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Keto White Chicken Chili

Cast Iron Keto
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5 from 3 votes

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This Keto White Chicken Chili is made with just 5 simple ingredients for an easy and comforting low-carb soup.

white chicken chili in a black bowl topped with diced avocado

Indulge in a creamy and comforting bowl of Keto White Chicken Chili, the perfect dish to warm your heart and satisfy your cravings without breaking your low-carb diet.

This delicious meal is packed with tender chicken, rich spices, and creamy avocado, providing a healthy and satisfying classic meal that will surely please the entire family.

Enjoy a fantastic combination of flavors and textures while benefiting from the nutritious ingredients that make this recipe a guilt-free pleasure.

Whether you're following a keto lifestyle or simply looking for a hearty flavor, this recipe makes the perfect choice to savor on a chilly day or as a comforting dinner after a long day.

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Can you call a soup "chili" if it doesn't have beans? We're going to go with a yes. This Keto White Chicken Chili is one of our favorite meals.

It's easy, too; just a few simple ingredients and spices from your pantry, and you're well on your way to a nourishing meal the entire family will love.

Chef's note

I recommend using high-quality ingredients, such as organic chicken and fresh spices, to ensure the best taste and nutritional value. Don't hesitate to adjust the spiciness to suit your preferences, and feel free to add your favorite keto-friendly toppings for an extra touch of personalization. 

  • Prep Time: 5 minutes
  • Cooking Time: 30 minutes
  • Total Time: 35 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

For more inspiration check out our Chicken recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 teaspoon cumin (ground)
  • 2 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • 8 cups chicken bone broth
  • 1 cup salsa verde
  • 1 pound skinless chicken breasts
  • 2 avocados, diced

Ingredient substitutions

  • Olive oil: You can use avocado oil or coconut oil for a different flavor profile or based on your personal preference.
  • Ground cumin: You can use ground coriander or a combination of ground caraway and chili powder as an alternative.
  • Chicken bone broth: You can use vegetable broth as a substitute. However, using bone broth provides additional nutrients and a richer flavor.
  • Salsa verde: You can use a combination of green tomatillo salsa and chopped green chilies.
  • Chicken breasts: Feel free to use boneless chicken thighs for a more tender and juicier result. Just ensure to remove the skin and trim excess fat to maintain the keto-friendliness of the recipe.

Additional ingredients

  • Cheese: Add shredded cheese like Monterey Jack, cheddar cheese, or pepper jack cheese for a heavy cream texture. A few ounces of cream cheese can also be an option.
  • Sour cream: A dollop of keto-friendly sour cream on top adds richness and helps balance the spices.
  • Fresh cilantro: Sprinkle freshly chopped cilantro over the chili for a burst of freshness and color.
  • Lime wedges: Serve lime wedges on the side for an optional squeeze of tangy flavor that complements the dish beautifully.
  • Jalapeños: For those who love a bit of heat, add sliced jalapeño pepper as a topping or mix them into the chili while cooking and serve with a side of cauliflower rice.

Cooking tools required

To make this heavenly soup, you will need the following essential tools:

  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Large pot or Dutch oven (for stovetop method)
  • Crock Pot (for slow cooker method)
  • Instant Pot (for Instant Pot method)
  • Wooden spoon or spatula
  • Tongs or forks 

How to make Keto Chicken Chili: step-by-step guide

ingredients or less sliced jalapeños, and some cilantro also make great toppings.

Cooking methods

  • Stove Top
  • Instapot
  • Slow Cooker

Preparation steps

  1. Gather all the ingredients and tools needed for the recipe.
  2. Wash your hands and clean the kitchen workspace.
  3. Rinse and pat dry the chicken breasts.
  4. Dice the onion and avocado.
  5. Measure out the ground cumin, garlic powder, cayenne pepper, chili powder, olive oil, and salsa verde.
  6. Prepare the chicken broth by measuring out store-bought broth or making homemade broth.
  7. Have your cooking tools, such as the pot or Dutch oven, Instant Pot, or stock pot, ready and clean for use.

Stovetop

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-5 minutes.
  3. Stir in the ground cumin, garlic powder, cayenne pepper, and chili powder. Cook for 1-2 minutes, until fragrant.
  4. Pour in the bone broth and salsa verde. Bring the mixture to a simmer.
  5. Add the chicken breasts to the pot, submerging them in the liquid. Cook for 20-25 minutes or until cooked through.
  6. Remove them from the pot and shred them using two forks. Return the shredded chicken to the pot.
  7. Add the diced avocados to the chili and stir gently to combine.
  8. Serve the soup hot, garnished with your favorite toppings, if desired.

Instant Pot

  1. Set the Instant Pot to "Sauté" mode and add 2 tablespoons of olive oil.
  2. Sauté the onion until translucent, about 3-5 minutes.
  3. Add spices and cook for 1-2 minutes, until fragrant.
  4. Pour in bone broth and salsa verde. Add chicken breasts, ensuring they are submerged in the liquid.
  5. Close the lid and set the Instant Pot to "Pressure Cook" or "Manual" mode. Cook for 15 minutes under high pressure.
  6. After the cooking time is up, quickly release the pressure.
  7. Remove the chicken breasts, shred them using two forks, and return them to the pot.
  8. Add the diced avocados and stir gently to combine.
  9. Serve it hot, and use it as a taco soup or main course.

Slow Cooker

  1. Sauté the onion and spices in a skillet, then transfer to the slow cooker.
  2. Add the chicken bone broth, salsa verde, and boneless chicken breasts to the slow cooker.
  3. Slow cook for 6-8 hours or high for 3-4 hours.
  4. Shred the chicken and add diced avocados.
  5. Serve hot with toppings, if desired.

Chef's pro tip

To enhance the flavor of this low-carb Chicken with Chili powder, try sautéing the spices with the onions. This process releases the essential oils from the spices and infuses them into the oil, making them more aromatic and flavorful. This small yet impactful step can elevate your keto chicken to a whole new level.

How to make it healthier

  • Use low-sodium bone broth: Opt for a low-sodium bone broth to reduce the overall sodium content. This can help to manage blood pressure and promote heart health.
  • Add more vegetables: Incorporate additional low-carb vegetables like green bell pepper, zucchini, or spinach to increase the fiber and nutrient content of the chili. This not only adds extra flavor but also boosts the overall health benefits of the dish.
  • Choose lean chicken: Use lean meat to avoid excess fat as much as you can. This will help to reduce the calorie and saturated fat content.
  • Top with fresh herbs: Garnish the chili with fresh cilantro, parsley, green chilis, or green onions for an extra boost of incredible flavor and antioxidants without adding extra calories or carbs.

Time-saving tips

  • Pre-measure and pre-chop ingredients: Before you start cooking, measure and chop all the ingredients to have everything ready. This will streamline the cooking process and save you time.
  • Use pre-cooked meat: If you have leftover cooked meat or rotisserie chicken, you can shred or dice it and use it in this recipe.
  • Prepare spices in advance: Combine all the spices (ground cumin, garlic powder, cayenne pepper, and chili powder) in a small bowl, so they're ready to be added when needed.

What can I prepare ahead of time?

  • Chop onions and dice avocados: You can chop the onions, dice them ahead of time, and store them in separate airtight containers in the refrigerator.
  • Pre-measure spices and liquids: Measure out the spices, bone broth, and salsa verde in advance so they're ready to be used when needed.
  • Shred chicken: If you have time, you can cook it ahead of time and store it in the refrigerator. When you're ready to make the chili, add shredded chicken to your recipe.

Storage and reheating instructions

Storage

  • Cool the leftovers: Allow the soup to cool to room temperature before storing.
  • Use airtight containers or sealable plastic bags: Transfer the cooled leftovers to airtight containers or sealable plastic bags to maintain freshness and prevent any unwanted odors in the refrigerator.
  • Store in the refrigerator: Keep the leftovers in the refrigerator for 3-4 days.

Reheating

  • Stovetop method: Place the leftovers in a non-stick pan or skillet over low-medium heat. Stir gently and continuously until warmed through, adding a little chicken broth or water if necessary to prevent sticking. This method helps retain the texture and ensures even heating.
  • Microwave method: Transfer the leftovers to a microwave-safe dish and cover them with a lid or plastic wrap. Make sure to leave a small opening for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious when removing the cover or plastic wrap, as steam can be very hot.

Expert tip: When reheating, be careful not to overheat the chili, as it can cause the avocados to become mushy.

Recipe wrap-up and conclusion

In conclusion, this Keto White Chicken Chili is a delicious, comforting, healthy low, carb meal. With its rich, creamy texture and robust flavors, it's guaranteed to satisfy your cravings for a warm and hearty dish.

Whether you prefer it spicy or mild, this dinner recipe can be easily customized to your taste buds. It's perfect for meal prep or feeding a crowd, and the leftovers can be stored and reheated easily. So, gather your ingredients, put on your apron, and get ready to enjoy a warm bowl of low-carb chicken chili that will leave you feeling both satisfied and nourished.

Keto White Chicken Chili in a black bowl

Frequently asked questions

Yes, it does have carbs, but our soup recipe is specifically designed to be low in carbs, making it suitable for those following a keto or low-carb diet.

The number of carbs can vary depending on the ingredients used. The carb content is kept to a minimum, with each serving containing only a few grams of carbs.

It is thickened by the natural creaminess of the avocados and the use of a small amount of cream cheese.

Looking for more Keto soup recipes? Check these out!

📖 Recipe

white chicken chili in a black bowl topped with diced avocado

Keto White Chicken Chili

This Keto White Chicken Chili is so delicious and easy it is sure to be a crowd pleaser and a weekly staple.
5 from 3 votes
Print Rate Pin Recipe
Course: Main Course, Soup
Cuisine: Mexican
Keyword: 5-Ingredient
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 423kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • 8 cups chicken bone broth
  • 1 cup salsa verde
  • 1 pound chicken breasts
  • 2 avocados diced

Instructions

  • Heat oil over medium heat in a 5-quart cast-iron Dutch oven.
  • Sauté onion for 3-4 minutes until soft. Add spices, and cook a minute longer until fragrant.
  • Add in remaining ingredients (except avocado) and simmer for 20 minutes.
  • Remove chicken, shred, then return to pot. Taste for salt.
  • Divide the soup between 4 bowls and top with diced avocado. Serve.

Nutrition

Nutrition Facts
Keto White Chicken Chili
Amount Per Serving
Calories 423 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 73mg24%
Sodium 2273mg99%
Potassium 1474mg42%
Carbohydrates 18g6%
Fiber 8g33%
Sugar 5g6%
Protein 29g58%
Vitamin A 725IU15%
Vitamin C 48mg58%
Calcium 62mg6%
Iron 3mg17%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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5 from 3 votes (3 ratings without comment)

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