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

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.
Jump to:
- Chef's note
- Ingredients
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- How to make Keto Chicken Chili: step-by-step guide
- Cooking methods
- Preparation steps
- Stovetop
- Instant Pot
- Slow Cooker
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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.
Ingredients
Ingredient substitutions
Additional ingredients
Cooking tools required
To make this heavenly soup, you will need the following essential tools:
How to make Keto Chicken Chili: step-by-step guide
ingredients or less sliced jalapeños, and some cilantro also make great toppings.
Cooking methods
Preparation steps
- Gather all the ingredients and tools needed for the recipe.
- Wash your hands and clean the kitchen workspace.
- Rinse and pat dry the chicken breasts.
- Dice the onion and avocado.
- Measure out the ground cumin, garlic powder, cayenne pepper, chili powder, olive oil, and salsa verde.
- Prepare the chicken broth by measuring out store-bought broth or making homemade broth.
- Have your cooking tools, such as the pot or Dutch oven, Instant Pot, or stock pot, ready and clean for use.
Stovetop
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 3-5 minutes.
- Stir in the ground cumin, garlic powder, cayenne pepper, and chili powder. Cook for 1-2 minutes, until fragrant.
- Pour in the bone broth and salsa verde. Bring the mixture to a simmer.
- Add the chicken breasts to the pot, submerging them in the liquid. Cook for 20-25 minutes or until cooked through.
- Remove them from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add the diced avocados to the chili and stir gently to combine.
- Serve the soup hot, garnished with your favorite toppings, if desired.
Instant Pot
- Set the Instant Pot to "Sauté" mode and add 2 tablespoons of olive oil.
- Sauté the onion until translucent, about 3-5 minutes.
- Add spices and cook for 1-2 minutes, until fragrant.
- Pour in bone broth and salsa verde. Add chicken breasts, ensuring they are submerged in the liquid.
- Close the lid and set the Instant Pot to "Pressure Cook" or "Manual" mode. Cook for 15 minutes under high pressure.
- After the cooking time is up, quickly release the pressure.
- Remove the chicken breasts, shred them using two forks, and return them to the pot.
- Add the diced avocados and stir gently to combine.
- Serve it hot, and use it as a taco soup or main course.
Slow Cooker
- Sauté the onion and spices in a skillet, then transfer to the slow cooker.
- Add the chicken bone broth, salsa verde, and boneless chicken breasts to the slow cooker.
- Slow cook for 6-8 hours or high for 3-4 hours.
- Shred the chicken and add diced avocados.
- 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
Time-saving tips
What can I prepare ahead of time?
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
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.

Frequently asked questions
Looking for more Keto soup recipes? Check these out!
- Keto Cream of Chicken Soup
- One-Pot Leftover Turkey Soup (keto + low carb)
- Keto Peruvian Chicken Soup
- Keto Chicken Tikka Masala Soup
- Classic Chili
- Turmeric Chicken Soup
- Keto Chicken Soup
- Loaded Turnip Soup
- Keto Vietnamese Chicken Noodle Soup
📖 Recipe

Keto White Chicken Chili
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.
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