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Simple Keto White Chicken Chili

Simple Keto White Chicken Chili

This Simple Keto White Chicken Chili is your go-to solution for a delicious, low-carb, and satisfying meal that’s incredibly easy to prepare. Perfect for busy weeknights, it delivers all the comforting flavors you crave without the carb overload, making it a healthy and enjoyable option for anyone following a ketogenic lifestyle.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Chili, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder adjust to your spice preference
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 4 cups chicken broth
  • 1 (15-ounce) can cannellini beans rinsed and drained (for a traditional flavor, or omit for stricter keto)
  • 1 (4-ounce) can diced green chilies undrained
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/4 cup fresh cilantro chopped, for garnish
Optional toppings

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 large yellow onion, 2 cloves garlic
  2. Add the bite-sized chicken pieces to the pot. Season with cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
    1 pound boneless, skinless chicken breasts or thighs, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Pour in the chicken broth, ensuring it covers the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld and the chicken to cook through. This simmering time is crucial for developing a deeper flavor profile.
    4 cups chicken broth
  4. Stir in the rinsed and drained cannellini beans (if using them for a less strict keto approach) and the can of diced green chilies with their liquid. Continue to simmer for another 5-10 minutes, allowing the beans to heat through and the flavors to meld further. For a stricter keto version, you can omit the beans and increase the chicken or add cauliflower florets.
    1 (15-ounce) can cannellini beans, 1 (4-ounce) can diced green chilies
  5. Reduce the heat to low and stir in the heavy cream or full-fat coconut milk. Gently heat the chili through, stirring constantly, until it’s warm and creamy, but do not let it boil after adding the cream, as this can cause it to separate. Taste and adjust seasonings as needed.
    1/2 cup heavy cream or full-fat coconut milk
  6. Ladle the hot Simple Keto White Chicken Chili into bowls. Garnish generously with fresh cilantro and your favorite keto-friendly toppings like shredded Monterey Jack cheese, a dollop of sour cream, sliced avocado, or a squeeze of fresh lime.
    1/4 cup fresh cilantro

Notes

This chili can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. It can also be frozen for up to 2-3 months.