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Ultra Creamy 30-Minute Keto White Chicken Chili (No Beans)

A close-up of a bowl of creamy keto white chicken chili topped with sour cream and fresh cilantro.
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This easy keto white chicken chili delivers rich, creamy comfort food fast. It uses tender shredded chicken and green chiles, thickened without beans, making it perfect for a quick, low-carb weeknight dinner.

Ingredients

Scale
  • 2 tbsp butter or avocado oil
  • 1 medium yellow onion, chopped
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (4 oz) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1/4 cup sour cream or plain Greek yogurt (for topping, optional)
  • Shredded Monterey Jack cheese (for topping, optional)

Instructions

  1. Melt the butter or heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and jalapeño (if using). Cook until the onion softens, about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the shredded chicken, diced green chiles (with liquid), and chicken broth to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low. Add the cubed cream cheese, one piece at a time, stirring constantly until each piece is fully melted and incorporated into the broth, creating a creamy base.
  6. Stir in the heavy cream. Continue to simmer gently for 5 to 10 minutes, allowing the chili to thicken slightly. Do not boil once the cream cheese is added.
  7. Taste and adjust salt and pepper as needed.
  8. Serve hot, garnished with fresh cilantro and your favorite low-carb toppings like sour cream or shredded cheese.

Notes

  • For an Instant Pot version, sauté the onions and spices using the Sauté function. Add the remaining ingredients (except heavy cream and garnishes), seal, and cook on High Pressure for 5 minutes, followed by a natural pressure release for 10 minutes. Stir in the heavy cream before serving.
  • If you prefer a thicker chili without using extra cream, dissolve 1 teaspoon of xanthan gum in 1 tablespoon of cold water, then whisk it into the simmering chili until thickened.
  • Rotisserie chicken is a great time-saver for this recipe. You will need about 4 cups of shredded meat.

Nutrition

Find it online: https://devourdish.com/keto-white-chicken-chili-recipe/