Are you on the hunt for a hearty, satisfying dish that aligns with your low-carb lifestyle? This Low-Carb White Chicken Chili is the perfect solution. Packed with tender chicken, a medley of peppers, and rich, creamy goodness, this chili is both flavorful and nutritious. Dive into the full article to discover how to make this delicious, easy-to-prepare dish that’s sure to become a staple in your meal rotation.
What is Low-Carb White Chicken Chili?
Low-Carb White Chicken Chili is a flavorful, comforting dish that takes the traditional elements of chili—like robust spices, tender meat, and a hearty base—but swaps out the usual beans and tomato-heavy broth for a lighter, creamier version. Instead of red tomatoes, kidney beans, and ground beef, this recipe uses juicy chicken breast, cream cheese, and a blend of green chilies and peppers to create a luscious, creamy base that's still full of spice and zest. It’s perfect for those on a low-carb or ketogenic diet who are looking for a warming, filling meal without the carb overload.
Ingredients List for Low-Carb White Chicken Chili
To make this savory dish, you’ll need the following ingredients:
- 2 tablespoons olive oil: This will be used to sauté the vegetables and sear the chicken, adding richness to the dish.
- 1 ½ cups yellow onion, chopped: Onions add sweetness and depth to the chili, forming the base of the flavor profile.
- 1 jalapeño, seeds and ribs removed, finely chopped: Jalapeños bring a gentle heat and a fresh, crisp flavor to the chili.
- 2 Anaheim peppers, seeds and ribs removed, chopped: Anaheim peppers are mild with a slight sweetness, balancing the heat from the jalapeño.
- 1 bell pepper, chopped: Bell peppers add color and a sweet, tangy flavor that complements the other ingredients.
- 6 cloves garlic, minced: Garlic infuses the chili with a warm, pungent aroma and taste, essential for a savory dish like this.
- 1 tablespoon cumin: Cumin gives the chili a warm, earthy flavor that's characteristic of southwestern cuisine.
- 2 teaspoons chili powder: Chili powder adds a smoky, spicy kick that is central to the dish's flavor.
- 2 teaspoons oregano: Oregano adds a herbal, slightly bitter note that pairs well with the other spices.
- 2 teaspoons coriander: Coriander adds a subtle, citrusy flavor that brightens the chili.
- 1 ½ teaspoons salt: Salt enhances all the flavors and helps to bring out the natural taste of the ingredients.
- ¼ teaspoon black pepper: Black pepper adds a mild heat and a hint of sharpness to the dish.
- 1 can (10 ounces) Rotel diced tomatoes with juice: Rotel adds a tangy, spicy tomato element, balancing the creamy base.
- 3 cups chicken broth: Chicken broth serves as the liquid base, adding flavor and helping to cook the chicken and vegetables.
- 1 tablespoon Better Than Bouillon, chicken flavor: This concentrated bouillon intensifies the chicken flavor in the chili.
- 4 boneless, skinless chicken breasts, cut into 1" cubes: Chicken breast is lean, tender, and the main protein source for this dish.
- 8 ounces cream cheese, softened and cut into cubes: Cream cheese provides the creamy, rich texture that makes this chili distinct.
- 1 tablespoon fresh lime juice: Lime juice adds a zesty, fresh flavor that brightens the dish and balances the richness of the cream cheese.
- ½ cup fresh cilantro, chopped (about 1 bunch): Cilantro adds a fresh, herbal note that complements the chili's flavors.
Substitutions and Variations
- Chicken Thighs for Chicken Breasts: If you prefer darker meat, chicken thighs are a great substitute. They add a bit more fat and flavor, which can be desirable in low-carb cooking.
- Poblano Peppers for Anaheim Peppers: For a smokier flavor, swap out the Anaheim peppers with Poblano peppers.
- Greek Yogurt or Sour Cream for Cream Cheese: If you’re looking for a lighter option, Greek yogurt or sour cream can be used in place of cream cheese. Keep in mind this will alter the texture and flavor slightly.
- Turkey or Pork for Chicken: For a different protein, you can substitute ground turkey or pork. Both options work well and add their own unique flavors to the chili.
- Vegetarian Version: Replace the chicken with a plant-based protein like tofu or a meat substitute, and use vegetable broth instead of chicken broth.
- Additional Vegetables: Feel free to add more low-carb vegetables such as zucchini or spinach for extra nutrients and variety.
Step-by-Step Cooking Instructions

- Prepare the Vegetables: Start by chopping the yellow onion, jalapeño, Anaheim peppers, and bell pepper. Mince the garlic. Preparing all the vegetables in advance makes the cooking process much smoother.
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, jalapeño, Anaheim peppers, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for another minute, until fragrant.
- Add the Spices: Stir in the cumin, chili powder, oregano, coriander, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to toast slightly and release their flavors.
- Add Chicken and Broth: Add the chicken broth and the Better Than Bouillon to the pot, stirring to combine. Bring the mixture to a simmer.
- Cook the Chicken: Add the cubed chicken breasts to the pot. Allow the chicken to simmer in the broth for about 15 minutes, or until the chicken is cooked through and tender.
- Incorporate the Cream Cheese: Reduce the heat to low. Add the softened cream cheese cubes, stirring constantly until the cream cheese is fully melted and the chili is creamy.
- Finish with Lime and Cilantro: Stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust the seasoning if necessary.
How to Cook Low-Carb White Chicken Chili: A Step-by-Step Guide
- Start with a Flavorful Base: Sautéing the vegetables first helps to build a strong flavor foundation for your chili. The key is to cook them until they are soft and slightly caramelized, which brings out their natural sweetness.
- Layer the Spices: Adding the spices directly to the sautéed vegetables allows them to toast slightly, which intensifies their flavors. Be careful not to burn them—just a minute or two is all you need.
- Simmer the Chicken Gently: Cooking the chicken slowly in the broth ensures that it stays tender and juicy. Avoid boiling it too hard, as this can make the chicken tough.
- Create Creaminess with Cheese: The softened cream cheese should be added gradually to prevent it from clumping. Stirring continuously helps it melt evenly into the broth, creating a smooth, creamy texture.
- Finish with Freshness: Adding lime juice and cilantro at the end brightens the chili, cutting through the richness of the cream cheese and adding a fresh, zesty note.
Common Mistakes to Avoid
- Overcooking the Chicken: Overcooked chicken can become tough and dry. Keep an eye on the cooking time and simmer gently to ensure the chicken remains tender.
- Burning the Spices: When adding the spices, it’s important to stir constantly and only toast them briefly. Burning the spices can make the chili taste bitter.
- Adding Cream Cheese Too Quickly: If you add the cream cheese all at once or at too high of a heat, it may not melt properly, leading to a lumpy texture. Always add it gradually and stir until fully incorporated.
- Skipping the Fresh Ingredients: The lime juice and cilantro are essential for balancing the richness of the chili. Don’t skip these, as they add important layers of flavor.
Serving and Presentation Tips
- Top with Cheese: A sprinkle of shredded Monterey Jack cheese adds a gooey, melty layer that makes the chili even more indulgent.
- Add Crunch with Keto Tortilla Chips: Serve with keto-friendly tortilla chips for a satisfying crunch that contrasts with the creamy chili.
- Garnish with Fresh Herbs: A final garnish of chopped cilantro adds color and a fresh, herbal note.
- Spice it Up with Sliced Jalapeños: For those who like extra heat, sliced jalapeños make a great topping.
How to Serve Low-Carb White Chicken Chili
Serve this chili in large bowls, topped with your choice of garnishes. Pair it with a side of keto tortilla chips or a low-carb cornbread for a complete meal. This chili is hearty enough to be the main course but can also be served as a starter or alongside a light salad.
Presentation Ideas for Low-Carb White Chicken Chili
- Rustic and Hearty: Serve the chili in rustic stoneware bowls, which complement the hearty nature of the dish.
- Bright and Fresh: Garnish with extra lime wedges and a sprinkle of chopped cilantro for a bright, fresh presentation.
- Elegant and Simple: For a more refined presentation, use white bowls to let the colors of the chili and garnishes pop.
Low-Carb White Chicken Chili Recipe Tips
- Make It Ahead: This chili tastes even better the next day, so consider making it a day ahead to allow the flavors to meld.
- Double the Recipe: This recipe can easily be doubled if you’re feeding a crowd or want leftovers for the week.
- Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Frequently Asked Questions (FAQs)
Q: Can I freeze Low-Carb White Chicken Chili?
A: Yes, this chili freezes well. Store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Is this chili spicy?
A: The level of spice can be adjusted to your preference. The jalapeños and chili powder add a mild heat, but you can add more or less depending on your taste.
Q: Can I use pre-cooked chicken?
A: Yes, if you have leftover cooked chicken or rotisserie chicken, you can use it in this recipe. Add it towards the end of the cooking process, just to heat through.
Q: Can I make this chili in a slow cooker?
A: Absolutely! Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Conclusion
This Low-Carb White Chicken Chili is the perfect dish for anyone looking to enjoy a comforting, hearty meal while sticking to a low-carb diet. With its rich flavors, creamy texture, and satisfying ingredients, it’s sure to become a favorite in your household. Try it out today and savor the warmth and comfort of this delicious chili. Don't forget to experiment with the variations and toppings to make it your own!
PrintLow-Carb White Chicken Chili Recipe
Low-carb white chicken chili is a hearty, keto-friendly dish loaded with chicken, peppers, and spices. With a creamy base of cream cheese, this chili is perfect for a comforting and satisfying meal. Enjoy with keto tortilla chips or a sprinkle of Monterey Jack cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups yellow onion, chopped
- 1 jalapeno, seeds and ribs removed, finely chopped
- 2 Anaheim peppers, seeds and ribs removed, chopped
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (10 oz) Rotel diced tomatoes, with juice
- 3 cups chicken broth
- 1 tablespoon Better Than Bouillon, chicken flavor
- 4 boneless, skinless chicken breasts, cut into 1" cubes
- 8 ounces cream cheese, softened and cubed
- 1 tablespoon fresh lime juice
- ½ cup fresh cilantro, chopped
- Topping Suggestions: Keto tortilla chips, Monterey Jack cheese, fresh cilantro, jalapeno slices
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, jalapeno, Anaheim peppers, and bell pepper. Sauté until soft.
- Stir in minced garlic, cumin, chili powder, oregano, coriander, salt, and black pepper. Cook for 1 minute.
- Add Rotel diced tomatoes with juice, chicken broth, and Better Than Bouillon. Stir well to combine.
- Add cubed chicken breasts. Bring to a simmer, then reduce heat and cook until chicken is fully cooked.
- Stir in cream cheese cubes until melted and well incorporated.
- Remove from heat and add fresh lime juice and chopped cilantro.
- Serve with desired toppings like keto tortilla chips, Monterey Jack cheese, and sliced jalapenos.
Notes
- Adjust the spice level by adding more or fewer jalapenos.
- For a thicker chili, reduce the amount of chicken broth.
- Rotel tomatoes add a nice kick, but you can use regular diced tomatoes if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
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