You want big flavor without the carb crash? This Keto Creamy White Chili hits like comfort food turned performance fuel. It’s warm, rich, and silky with just enough spice to make your tastebuds pay attention.
No beans. No filler. Just juicy chicken, lush creaminess, and a bowl that makes weeknights feel like a flex.
Make it once, and you’ll start judging every other chili like a food critic with trust issues.
Why This Recipe Works
This recipe leans into fat for flavor and satisfaction while keeping carbs low. Instead of beans, it uses cauliflower rice and chopped green chiles to add body and heat without spiking your macros. The combo of chicken thighs, cream cheese, and heavy cream creates a lush, velvety base that tastes like it took all day—spoiler: it didn’t.
A squeeze of lime and fresh cilantro brighten everything so it never feels heavy. Plus, it’s versatile: stovetop, Instant Pot, or slow cooker all deliver A+ results.
Shopping List – Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
- 2 tablespoons avocado oil (or olive oil)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 (4–7 oz) can diced green chiles, mild or hot
- 1 jalapeño, seeded and minced (optional for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander (optional but great)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth (low-sodium)
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1 cup cauliflower rice (fresh or frozen)
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional toppings: sliced avocado, shredded Monterey Jack, sour cream, sliced radishes, hot sauce
Instructions
- Season the chicken. Pat the thighs dry and season generously with salt and pepper. This is flavor insurance—don’t skip it.
- Sear for depth. Heat avocado oil in a large pot over medium-high.
Sear chicken 3–4 minutes per side until browned. Remove to a plate. (They don’t need to be fully cooked yet.)
- Sauté the aromatics. In the same pot, add onion and cook 3–4 minutes until translucent. Add garlic, jalapeño, cumin, oregano, coriander, chili powder, and smoked paprika.
Stir 30–60 seconds until fragrant.
- Build the base. Add green chiles and chicken broth, scraping up browned bits. Return chicken (and any juices) to the pot. Bring to a simmer.
- Simmer to tender. Cover partially and simmer 15–20 minutes, until chicken is cooked through and tender.
- Shred the chicken. Remove chicken to a board and shred with two forks.
Return shredded chicken to the pot.
- Creamy upgrade. Stir in cream cheese until melted and smooth. Add heavy cream and cauliflower rice. Simmer 5–7 minutes, stirring occasionally, until thickened slightly and the cauliflower rice is tender.
- Finish bright. Stir in lime juice.
Taste and adjust salt, pepper, and heat (hello, hot sauce) as needed.
- Garnish and serve. Ladle into bowls and top with cilantro, avocado, and shredded cheese if you’re feeling extra. Eat while it’s steaming and smugly satisfying.
Storage Tips
- Fridge: Store in airtight containers up to 4 days. It actually tastes better on day two.
Facts.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove. Add a splash of broth or cream if it thickens too much.
- Reheat: Low and slow.
Medium heat on the stovetop, stirring, to keep the dairy silky—not split.
Benefits of This Recipe
- Keto-friendly and satisfying: High in protein and fat to keep you full without carb heaviness.
- Weeknight simple: One pot, straightforward steps, no culinary gymnastics required.
- Customizable heat: Mild for kids, wild for chili-heads. Your call.
- Meal-prep hero: Holds up beautifully in the fridge and freezer, so future-you says thanks.
- Nutritious profile: Garlic, onion, and spices bring antioxidants; chicken delivers lean protein; cauliflower adds fiber.
Common Mistakes to Avoid
- Skipping the sear: Browning the chicken and aromatics stacks flavor. Don’t rush it.
- Boiling after adding dairy: High heat can cause splitting.
Keep it to a gentle simmer once cream and cream cheese are in.
- Under-seasoning: Taste after the cream goes in and adjust salt, acid, and heat. Cream mutes flavors—compensate.
- Overcooking the cauliflower rice: Mushy cauliflower is a buzzkill. Add it near the end and simmer briefly.
- Using watery broth: Choose a flavorful, low-sodium broth so you can control seasoning and keep richness on point.
Different Ways to Make This
- Instant Pot: Sauté aromatics on Sauté mode.
Add chicken and broth; cook on Manual High for 10 minutes, quick release, shred. Stir in cream cheese, heavy cream, and cauliflower rice on Sauté until creamy.
- Slow Cooker: Sauté onions/garlic/spices in a pan first (worth it). Add everything except dairy and cauliflower rice to the slow cooker; 4 hours on High or 6–7 on Low.
Shred chicken, then stir in cream cheese, cream, and cauliflower rice; cook 20–30 minutes more.
- Dairy-free version: Swap cream cheese and heavy cream for full-fat coconut milk and 2 tablespoons cashew butter. Different vibe, still delicious.
- No-cauliflower: Use diced zucchini or chopped hearts of palm for texture. Keep the simmer short so they don’t sog out.
- Extra protein: Add cooked crumbled chorizo or bacon at the end for smoky intensity.
Is it overkill? Maybe. Will you regret it?
Unlikely.
- Rotisserie hack: Sub in shredded rotisserie chicken. Skip the simmer time and go straight to the creamy finish. Weeknight wizardry, IMO.
FAQ
Is this chili spicy?
It can be as mild or spicy as you want.
Use mild green chiles and skip the jalapeño for gentle heat, or add extra jalapeño and a dash of hot sauce to turn it up.
Can I use chicken breasts instead of thighs?
Yes, but monitor cooking time to avoid dryness. Thighs stay juicier and shred beautifully, which is why they’re the go-to here.
How do I thicken the chili without adding carbs?
Let it simmer uncovered a bit longer after adding dairy, or blend a small portion and stir it back in. You can also add a touch more cream cheese for extra body.
What can I substitute for cream cheese?
Full-fat mascarpone or a mix of heavy cream and a tablespoon of softened butter works.
For dairy-free, use coconut cream plus a little cashew butter for richness.
Do I really need the lime juice?
Yes, it wakes up the flavors. The acidity cuts the richness and makes everything pop. It’s the quiet MVP, FYI.
How many carbs are in a serving?
Exact macros vary by brands and toppings, but a typical serving lands around 6–8g net carbs without optional toppings.
Use a tracker with your specific ingredients for precision.
Can I make it ahead?
Absolutely. It’s meal-prep friendly and reheats like a champ. Add a splash of broth or cream when reheating to maintain that silky texture.
What toppings work best?
Avocado, cilantro, shredded Monterey Jack, sour cream, sliced radishes, and hot sauce.
Keep it keto by avoiding tortilla strips or high-carb add-ons.
In Conclusion
Keto Creamy White Chili is the kind of bowl that makes you forget you’re eating “healthy.” It’s rich, bright, and ridiculously comforting—without the carb coma. Keep this in your weekly rotation, tweak the heat to your mood, and stock extras for future cravings. One pot, big payoff, zero guilt.
That’s a win in any kitchen playbook.
