One chilly evening, I found myself in the kitchen searching for a comforting, hearty meal that wouldn’t break our family’s low-carb goals. That’s when the idea for this Low-Carb White Chicken Chili Recipe was born. With a few tweaks to the classic recipe, I whipped up a dish that had my whole family asking for seconds—and even my picky eater couldn’t resist! This dish is a perfect blend of creamy textures and rich flavors, without any guilt. Whether you’re watching your carbs or just looking for a cozy, delicious dinner, this Keto White Chicken Chili will become a favorite.
Why Is My Low-Carb White Chicken Chili Recipe Unique?
This Low-Carb White Chicken Chili stands out because it manages to be creamy, comforting, and filling—all without the extra carbs that usually come with chili dishes. While most recipes rely on beans or flour for thickness, this version uses shredded chicken and cream cheese to create that satisfying texture. Instead of starchy fillers, I’ve packed this Keto-friendly chili with flavorful ingredients like halal chicken thighs, green chilies, and a mix of spices. You can also easily turn this into a Crockpot White Chicken Chili by following the slow cooker method below, making it even more convenient for busy weeknights.
Ingredients List For Low-Carb White Chicken Chili Recipe
Here’s everything you’ll need to make this delicious, low-carb chili:
- 1 pound halal shredded chicken thighs (boneless, skinless)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth (halal-certified)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 4 oz cream cheese (softened and cubed)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (optional for topping)
- 1 avocado (sliced, for topping)
- Fresh cilantro (chopped, for garnish)
- Salt and pepper to taste
Substitutions and Variations
If you’re looking to customize this Low-Carb White Chicken Chili, here are some great substitutions and variations to keep the flavors fresh while adhering to halal standards:
- Chicken Substitutes: While chicken thighs add a rich flavor, you can also use shredded chicken breast for a leaner option. This works especially well if you’re following a low-carb, low-fat recipe.
- Dairy-Free Option: Substitute the cream cheese with coconut cream for a dairy-free version. You can also use a dairy-free sour cream to maintain that creamy texture.
- Keto-friendly Twist: To make this recipe even more keto-friendly, you can add cauliflower rice or even try a Keto White Chicken Chili with cauliflower as a substitute for traditional beans.
- Spice Levels: You can easily adjust the heat by adding more or less cayenne pepper or green chilies. For a milder version, skip the cayenne and use mild green chilies.
Low-Carb White Chicken Chili Step-by-Step Cooking Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Cook the Chicken
Add the shredded chicken thighs to the pot. Cook the chicken for 5-7 minutes until slightly browned and heated through. Season with salt and pepper to taste.
Step 3: Add Spices and Broth
Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute to allow the spices to bloom, then pour in the chicken broth and diced green chilies. Bring the mixture to a simmer and let it cook for 10-15 minutes.
Step 4: Make It Creamy
Lower the heat to medium-low and stir in the cream cheese, breaking it apart as it melts into the broth. Follow with the sour cream, stirring until the chili becomes thick and creamy. Let the chili cook for another 5-7 minutes to allow the flavors to meld together.
Step 5: Serve and Garnish
Once the chili has thickened, remove it from the heat. Serve it hot with your choice of toppings like shredded cheddar cheese, sliced avocado, fresh cilantro, or a squeeze of lime juice.
Slow Cooker Option: To make this a Slow Cooker Chicken Chili, combine all the ingredients in your crockpot except for the cream cheese and sour cream. Cook on low for 4-6 hours, then stir in the cream cheese and sour cream just before serving. This Low-Carb White Chicken Chili Crockpot version is perfect for those busy weekdays when you want dinner ready when you walk in the door!
Common Mistakes to Avoid While Preparing Low-Carb White Chicken Chili
- Using too much broth: Stick to 1 cup of chicken broth to keep the chili thick and creamy.
- Skipping the cream cheese: The cream cheese is essential for adding richness and thickness without carbs. Don’t leave it out!
- Overcooking the chicken: If using pre-cooked shredded chicken, don’t cook it for too long, or it will dry out.
- Not adjusting the spice: If you’re serving this to kids, reduce the cayenne pepper for a milder flavor.
Low-Carb White Chicken Chili Serving and Presentation Tips
Elevate the presentation of your White Chicken Chili by adding colorful garnishes like sliced avocado, shredded cheddar cheese, and fresh cilantro. Serve the chili in wide, shallow bowls to show off the creamy texture. Add lime wedges for a pop of color and flavor, and have extra toppings like low-carb tortilla chips on the side for crunch. This chili can also be served over cauliflower rice for a satisfying, low-carb dinner idea.
How to Serve Low-Carb White Chicken Chili
This Low-Carb White Chicken Chili is a complete meal on its own, but if you’re looking to add more to the table:
- Low-Carb Tortilla Chips: A crunchy, low-carb side that pairs perfectly.
- Cauliflower Rice: For a more filling option, serve the chili over cauliflower rice.
- Salad: A light side salad with a zesty vinaigrette can balance the richness of the chili.
Extra Recipe Tips For Low-Carb White Chicken Chili
- Make Ahead: This chili can easily be made ahead and stored in the fridge for up to 3 days. The flavors deepen over time, making it perfect for meal prep.
- Freezing: Freeze this chili in an airtight container for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.
- Add More Veggies: Add cauliflower or zucchini to boost the veggie content while keeping it low-carb.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, you can use shredded chicken breast if you prefer a leaner option, making this dish even more suitable for those following low-carb low-fat recipes.
Is this chili spicy?
It has a mild kick from the green chilies and cayenne pepper, but you can easily adjust the spice level to your liking.
Can I make this in a crockpot?
Yes, follow the Crockpot White Chicken Chili instructions above to prepare this dish in a slow cooker. It’s an easy, hands-off option.
What if I want to add beans?
If you’re not strictly low-carb, you can modify this to a Low-Carb White Chicken Chili Recipe with Beans by adding a small amount of white beans like cannellini or navy beans.
Final Thoughts
This Low-Carb White Chicken Chili is a delicious and filling option for anyone looking to enjoy a comforting meal without the carbs. Whether you’re trying out a Keto White Chicken Chili or simply looking for a family-friendly dish that’s both flavorful and healthy, this recipe hits the mark. With its creamy texture, halal ingredients, and easy prep, it’s sure to become a go-to dinner in your household!
Low-Carb White Chicken Chili Recipe: Keto Comfort Food Fix!
6
servings10
minutes30
minutes350
kcalThis Low-Carb White Chicken Chili Recipe is creamy, flavorful, and keto-friendly. Discover the secret ingredient that makes it irresistibly delicious!
Ingredients
1 ½ lbs boneless, skinless chicken breasts (or thighs), shredded
2 cups chicken broth (or bone broth for extra flavor)
1 (4 oz) can green chilies, diced
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 oz cream cheese, softened
½ cup sour cream (optional for extra creaminess)
1 cup shredded cheddar cheese (for garnish)
2 tablespoons fresh cilantro, chopped (for garnish)
1 tablespoon olive oil (optional, for sautéing onions and garlic)
Juice of 1 lime (for garnish)
Directions
- Prep the Chicken:
- If you’re using uncooked chicken, place the chicken breasts or thighs in the slow cooker or crockpot. You can also use pre-cooked or rotisserie chicken and shred it for faster cooking.
- Sauté the Aromatics (Optional):
- In a skillet, heat olive oil and sauté the diced onions and minced garlic until fragrant and translucent (about 2-3 minutes). This step adds extra flavor but can be skipped if you’re in a hurry.
- Add Ingredients to Slow Cooker:
- Add the shredded chicken (if pre-cooked) or raw chicken, sautéed onions and garlic, green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper to the slow cooker. Stir to combine.
- Slow Cook the Chili:
- Set the slow cooker to low and cook for 4-6 hours. If you’re using raw chicken, cook until the chicken is tender and fully cooked through, then shred it in the pot using two forks.
- Add Cream Cheese:
- About 30 minutes before the chili is done, add the softened cream cheese and stir until it’s melted and fully incorporated into the soup.
- Finishing Touches:
- Stir in the optional sour cream for extra creaminess and check the seasoning, adjusting salt and pepper as needed. Let the chili cook for another 10-15 minutes.
- Serve:
- Ladle the Low-Carb White Chicken Chili into bowls. Garnish with shredded cheddar cheese, fresh cilantro, and a squeeze of lime juice.
Notes
- -For a thicker chili, reduce the chicken broth by ½ cup.
-You can make this recipe on the stovetop by simmering all the ingredients in a large pot for about 30 minutes, then shredding the chicken and adding the cream cheese.
