This keto white chicken chili is exactly the recipe you didn’t know you were missing. With fresh ground chicken, green salsa and chilis, heavy whipping cream, and tons of fresh cheese, it’s the perfect blend of spice and creamy flavor. It’s a WHOLE LOTTA YUM!
Keto White Chili
This keto chicken chili recipe is a quick stovetop version of our keto chili without beans, except we swapped chicken for beef, green salsa for red sauce, and added cream and cheese. It almost reminds me of a cross between our beef keto chili and our green chili chicken casserole.
My husband even said this was his favorite recipe I made for the blog in the past month! Trust me, it’s a winner!
The original plan was to keep the original keto chili recipe and just make the meat and sauce swaps, but traditional chili has bell peppers in it….which we did not have in our fridge or freezer. Being 2020 and all, we got resourceful and opened the pantry. Since we did have canned green chilis on hand, those became our bell pepper swap. And, if I do say so myself, mild green chilis were a great addition!
You could of course include a simple green salad or rice cauliflower on the side. And that doesn’t mean though you can’t add a little something sweet to the end of your meal. Finish off your keto chicken chili with these keto blondies or these 3 ingredient keto peanut butter cookies.
Why You’ll Love This!
- Ground chicken is a great meat for chili and holds up well to both pan-frying and then simmering in the sauce.
- With both heavy cream and cheese in the sauce, this chili is a hearty meal.
- Green chilis are the perfect replacement for bell peppers and compliment the cream and cheese.
- Made without beans, this white chicken chili is both low-carb and keto, plus it’s naturally gluten-free!
If you enjoy keto white chicken chili be sure to check out these other keto chili recipes: chili without beans, green chili casserole, and chicken green chili bake.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
This list might seem long, but it’s going to be so worth it. And, since most of the items are ready to go the prep-work is minimal but the flavor is max.
- ground chicken
- onion – we used a white onion but red or sweet would work also.
- garlic – minced fresh garlic, from a whole garlic clove, frozen minced garlic, or jar garlic.
- green salsa
- taco seasoning – no sugar added or homemade
- green chilis – mild or hot canned chilis
- chicken broth – bone broth works well too
- heavy whipping cream – make sure the whipping cream is a brand with zero carbs.
- Monterey jack cheese – shredded, we prefer to shred our own to keep the carbs down
Variations
- Ground Chicken – Depending on what protein is in your fridge or freezer, you can swap ground turkey, pre-cooked shredded chicken, or use grocery store rotisserie chicken.
Diet Adaptations
To keep the carbs as low carb as possible in the keto chicken chili, you’ll want to either use store-bought taco seasoning that doesn’t have sugar added OR make your own homemade taco season and to keep extra on hand for dinners in a hurry.
Step by Step Instructions
Keto green chicken chili is a one-pot meal and really, everything you need for your dinner is in that one bowl.
Prep Ingredients
Heat 2 Tbsp of olive oil over medium heat in a large skillet.
Cook the ground chicken until it’s no longer pink, which takes about 10 minutes.
Drain all but 1 Tbsp of the grease from the pan.
Remove the chicken and set it aside.
Assemble
Cook the onion until soft, which takes about 7-8 minutes. Feel free to add more oil to the pan to cook the onions, if needed.
Add the garlic and continue cooking for 1 additional minute.
Mix in the jar of green salsa, the taco seasoning, diced green chilis, and chicken broth.
Stir to combine.
Cook
Heat the keto white chicken chili recipe until warm and starting to bubble.
Add the cooked chicken back to the pot and simmer for 20-30 minutes.
Stir in the heavy whipping cream and Monterey jack cheese until the cheese is melted.
Serve warm and enjoy! Makes 6 portions.
Optional garnishes include cilantro, sour cream, avocado, jalapeno slices, olives, or green onions.
Recipe Tips
- Because ground chicken has less fat than ground beef you are going to want to make sure you add the oil to the pan before you start cooking it.
- Feel free to add some taco seasoning to your ground chicken while it is cooking for some extra flavor in your chili.
- If you’d prefer, you can opt for ground turkey instead of chicken for your low-carb chicken chili.
- While the whole dish can be ready after the 30-minute simmer, feel free to let the meal continue to simmer and the flavors continue to marinate. Just be sure to hold off adding your cream and cheese until you are ready to serve.
Common Questions
You can store any leftover low-carb chicken chili in the fridge in a covered container for up to 4 days.
Keto green chicken chili is a one-pot meal and everything you need for your dinner is in that one bowl. You could include a simple green salad or rice cauliflower on the side. Or opt to serve a delicious low-carb dessert of keto blondies or 3 ingredient keto peanut butter cookies.
Yes, you can freeze your low-carb white chicken chili, but you are going to want to freeze it before you add the cream and cheese as these don’t reheat well. Freeze your prepared chili for up to 3-months and add the dairy ingredients after it is warmed through.
More Keto Chicken Recipes
Looking for more keto chicken recipes?
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Keto White Chicken Chili
Thick, creamy, and hearty you won't even miss the beans in this simple stovetop creamy keto chicken chili.
Ingredients
- 2 lb ground chicken
- 1 onion, diced
- 4 tsp garlic, minced
- 15 oz jar green salsa
- 2 Tbsp taco seasoning (no sugar added or homemade)
- 4 oz jar green chilis, mild or hot
- 1.5 cups chicken broth
- 1/4 cup heavy whipping cream
- 2 cups Monterey jack cheese, shredded
Instructions
- Heat 2 tbsp of olive oil over medium heat in a large skillet
- Cook the ground chicken until it's no longer pink, which takes about 10 minutes. Drain all but 1 Tbsp of the grease from the pan. Remove the chicken and set it aside.
- Cook the onion until soft, which takes about 7-8 minutes. Feel free to add more oil to the pan to cook the onions, if needed. Add the garlic and continue cooking for 1 additional minute.
- Mix in the jar of green salsa, the taco seasoning, diced green chilis, and chicken broth.
- Stir to combine and heat the keto white chicken chili recipe until warm and starting to bubble.
- Add the cooked chicken back to the pot and simmer for 20-30 minutes. Stir in the heavy whipping cream and Monterey jack cheese until the cheese is melted.
- Serve warm and enjoy! Makes 6 portions.
Notes
- Because ground chicken has less fat than ground beef you are going
to want to make sure you add the oil to the pan before you start cooking
it. - Feel free to add some taco seasoning to your ground chicken while it is cooking for some extra flavor in your chili.
- If you’d prefer, you can opt for ground turkey instead of chicken.
- While the whole dish can be ready after the 30-minute simmer, feel
free to let the meal continue to simmer and the flavors continue to
marinate. Just be sure to hold off adding your cream and cheese until
you are ready to serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Fody Foods Vegan Taco Seasoning | Flavorful Blend | Low FODMAP Certified | Gut Friendly No Onion No Garlic | IBS Friendly Kitchen Staple | Gluten Free Lactose Free Non GMO | 4.02 Ounce -
Lodge L10SK3ASHH41B Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-Inch
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Mission Carb Balance Soft Taco Flour Tortillas | Low Carb, Keto | High Fiber, No Sugar | Small Size | 8 Count
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 513Total Fat 32gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 15gCholesterol 208mgSodium 1205mgCarbohydrates 9gNet Carbohydrates 7gFiber 2gSugar 5gProtein 47g
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Karen says
This looks good! Can this chili be frozen?
WholeLottaYum says
Yes! Ideally, I’d freeze it before adding the whipping cream and cheese and then add them when you go to reheat the chili.
Nursngrl says
I used shredded chicken breast instead of ground chicken. This recipe is delicious!
Luci C. says
This was simple and quick to make. Also it was delicious my family and I enjoyed it.
Domenica says
Is it really a 40oz jar of chiles? That seems like a lot.
WholeLottaYum says
Thanks for catching that, it said 4Oz which should be one 4 oz can. It’s been updated!