoy. Plus this Easy White Chicken Chili recipe is ready in under 40 minutes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, lunch
Cuisine: American
Keyword: 9 Net Carbs, Chicken Breast Recipes, Chicken Thighs Recipes, Easy Soup Recipes, Keto Soup Recipes, Low Carb Soup Recipes, Soup REcipes
Servings: 6
Calories: 372kcal
Author: Lighter Kitchen
Cost: $15


  • 4 Tbsp Butter, divided
  • 1.5 lb Skinless and Boneless Chicken Breast or Thighs (*Note 1)
  • 1/2 cup Onion, Diced
  • 1 Bell Pepper, Diced (*Note 2)
  • 1 Jalapeno, Seeded and Diced (*Note 3)
  • 1 Can Diced Green Chilis (14.5 oz)
  • 1 Tbsp Garlic, Diced
  • 1 Tbsp Cumin
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Cayenne (Note 4*)
  • 1/4 tsp Black Pepper
  • 4 cups Chicken Stock
  • 1/4 cup Heavy Whipping Cream
  • 4 oz Cream Cheese, Softened


  • In a large pot or dutch oven, melt 2 Tbsp butter over medium high. Add chicken and sear both sides until golden. Set aside.
  • Add the remaining butter, along with the onion, bell pepper, diced jalapeños and green chilis. Sauté for 2-3 minutes. (*Note 5)
  • Add the garlic, cumin, oregano, salt, paprika, cayenne and black pepper and sauté for 1 minute. (*Note 6)
  • Add the seared chicken and chicken broth to pot. Bring to boil, then turn down heat to low, cover pot and simmer for 15-20 minutes until chicken is cooked and ready to be shredded.
  • Remove chicken from chili, shred it and return it to pot.
  • Add cream cheese and heavy whipping cream and simmer for 8-10 minutes until cream cheese has melted and is fully incorporated into the chili.


Note 1: Nutritional Values are for chicken breast. If using chicken thighs, make sure to update the nutritional values.
Note 2: This recipe is perfect for any color Bell Pepper. Pick your favorite!
Note 3: Feel free to leave the seeds in, if you like a spicer chili!
Note 4: Can omit the cayenne if you prefer a more mild chili or double it for some extra kick!
Note 5: If using chicken thighs, there should be enough fat rendered, from searing, to use to sauce the jalapeños, bell pepper and onion. No need to add the additional 2 TBSP of butter.
Note 6: If the bottom pot starts to darken/burn in this step, turn heat down to medium, add a splash of the chicken stock and scrape the bottom of the pan to loosen it up.