This creamy and flavorful Low Carb White Chicken Chili is an easy one-pot meal that's both gluten-free and low carb making it a perfect comfort food meal prep recipe.
Made with tender chicken, green chilies and garlic, it's thickened without beans or high carb ingredients. This hearty chili delivers bold flavors in every bite, perfect for busy weeknights or prepping ahead for the week.
This gluten-free white chicken chili recipe is truly one of my go-to recipes as it's super easy to make and full of delicious warm flavors that give me all those cozy feelings.
It reminds me of my Low Carb Instant Pot Chili recipe or some of my other Mexican-inspired recipes like my Low Carb Tex Mex Chicken and Cauliflower Rice, Low Carb Chicken Fajita Bowls, Mexican Meatball Soup and this Low Carb Chicken Fajitas recipe.
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Why You'll Love This Low Carb Recipe
- One-Pot Recipe: This low carb chicken chili recipe uses only one pot, making it easy to clean up while giving you a delicious whole meal.
- Great for Meal Prep: This recipe reheats easily, making it ideal for making it ahead and enjoying it on those busy days throughout the week. It's the best for low carb keto option for busy days.
- Flavorful and Creamy: The combination of cream cheese and Monterey jack cheese with savory spices creates a delicious texture that goes great with the tang of fresh lime juice.
- Gluten Free Recipe: Whether you follow a low carb lifestyle or need a gluten-free white chicken chili, this recipe is made without gluten while still being hearty and satisfying.
- Customize Your Toppings: This white chicken chili low carb recipe is super easy to customize with your favorite low carb toppings like sour cream, fresh cilantro, avocado or shredded cheese, making ita perfect keto chicken chili.
Ingredients for the White Chicken Chili Low Carb Recipe
- Boneless Skinless Chicken Breasts: We used a rotisserie chicken but feel free to cook the chicken breasts before making this recipe.
- Cheese: We used Monterey jack cheese and cream cheese to keep it low carb while making this chicken chili super creamy. If you want a thinner chili swap the cream cheese with a ¼ cup heavy whipping cream.
- Diced Green Chiliies: Keeping this recipe super simple we used canned green chilies to make it easy and delicious.
- Chicken Broth: We used about a 1.5 cups of chicken broth to thin out the chili. Some people like their chili thick and chunky, and some prefer it like a soup. You can modify the recipe to suit your preferences.
- Spices: Cumin, paprika, chili powder, salt and pepper
- Corn: We used only a ¼ cup of corn niblets in this recipe for some texture, you can leave it out if you want to minimize the carbs.
- Olive Oil, Onion and Garlic.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How to Make Low Carb White Chicken Chili
Step by Step Instructions
STEP 1: Sauté the onions, garlic and optional corn niblets in the olive oil with the salt and black pepper over medium heat in a heavy bottom pot, like a dutch oven. Cook until the onions are soft.
Then add the spices and stir to meld into the onion and garlic. Next, add half a cup of the chicken broth and then if using add the green chillies and stir to combine and allow it to simmer for a couple of minutes.
STEP 2: Break the softened cream cheese into chunks and add it to the pot. Stir to combine and allow it to melt. Once melted add another half cup of chicken broth and once it's back up to a simmer add the shredded Monterey jack cheese or your preferred cheese. Stir to combine and melt.
- Step 1: Cook the veggies with the sauce, spices and broth.
- Step 2: Add in the cheese.
STEP 3: Next add the cooked cubed chicken breast. I prefer cubed chicken in my chili but shredded chicken can also be used.
STEP 4: Add in the chopped cilantro and stir to combine. Add more chicken broth for your desired preference of thick or thin chili.
Adjust the consistency of the chili by adding more chicken broth to achieve your preferred thickness. I added another ½ cup of chicken broth like a low carb soup.
Turn the heat down to low and simmer with the lid on for 30 minutes. Serve and enjoy with a squeeze of lime, sour cream and more freshly chopped cilantro.
- Step 3: Add the chicken.
- Step 4: Add cilantro, cover with the lid and simmer.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.
Recipe Tips
- Use softened or room temperature cream cheese, this helps to melt quickly and prevents lumps in the chili.
- Adjust the spice level, taste as you go, add more if needed.
- Allowing the chili to simmer on low heat for at least 30 minutes enhances the flavors as they meld together.
Variations
- Swap the protein: use cooked turkey or ground beef for a different protein option.
- Add veggies: stir in sliced zucchini, bell peppers or spinach for extra flavors and nutrients.
- Swap the cheese: Replace Monterey jack and use pepper jack or a blend of cheese for a unique twist.
What to serve with this chili?
- Cauliflower Rice: This Cilantro Lime Cauliflower Rice recipe rice is a great way to sop up all that creamy cheese sauce.
- Avocado Slices: creamy avocado pairs well with this white chili chicken recipe.
- Salad: a perfect salad to go with this recipe would be our Low Carb Taco Salad recipe.
- You might also want to add these Loaded Cauliflower Nachos as a side.
Storage
- To Store: let the chili cool completely then transfer to an airtight container and store in the fridge. Store for up to 4 days or keep it in the freezer for up to 3 months.
- To Reheat: Warm in a pot over medium heat or in the microwave in 1 minute intervals until warmed through.
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Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb White Chicken Chili (Gluten Free)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ teaspoon salt
- 1//4 teaspoon black pepper
- ¼ cup corn niblets optional
- 1 teaspoon cumin seeds or ground
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1.5 cups chicken broth divided x3
- ¼ cup diced green chilies canned
- 4 oz cream cheese softened
- 1 cup Monterey jack cheese shredded
- 2 medium cooked boneless skinless chicken breasts cubed or shredded
- 1 cup cilantro chopped (optional)
Instructions
- Heat olive oil in a heavy-bottomed pot, like a Dutch oven, over medium heat.1 tablespoon olive oil
- Add the onions, garlic, and optional corn niblets to the pot and season with salt and black pepper. Cook, stirring occasionally, until the onions are soft.1 medium onion, 3 cloves garlic, ¼ teaspoon salt, 1//4 teaspoon black pepper, ¼ cup corn niblets
- Sprinkle in the spices and stir well to coat the onions and garlic.1 teaspoon cumin, 1 teaspoon paprika, 1 tablespoon chili powder
- Pour in ½ cup of chicken broth. If using green chilies, add them now and stir to combine. Let the mixture simmer for a couple of minutes.¼ cup diced green chilies, 1.5 cups chicken broth
- Break the softened cream cheese into chunks and add it to the pot. Stir until the cream cheese has completely melted. Pour in another ½ cup of chicken broth. Once the mixture returns to a simmer, add the shredded Monterey Jack cheese (or your preferred cheese). Stir until the cheese is fully melted and incorporated.4 oz cream cheese, 1 cup Monterey jack cheese
- Stir in the cooked cubed chicken breast. (Shredded chicken can be used if preferred.)2 medium cooked boneless skinless chicken breasts
- Add the chopped cilantro and stir to combine. This is optional but adds a lot of flavor to the recipe.1 cup cilantro
- Adjust the thickness of the chili by adding more chicken broth to your liking (e.g., ½ cup more).1.5 cups chicken broth
- Reduce the heat to low. Cover the pot with a lid and let the chili simmer for 30 minutes.
- Serve the chili hot, garnished with a squeeze of lime, a dollop of sour cream, and more freshly chopped cilantro if desired.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Criss says
I tried this recipe, and it’s amazing! The low-carb white chicken chili is so comforting and flavorful, and I love that it’s gluten-free. Definitely adding it to my go-to dinner list!
Swathi says
Low carb white chicken chili is delicious I have made this yesterday night.
Sonja says
Cheesy and creamy White Chicken Chili, what could be better on a freezing winter day? This was so easy to make and utterly more-ish! Wouldn't have realized it's low carb had you not mentioned it.
Nisha says
The white chicken chili indeed turned out creamy and flavorful , loved that it is a one pot meal and I was able to prep some for my week day dinner.
Ieva says
Delicious! I made this over the weekend to enjoy with in-laws who eat a low-card diet, and it went down a storm!