Keto White Chicken Chili
Published February 2, 2020 • Updated January 31, 2026
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Creamy keto white chicken chili made with tender chicken thighs, cauliflower rice and a spicy, cheesy broth with only 6.5g net carbs. Ready in 25 minutes in the Instant Pot, or dump everything in the slow cooker before work.
I make this white chicken chili anytime I’m craving something warm, spicy and creamy. It’s always a tough call between this and my taco soup, but this one wins when I want something rich and cheesy without the tomato base.
Traditional white chicken chili relies on cannellini beans for body. Those beans add 15 to 20 grams of net carbs per cup. My version skips the beans entirely and uses cauliflower rice instead. You still get that chunky texture, and the total drops to just 6.5g net carbs per serving.
The real star here is the broth. Green chilis, cumin and oregano build the flavor base, then cream cheese melts into everything and creates this thick, velvety sauce that coats every piece of shredded chicken. I’ve tested this with both heavy cream and cream cheese, and the cream cheese version holds up better as leftovers (it doesn’t separate when you reheat it).
Three Ways to Cook It
This recipe works in the Instant Pot (25 minutes), slow cooker (6 to 8 hours), or on the stove top (45 minutes). The Instant Pot is my go-to on weeknights. I toss everything in, set it to pressure cook for 15 minutes, and dinner is on the table before my kids finish homework. The slow cooker version is great for meal prep days when I want dinner waiting for me.
You can also make this a freezer meal. Bag all the raw ingredients, freeze flat, and cook from frozen when you need it. I keep two or three bags in the freezer at all times for those weeks when meal planning falls apart.
Top it with avocado, shredded cheese, cilantro and a squeeze of lime. Scoop it up with pork rinds for a chili dip, or serve it alongside my beef chili for a chili bar night. If you want another creamy comfort bowl, try our clam chowder or chicken noodle soup.
How to make white chicken chili
3 methods to cook white chicken chili
This recipe works three ways. Pick the method that fits your schedule.
Instant Pot Method
The Instant Pot is my preferred method for this chili. Everything goes in one pot, and dinner is ready in about 25 minutes including the time it takes for pressure to build.
Add all the chili ingredients except the cream cheese. Pressure cook on high for 15 minutes. Quick release the pressure, stir in the cream cheese, then shred the chicken with a hand mixer right in the pot. That’s it.
I use my Instant Pot for this all the time. If you’re looking for more pressure cooker recipes, try our Instant Pot lasagna soup or butter chicken.
Slow Cooker Method
Add all the chili ingredients (except cream cheese) to the crock pot first thing in the morning. Cook on low for 6 to 8 hours. When you get home, stir in the cream cheese and shred the chicken. The slow cooker version develops a deeper flavor from the long cook time.
Stove Top Method
Add all of the chili ingredients to a stock pot except the cream cheese. Bring to a boil, then reduce heat to low. Cover and let simmer for 30 minutes or until chicken is cooked through. Add in cream cheese. Stir until melted and creamy. Shred chicken as instructed below.
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Ingredients
1.5 to 2 pounds skinless, boneless chicken thighs -
1 1/2 cups chicken broth
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1 (14.5oz) can diced tomatoes
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1 (4.5 oz) can diced green chiles
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2 tablespoons heavy whipping cream
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1 1/2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon dried parsley
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried oregano
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1/2 teaspoon black pepper
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8 oz cream cheese, cut into 6 to 8 pieces
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1 1/2 cups (10 oz) cauliflower rice, frozen or fresh
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toppings for chili- avocado, limes, cheese, cilantro
Step by Step Instructions
Step by Step Instructions
Add ingredients
Add chicken thighs, chicken broth, diced tomatoes, green chiles, heavy cream and seasonings to the liner of the Instant Pot. Stir to combine.
- Chicken thighs
- Chicken broth
- Diced tomatoes
- Green Chiles
- Heavy Cream
- Chili powder
- Salt
- Dried parsley
- Cumin
- Garlic powder
- Onion powder
- Dried oregano
- Black pepper
Pressure cook
Spread cubed cream cheese around the chicken chili broth mixture. Secure the Instant Pot lid and set the valve to seal. Pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before releasing the remaining pressure manually by turning the valve to vent.
- Cream cheese
Add cauliflower rice
Add cauliflower rice. Let set for 2 minutes until cauliflower rice is heated through.
- Cauliflower rice
Slow cooker instructions
Add the chicken broth, diced tomatoes, diced chiles and seasonings to the liner of a slow cooker. Mix to combine. Add in chicken thighs and cream cheese. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Twenty minutes before you want to eat, add in cauliflower rice.
- Avocado (optional)
- Limes (optional)
- Cheese (optional)
- Cilantro (optional)
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
How to thicken white chicken chili?
This chili is already thick from the cream cheese. If you want it even thicker, stir in an extra ounce of cream cheese or a tablespoon of heavy cream and let it simmer uncovered for 5 minutes. You can also add a teaspoon of xanthan gum (stir it in slowly to avoid clumps).
Can I use chicken breast instead of chicken thighs?
Yes. This recipe has enough fat from the cream cheese and heavy cream that chicken breast works well here. The texture will be slightly leaner, but the creamy broth compensates. You can also use leftover rotisserie chicken. Add it shredded at the end and just heat through (skip the pressure cook step for the chicken since it's already cooked).
How long does white chicken chili last in the fridge?
Leftover chili keeps in the refrigerator for up to 4 days in an airtight container. It also freezes well for up to 3 months. The cream cheese base doesn't separate when you thaw and reheat it.
Is white chicken chili keto friendly?
Traditional white chicken chili has 15 to 20g net carbs per serving because of the beans. This version replaces beans with cauliflower rice and has only 6.5g net carbs per serving, making it a solid option for keto and low-carb diets.
Can I make this white chicken chili ahead of time?
This is a great make-ahead recipe. You can bag all the raw ingredients and freeze them for up to 3 months. When you're ready, drop the frozen bag contents into the Instant Pot and add 5 extra minutes to the pressure cook time. You can also cook the chili fully and refrigerate it. It reheats well on the stove or in the microwave.
What do you serve with white chicken chili?
Top it with shredded cheese, sour cream, diced avocado, cilantro and a squeeze of lime. Pork rinds work as a low-carb dipper instead of tortilla chips. For a full meal, serve it alongside a simple side salad or cauliflower rice.
Can I make this without an Instant Pot?
Yes. This recipe includes instructions for the slow cooker (6 to 8 hours on low) and the stove top (30 minutes simmering). All three methods produce the same creamy chili. The Instant Pot is fastest, but the slow cooker version develops a slightly deeper flavor from the longer cook time.
OMG, I just died and went to heaven. BEST Recipe since I started Keto. THANK YOU SO MUCH for your site as well as your youtube videos, you're definitely a go to for me!! Melinda
Delicious! Best chicken chili recipe I’ve had! I substituted two cans of rotelle diced tomatoes with chilies for diced tomatoes and green chilies.
This was terrific. I had all of the ingredients on hand. I did use chicken breasts instead because my husband doesn’t like chicken thighs. Turned out great! Thank you!
Best Keto white chicken chili ever. Better than regular. Definately going to be on our menu alot.
I am using this as a meal prep. Is it okay to add the cauliflower rice now or should I add it separately to each meal?
You can portion it out now. That's fine!
If I want to add a can of beans to the recipe, at what point would I add them in?
If you are going to add canned beans, I would add them right before you pressure cook the chili.
I like your recipe, it sounds so delicious and i will make it today but i want to have this specific recipe on file.
I want to print the recipe to have it handy. I pressed print and it only underlines print nothing comes on the top to print.
How do i print?
Hi Maria,
We are working out the kinks with the print button. It should be working soon.
Made this tonight, so delicious and easy. Definitely a keeper. Thank you!
Hi, this looks delicious! I'm wondering what the time difference for the instapot would be if I use frozen chicken?
I would add another 5 minutes on if the chicken is frozen.
Great recipe, I make it about once a week! Are the macros per serving or for the whole recipe?
The macros are per serving.
I am new to the Instant Pot. This recipe sounds delicious, but I need some guidance with your instructions...
When you say ‘pressure cook on high for 15 mins’, what is the setting i should use on the pot? Slow cook? Stew? And how do you release the pressure?
Hit the Pressure Cook button. It should default to high pressure cooking so you shouldn't have to mess with that. Then move the timer to 15 minutes and hit start. To release the pressure, either press down the valve or turn the valve to vent. It depends on the model you have.
I used 1 lb of Italian chicken sausage and 1 lb shredded chicken breast. So good.
The chicken sausage sounds delicious in this soup! Thanks for the suggestion.
What is a serving size?
I haven't paid attention to the exact amount in each portion. But it fills a small bowl.
Making this tonight! Did you microwave the frozen cauliflower before adding it to the instant pot?
You don't have to. It will thaw out pretty quickly in the pot of warm chili.
When is the heavy whipping cream put in?
It gets added to the first step. I have updated the recipe to reflect that.