This keto white chicken chili is thick, creamy, and unbelievably satisfying. It’s delicious low carb chili recipe that my whole family loves, and yours will too. Guaranteed!
You know those comfort food recipes where you take one bite and think to yourself “Dang, I should have made a double batch!”? This Keto White Chicken Chili is one of those recipes.
And because my whole family loves it, I’ve made it a habit to double the recipe every time. Because then I can guarantee that there is at least a bowl or two leftover for lunch the next day.
Hearty keto chicken chili is just what the doctor ordered to soothe our winter-battered souls. It’s thick and full of flavor, with just enough kick to warm you right down to your toes.
Best of all, it’s insanely easy to make. Just pop the ingredients in your slow cooker and in a few short hours, dinner is done.
Check out more of my Keto Slow Cooker Recipes for easy dinner ideas.
Why you will love this recipe
This keto white chicken chili recipe is from my popular cookbook, Easy Keto Dinners. My husband and I were casting around for an easy meal we could freeze and take on a ski trip. He mentioned chili and I knew this would be perfect.
This is an ideal recipe for your slow cooker (or an Instant Pot). I call it a “dump-and-run recipe”. You simply put all the ingredients in your pot, turn it on, and walk away. It practically cooks itself. All you need to do is shred the chicken and blend the soup at the end. Dinner is done!
And Keto White Chicken Chili is a fantastic one-pot meal. The creaminess and thickness in this recipe comes from cauliflower so you are getting your meat and veggies all in one hearty soup. No need to prep any extra sides.
Did I mention it also freezes like a dream? You can make a big batch and divvy it up for future meals. It’s a great way to get ahead on your meal prep!
Reader Reviews
“I have made this 3 times in 3 weeks, doubling the recipe each time. I have used boneless skinless thighs, bone-in, skin on thighs, 2 jalapenos without seeds, 3 jalapenos with seeds, half coconut oil/half bacon grease, full amount of coconut oil….it comes out AMAZING every single time!” — Kristin
“This is so good! I mean seriously good! So easy and very tasty! My family doesn’t know that the base is cauliflower. They think it is blended northern beans, and it tastes that creamy and rich.” — Alisa
“I made this yesterday and reheated it for dinner tonight. It was delicious! I didn’t have any jalapeños but had a small can of green chilies. It was sooo good. My husband asked for a second bowl. Thank you Carolyn for another great recipe!” — Doris
Ingredients you need
- Chicken: I like to use chicken thighs for a bit more flavor but chicken breasts will work as well.
- Cauliflower: Cauliflower thickens the chili and adds creaminess. It also means you can make it completely dairy-free if you like!
- Green chilies: I like to add a few ounces of fire-roasted mild green chilies. It adds a depth of flavor to the chili that really takes it over the top.
- Jalapeno: This isn’t a very spicy chili as is but you can adjust to your own taste. Leave the jalapeño seeds in for more heat or remove them for less heat.
- Cumin: Ground cumin is a classic chili spice.
- Kitchen staples: Chicken broth, onion, garlic, salt, and pepper.
Step by Step Directions
1. Place all of the ingredients except the cilantro in a large slow cooker (4 to 6 quarts). Cook on high for 4 hours, or low for 8 hours.
2. Remove the chicken to a plate and shred with two forks. Use an immersion blender to blend the soup until it is mostly creamy. Return the chicken to the pot and mix well.
3. Serve with chopped cilantro, shredded cheese, and avocado, if desired.
Expert Tips
This recipe is so easy that I don’t have too many extra tips for you. But here are a few things to keep in mind:
- Fresh cauliflower works just as well as frozen. I just find frozen faster since I don’t have to cut it into florets.
- You can also make this in an Instant Pot, but I recommend reducing the broth by about a cup. Pressure cookers force a lot of liquid out of vegetables and meat, so it will end up thinner if you don’t reduce the broth.
- This is a dairy-free recipe but you can make it richer and creamier by adding half a cup of heavy cream at the end. You could also use coconut cream.
Frequently Asked Questions
Conventional white chicken chili typically contains white beans, corn, and other high carb ingredients. And it can have 35g of carbs or more per serving. But this Keto White Chicken Chili recipe has only 8.1g total carbs and 2.6g fiber per serving. So it has only 5.5g net carbs per bowl!
A great way to thicken white chicken chili without adding carbs is to add cauliflower. You can use fresh or frozen cauliflower, and simply blend it up with the rest of the ingredients. I use this same trick in my Buffalo Chicken Soup and it turns these soups into full one-pot meals!
Store this soup in a covered container in the fridge in the fridge for up to 5 days. You can also freeze it for several months.
More hearty keto soups
Keto White Chicken Chili Recipe
Equipment
Ingredients
- 1 1/2 lb (680.39 g) chicken thighs, boneless and skinless
- 3 cups (709.76 ml) chicken broth
- 12 ounces (340.2 g) frozen cauliflower florets
- 4 ounces (113.4 g) fire roasted canned green chilies, (optional, adds great flavor!)
- 1/4 cup (40 g) chopped onion
- 2 tbsp coconut oil, or avocado oil
- 1 medium jalapeno pepper, chopped, (leave seeds in for extra heat)
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- Chopped cilantro
Instructions
- Place all of the ingredients except the cilantro in a large slow cooker (4 to 6 quarts). Cook on high for 4 hours, or low for 8 hours.
- Remove the chicken to a plate and shred with two forks. Use an immersion blender to blend the soup until it is mostly creamy. Return the chicken to the pot and mix well.
- Serve with chopped cilantro, shredded cheese, and avocado, if desired.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Loved the flavors, modified a bit due to what I had on hand. Made this on the stove using rotisserie chicken meat. Added some celery, carrot matchsticks, and leftover cauli rice instead of the florets. Blending really is important to disguise the cauliflower. Did add the cream at the end. I know mine had a bit more carbs, but it was worth it!
This soup has been so perfect for us lately – warming, comforting, and reminds us of a favorite soup pre-keto-lifestyle. Thank you for always finding ways to make food wonderful and healthy! I think you are a saint.
Thank you!
looks wonderful
My friends and I loved this chili!!!! I’ll be making it again!
Carolyn – I made this and absolutely loved it! it had a nice amount of spicy heat, and reheats beautifully for leftovers.
Great to hear!
This is delish!
You’re right, this is a dump and run soup; it tastes fantastic and is so easy. It also smells divine as it’s cooking!
i dont understand what the 2 tablespoons of coconut oil or avacado oil are for? just add to slowcooker?
We liked this recipe, but it felt more like a soup to us than a chili. my recommendation to other folks is to consider adding some more topping, like cheddar cheese, raw onion if you can handle a couple extra carbs, etc. If I weren’t doing keto I would totally add some corn, too. I might do that for my spouse and kid next time, do it has a little more texture.
Best soup ever…. Another amazing recipe!
Made this last night and it was delish! I was being lazy, and my chicken was already falling apart so it blended a bit too much together & came out more split pea soup consistency. But will definitely make it again, yum!
Love, love, loved this soup. I will be making it often. Thank you
Tastes just as rich without the beans I usually would cook with. I added some hot sauce on top and it was just as I remember it!