Spicy Keto White Chicken Chili

The Spicy Keto White Chicken Chili is a creamy, hearty, and comforting bowl of flavor without the carb overload. Shredded chicken simmers with green chiles, jalapeños, and warm spices in a rich base of cream cheese and heavy cream, creating a silky, thick chili without any beans or starchy thickeners. The result is boldly spicy yet perfectly balanced, with a satisfying chew from the chicken and a luxuriously creamy texture that feels indulgent while staying keto-friendly. It is ideal for meal prep, freezes well, and reheats beautifully, making it perfect for cozy weeknight dinners, entertaining with a toppings bar, or a filling make-ahead lunch that keeps you full for hours.

Course Chili, Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Tex-Mex

Keyword gluten free, keto chili, low-carb, meal prep, spicy keto recipes, white chicken chili

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 520kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
measuring cups and spoons
Wooden spoon or spatula
tongs or forks for shredding chicken

Ingredients

For the chili

2 pounds boneless skinless chicken breasts or thighs, raw
2 tablespoons olive oil or avocado oil
1/2 cup yellow onion finely diced
1/4 cup jalapeño finely minced, more or less to taste
4 cloves garlic minced
4 ounces diced green chiles canned, mild or medium
4 cups low-sodium chicken broth preferably unsalted
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 1/4 teaspoons fine sea salt more to taste
1/2 teaspoon black pepper freshly ground, more to taste

For the creamy base

8 ounces cream cheese full-fat, softened and cut into cubes
3/4 cup heavy cream
2 tablespoons fresh lime juice from about 1 lime

Optional toppings

1/2 cup shredded cheddar or pepper jack cheese for serving
1/4 cup sour cream for serving
1/4 cup fresh cilantro chopped, for garnish
1 medium avocado sliced or diced, for serving
2 tablespoons pickled or fresh jalapeño slices for extra heat, optional

Instructions

Pat the chicken dry with paper towels and season it lightly with a pinch of salt and pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
Add the chicken breasts to the pot and sear until lightly golden on each side, about 3 to 4 minutes per side, without cooking them through completely.
Transfer the partially cooked chicken to a plate and set it aside while you build the flavor base.
Add the diced onion and minced jalapeño to the same pot and sauté over medium heat until the onion is softened and translucent, about 4 to 5 minutes, stirring occasionally.
Stir in the minced garlic and cook until fragrant, about 30 seconds, making sure it does not brown.
Add the diced green chiles, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper to the pot and stir to coat the vegetables in the spices.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to incorporate that flavor into the chili.
Return the seared chicken and any accumulated juices to the pot, nestling the pieces into the liquid.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium low, cover, and cook until the chicken is cooked through and very tender, about 15 to 18 minutes.
Transfer the cooked chicken to a cutting board and let it rest for a few minutes until cool enough to handle comfortably.
Shred the chicken using two forks or tongs into bite sized pieces, discarding any large fatty bits if desired.
While the chicken rests, reduce the heat under the pot to low and add the cubed cream cheese to the hot broth, whisking or stirring frequently until it is fully melted and smooth.
Slowly pour in the heavy cream while stirring continuously, keeping the heat low so the dairy warms gently without boiling or separating.
Return the shredded chicken to the pot and stir well to distribute it evenly through the creamy broth.
Simmer the chili uncovered over low heat for 8 to 10 minutes, stirring occasionally, until it has thickened to a rich, creamy consistency that coats the back of a spoon.
Stir in the fresh lime juice and taste the chili, adjusting with additional salt, pepper, or jalapeño if you prefer more heat.
If the chili is thicker than you like, stir in a splash of additional chicken broth to loosen it to your preferred texture.
If the chili is thinner than you like, continue to simmer it uncovered over low heat for a few more minutes, stirring often, until it reduces and thickens further.
Ladle the spicy keto white chicken chili into bowls and top with shredded cheese, sour cream, cilantro, avocado, and jalapeño slices as desired before serving.
For meal prep, let the chili cool completely, then portion it into airtight containers and refrigerate for up to 4 days or freeze for up to 2 months.
Reheat the chili gently on the stove over low to medium low heat or in the microwave on medium power, adding a splash of broth or cream if it has thickened in the fridge.

Notes

To keep this chili firmly keto, avoid adding beans, corn, or starchy thickeners and rely on the cream cheese, heavy cream, and shredded chicken for body and richness. For extra low carb volume, stir in a handful of finely chopped cooked cauliflower or riced cauliflower toward the end of cooking, letting it warm through without overcooking. This chili tastes even better the next day as the flavors meld, so it is ideal for meal prep and make ahead dinners. Adjust the spice level to your preference by starting with less jalapeño and adding more at the end if you want a bolder heat. Serve on its own or over steamed or sautéed cauliflower rice for an extra hearty but still keto friendly bowl.

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