Last Updated on by Jean Choi 78 Comments
EF
LC
NF
P
W3
Jump to Recipe Print Recipe
Delicious and creamy Keto White Chicken Chili is an easy and comforting weeknight dinner that’s Whole30 compliant, Paleo, and full of flavor! Garnish with your favorite toppings and enjoy a one-pot, complete meal full of nourishing ingredients!
What Makes This Recipe Great
What is it about creamy soups that make us feel instantly warm, cozy, and nourished? Packed with veggies and bone broth, and I just don’t know if I could survive winter without a bowl of yummy soup every few days. It’s truly comfort food at its finest!
I made this Keto White Chicken Chili twice in the past week because my husband and I couldn’t get enough of it. He even told me that he likes it better than the regular traditional chili I make, and I think I have to agree with him. It’s full of flavor from the delicious combination of spices, and the shredded chicken adds a great texture that will have you forgetting that the recipe doesn’t include beans. Hope you enjoy this low-carb recipe as much as we did!
Another great part about this recipe is all the yummy toppings that you can put on it, which adds additional flavor and textures. For me, I can go wild with all the cilantro and avocado slices, but you can customize the toppings with whatever you like, such as jalapeño slices, shredded cheese, sour cream, lime juice, and tortilla chips.
Ingredient Notes
- Chicken Thighs or Chicken Breasts: I personally recommend chicken thighs over boneless skinless chicken breasts any day because it’s so much more tender and flavorful. However, either one will work for this recipe. Try to purchase pasture-raised chicken if you can. You can also use rotisserie chicken for this as well.
- Diced Green Chiles: You can purchase a small can of diced green chilis at most grocery stores. If you prefer some extra spice, you can substitute it with fire-roasted diced green chili, which also comes in a can.
- Coconut milk: Make sure to use full-fat, canned coconut milk for the creamy texture. It won’t be the same if you use the light version! If you’re not sensitive to dairy, and it fits with your dietary needs, you can substitute heavy cream.
- Onion
- Celery
- Garlic cloves
- Spices: Ground cumin, chili powder, coriander, dried oregano, sea salt, and ground black pepper
- Bone broth or Chicken broth
- Jalapeno
- Garnish: Cilantro, avocado, and more!
Step-by-Step Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.
- Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
- Cook the chicken for 5 minutes until the chicken is browned on all sides.
- Add the broth and diced green chili, and let the soup come to a boil.
- Lower the heat to medium-low and let it simmer for 15 minutes.
- Transfer the chicken to a bowl and use 2 forks to shred it completely.
- Add the chicken back to the soup, then add in coconut milk.
- Turn up the heat to medium-high, then let the mixture come back to a boil.
- Let it boil for 10 minutes until the soup is slightly reduced and thickened.
- Take off the heat and serve topped with your favorite garnish.
Expert Tips
- Thickener: If your soup is too thick, add a bit more chicken broth to get it to your desired consistency. If it’s too thin, feel free to add a teaspoon of tapioca starch or arrowroot powder.
- Nutrition: This recipe is packed with protein and fiber– check out the nutritional information in the recipe card below. Keep in mind that if you make any substitutions, it will change the nutritional content.
- Spice: This is a mild keto chili recipe. If you prefer more spice, add a bit of cayenne pepper or more jalapeno.
- Veggies: Feel free to add additional veggies according to your needs and preferences– corn, cauliflower rice, and white beans are good options, though they do alter the carb count a bit.
Serving Tips
Serve this keto white chicken chili warm with toppings of your choice. Some great options include green onions, fresh cilantro, jalapeno slices, lime wedges, shredded pepper jack cheese, shredded cheddar cheese, sour cream, red onion, tortilla chips, and more!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions and top with your favorite toppings! I recommend storing the soup and toppings separately.
To freeze, let your keto white chicken chili cool completely to room temperature. Then, transfer to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge, then heat and serve!
Recipe FAQs
How many carbs are in keto white chicken chili?
In a serving of this soup, there are 352 calories and just 5 net carbs!
What can I add to white chicken chili to make it thicker?
Arrowroot powder or tapioca starch are great, keto-friendly options.
More Chili Recipes
Instant Pot Whole30 Chili
Slow Cooker Buffalo Chicken Chili
Sweet Potato Chili
Easy Chili con Carne
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!
Keto White Chicken Chili Recipe (Whole30, Paleo)
Delicious and creamy Keto White Chicken Chili is an easy and comforting weeknight dinner that's Whole30 compliant, Paleo, and full of flavor! Garnish with your favorite toppings and enjoy a one-pot, complete meal full of nourishing ingredients!
4.94 from 15 votes
Print Pin Rate
Course: Main Course, Soup
Keyword: keto white chicken chili
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Servings: 6 servings
Calories: 352kcal
Ingredients
- 1 tbsp coconut oil
- 1 onion diced
- 2 celery sticks chopped
- 4 garlic cloves minced
- 2 jalapeño peppers seeded and membranes removed, diced
- 1½ lbs skinless boneless chicken thighs or breasts
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp coriander
- 1 tsp dried oregano
- 1 tsp sea salt
- ⅛ tsp ground black pepper
- 4 cups bone broth or chicken broth
- 4 oz can of diced green chili
- 14 oz can of full fat coconut milk
- Optional garnish: cilantro avocado slices, and/or more jalapeño slices
Instructions
Heat coconut oil in a large pot or Dutch oven over medium heat.
Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.
Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
Cook the chicken for 5 minutes until the chicken is browned on all sides.
Add the broth and diced green chili, and let the soup come to a boil.
Lower the heat to medium-low and let it simmer for 15 minutes.
Transfer the chicken to a bowl and use 2 forks to shred it completely.
Add the chicken back to the soup, then add in coconut milk.
Turn up the heat to medium-high, then let the mixture come back to a boil.
Let it boil for 10 minutes until the soup is slightly reduced and thickened.
Take off the heat and serve topped with your favorite garnish.
Nutrition Facts
Keto White Chicken Chili Recipe (Whole30, Paleo)
Amount Per Serving (1 serving – makes 6)
Calories 352Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 17g106%
Cholesterol 108mg36%
Sodium 652mg28%
Potassium 555mg16%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 380IU8%
Vitamin C 16.4mg20%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Expert Tips
- Thickener: If your soup is too thick, add a bit more chicken broth to get it to your desired consistency. If it’s too thin, feel free to add a teaspoon of tapioca starch or arrowroot powder.
- Nutrition: This recipe is packed with protein and fiber– check out the nutritional information in the recipe card below. Keep in mind that if you make any substitutions, it will change the nutritional content.
- Spice: This is a mild keto chili recipe. If you prefer more spice, add a bit of cayenne pepper or more jalapeno.
- Veggies: Feel free to add additional veggies according to your needs and preferences– corn, cauliflower rice, and white beans are good options, though they do alter the carb count a bit.
Serving Tips
Serve this keto white chicken chili warm with toppings of your choice. Some great options include green onions, fresh cilantro, jalapeno slices, lime wedges, shredded pepper jack cheese, shredded cheddar cheese, sour cream, red onion, tortilla chips, and more!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions and top with your favorite toppings! I recommend storing the soup and toppings separately.
To freeze, let your chili cool completely to room temperature. Then, transfer to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge, then heat and serve!