Delicious and creamy Keto White Chicken Chili is an easy and comforting weeknight dinner that’s Whole30 compliant, Paleo, and full of flavor! Garnish with your favorite toppings and enjoy a one-pot, complete meal full of nourishing ingredients!
What Makes This Recipe Great
What is it about creamy soups that make us feel instantly warm, cozy, and nourished? Packed with veggies and bone broth, and I just don’t know if I could survive winter without a bowl of yummy soup every few days. It’s truly comfort food at its finest!
I made this Keto White Chicken Chili twice in the past week because my husband and I couldn’t get enough of it. He even told me that he likes it better than the regular traditional chili I make, and I think I have to agree with him. It’s full of flavor from the delicious combination of spices, and the shredded chicken adds a great texture that will have you forgetting that the recipe doesn’t include beans. Hope you enjoy this low-carb recipe as much as we did!
Another great part about this recipe is all the yummy toppings that you can put on it, which adds additional flavor and textures. For me, I can go wild with all the cilantro and avocado slices, but you can customize the toppings with whatever you like, such as jalapeño slices, shredded cheese, sour cream, lime juice, and tortilla chips.
Ingredient Notes
- Chicken Thighs or Chicken Breasts: I personally recommend chicken thighs over boneless skinless chicken breasts any day because it’s so much more tender and flavorful. However, either one will work for this recipe. Try to purchase pasture-raised chicken if you can. You can also use rotisserie chicken for this as well.
- Diced Green Chiles: You can purchase a small can of diced green chilis at most grocery stores. If you prefer some extra spice, you can substitute it with fire-roasted diced green chili, which also comes in a can.
- Coconut milk: Make sure to use full-fat, canned coconut milk for the creamy texture. It won’t be the same if you use the light version! If you’re not sensitive to dairy, and it fits with your dietary needs, you can substitute heavy cream.
- Onion
- Celery
- Garlic cloves
- Spices: Ground cumin, chili powder, coriander, dried oregano, sea salt, and ground black pepper
- Bone broth or Chicken broth
- Jalapeno
- Garnish: Cilantro, avocado, and more!
Step-by-Step Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.
- Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
- Cook the chicken for 5 minutes until the chicken is browned on all sides.
- Add the broth and diced green chili, and let the soup come to a boil.
- Lower the heat to medium-low and let it simmer for 15 minutes.
- Transfer the chicken to a bowl and use 2 forks to shred it completely.
- Add the chicken back to the soup, then add in coconut milk.
- Turn up the heat to medium-high, then let the mixture come back to a boil.
- Let it boil for 10 minutes until the soup is slightly reduced and thickened.
- Take off the heat and serve topped with your favorite garnish.
Expert Tips
- Thickener: If your soup is too thick, add a bit more chicken broth to get it to your desired consistency. If it’s too thin, feel free to add a teaspoon of tapioca starch or arrowroot powder.
- Nutrition: This recipe is packed with protein and fiber– check out the nutritional information in the recipe card below. Keep in mind that if you make any substitutions, it will change the nutritional content.
- Spice: This is a mild keto chili recipe. If you prefer more spice, add a bit of cayenne pepper or more jalapeno.
- Veggies: Feel free to add additional veggies according to your needs and preferences– corn, cauliflower rice, and white beans are good options, though they do alter the carb count a bit.
Serving Tips
Serve this keto white chicken chili warm with toppings of your choice. Some great options include green onions, fresh cilantro, jalapeno slices, lime wedges, shredded pepper jack cheese, shredded cheddar cheese, sour cream, red onion, tortilla chips, and more!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions and top with your favorite toppings! I recommend storing the soup and toppings separately.
To freeze, let your keto white chicken chili cool completely to room temperature. Then, transfer to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge, then heat and serve!
Recipe FAQs
In a serving of this soup, there are 352 calories and just 5 net carbs!
Arrowroot powder or tapioca starch are great, keto-friendly options.
More Chili Recipes
Slow Cooker Buffalo Chicken Chili
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Keto White Chicken Chili Recipe (Whole30, Paleo)
Ingredients
- 1 tbsp coconut oil or your favorite cooking oil
- 1 onion diced
- 2 celery sticks chopped
- 4 garlic cloves minced
- 2 jalapeño peppers seeded and membranes removed, diced
- 1½ lbs skinless boneless chicken thighs or breasts
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp coriander
- 1 tsp dried oregano
- 1 tsp sea salt
- ⅛ tsp ground black pepper
- 4 cups bone broth or chicken broth
- 4 oz can of diced green chili
- 14 oz can of full fat coconut milk
- Optional garnish: cilantro avocado slices, and/or more jalapeño slices
Instructions
- Melt coconut oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.1 onion, 2 celery sticks, 4 garlic cloves minced, 2 jalapeño peppers, 1 tbsp coconut oil
- Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.1½ lbs skinless boneless chicken thighs, 1 tbsp ground cumin, 2 tsp chili powder, 1 tsp coriander, 1 tsp dried oregano, 1 tsp sea salt, ⅛ tsp ground black pepper
- Cook the chicken for 5 minutes until the chicken is browned on all sides.
- Add the broth and diced green chili, and let the soup come to a boil. Lower the heat to medium-low and let it simmer for 15 minutes.4 oz can of diced green chili, 4 cups bone broth
- Transfer the chicken to a bowl and use 2 forks to shred it completely.
- Add the chicken back to the soup, then add in coconut milk.14 oz can of full fat coconut milk
- Turn up the heat to medium-high, then let the mixture come back to a boil. Let it boil for 10 minutes until the soup is slightly reduced and thickened. Take off the heat and serve topped with your favorite garnish.Optional garnish: cilantro
Notes
Expert Tips
- Thickener: If your soup is too thick, add a bit more chicken broth to get it to your desired consistency. If it’s too thin, feel free to add a teaspoon of tapioca starch or arrowroot powder.
- Nutrition: This recipe is packed with protein and fiber– check out the nutritional information in the recipe card below. Keep in mind that if you make any substitutions, it will change the nutritional content.
- Spice: This is a mild keto chili recipe. If you prefer more spice, add a bit of cayenne pepper or more jalapeno.
- Veggies: Feel free to add additional veggies according to your needs and preferences– corn, cauliflower rice, and white beans are good options, though they do alter the carb count a bit.
Serving Tips
- Serve this keto white chicken chili warm with toppings of your choice. Some great options include green onions, fresh cilantro, jalapeno slices, lime wedges, shredded pepper jack cheese, shredded cheddar cheese, sour cream, red onion, tortilla chips, and more!
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions and top with your favorite toppings! I recommend storing the soup and toppings separately.
- To freeze, let your chili cool completely to room temperature. Then, transfer to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge, then heat and serve!
Congrats on the cookbook! I am just loving that beige speckled bowl that the chili is in! Can I ask where it’s from?
Thank you so much! I actually made it at a pottery class I attended a while ago. But I think you can find similar ones on Etsy.
Instructions link is broke, cannot view recipe.
So sorry about that! It should work now.
Tried this recipe tonight, so good! Thanks 🙂
So glad you enjoyed!!
Amazing recipe Jean thanks for sharing. I tried it over Christmas and it was delicious! 🙂
So glad you enjoyed!!
Can’t wait to try this recipe! What extra veggies would you recommend putting in it?
You can try mushrooms, or even root veggies like potatoes, sweet potatoes, carrots. You can also try stirring in leafy greens like spinach at the end!
This recipe is awesome. Made it a few weeks ago and my 1 year old, 3 year old and husband all loved it!
Making it again tomorrow
SO glad you enjoyed!!!
Can you tell me what your serving size is for the nutrition guide? My son is T1D and we have to count his carbs
The whole thing makes 6 servings, so you can divide the whole batch into 6 even portions.
Absolutely delicious! I recommend using the optional toppings, as they compliment the chili really well!
Thanks so much for leaving a review!
This was an amazing recipe! Although I had to alter it by using 4 ounces of cream cheese instead of coconut milk because I ran out, it had SO MUCH FLAVOR!!!! Even my children were happy to have leftovers! I also made it in my instant pot because I prefer making my soups in there!
Sounds amazing!! SO glad your family enjoyed it. 🙂
This white chicken chili is delicious! My husband liked it so much he said he wants to put it on the weekly meal rotation! Thank you for the recipe, Jean 🤗
Aw thank you so much!! So glad you liked it!
I want to make this but before I do, can the jalapeno peppers be optional? I live with an older family member who has Crohn’s Disease and cannot have anything that spicy. Hope to hear from you soon.
Yes, you can just omit!
This is UNREAL! I sub serrano peppers for the jalapeno because I love little extra heat and add potatoes and carrots to bulk it up. The broth is so flavorful – I’m looking for other recipes with a similar flavor profile now.
Such great additions! Thanks so much for your review, Val.
This looks delicious! I’m going to try it tomorrow. Is it very spicy as the recipe is written? We don’t mind a little kick, but can’t handle a lot of heat. I can decrease some of the ingredients if so, but thought I would ask first. Thanks for sharing the recipe!
No, it’s not that spicy. You can feel free to omit the jalapenos if you are extremely sensitive.
Made this for the first time 2nite. So satisfying! We’re in the middle of a heatwave, but for some reason when I saw this come by in your IG stories I instantly craved it.
I only had frozen chicken and didn’t want to go to the shop so made this in the instant pot with 3 cups stock. Added the coconut milk after releasing the pressure and let it simmer for 10 mins.
This will definitely be added to the regular rotation.
I’m so glad you enjoyed! Amazing idea to make it in the Instant Pot. I need to try that!!
Found this recipe while searching online for Whole30 compliant recipes. So glad I did, it is AMAZING! Avocado on top ties it all together. Can’t wait to explore more recipes.
Yay! Thank you. Yes – the avocado is always a must for me as well for this recipe.
I’ve made this so many times and recommended it to so many friends. Super versatile for so many different lifestyles. LOVE THIS!!
Amazing. Thank you so much!!
This is going to sound like a stupid question. How is the best way to decide into portions. We are just starting keto and this sound delish!!
You can just divide the soup into 6 equal portions after you make it!
Does the coconut milk make it taste like coconut? Sorry if that’s a crazy question. My husband doesn’t like coconut
I don’t find that it does, but you can try using cashew milk if he’s super sensitive.
Very good but no way 10
Min prep unless you buy everything chopped already!
Have made several times. Just expect a little more prep time!
I love this chili and have made it several times. Tonight it was great at disguising the fact that I was foisting the last of our Thanksgiving turkey leftovers on everyone! 😉 Love all the flavors.
Just wanted to come and say I’m obsessed with this recipe. So delicious. I made it for NYE and my family loved it. I made it for myself but everyone gobbled it up!
Thank you so much!! That makes me SO happy. Love that it got approval from your whole fam!
I’ve been on the Whole-30 diet for a few months now and this is definitely a new favorite. Even my kids loved it! I’m hoping to make it again to send over to my sister and her family. However her daughter is allergic to coconut. Any ideas what the best replacement would be? Thank you!
Another thick milk will work like cashew milk!
Awesome recipe! My husband loved it! I followed the recipe to a “T” and my portions came out to be right at 1.5 cups per serving which totals 6. Hope this helps everyone who needed the serving size! Thanks for a yummy meal!
Thanks so much for leaving a review! I’m also happy you liked it.
Great recipe! I ended up adding more sea salt, adobo seasoning, double the chili powder, kale, smoked paprika, chili flakes and the juice of one lime. My husband LOVED it!!!
YUM! Can’t wait to try this out. I have been meal prepping on the weekends. I’ll have to add this to the rotation.
Enjoy!
I’m going to have to try this soon!
This soup is AMAZING!!!! I just made it last night. I only had LITE coconut milk on hand, so used that. I also had precooked chicken so I added that at the end so it don’t get tough. I also am not paleo so I threw a can of beans in there. I will DEF be making this A LOT! love coconut, so the little hint of coconut is divine. THANK YOU!
That sounds wonderful. Thank you so much for leaving a review!
Just made this soup tonight and it was fantastic! My husband was raving about it and saying it was one of his favorite dishes of mine now!
Thank you so much!!
This is maybe the best thing I have ever made. Wow. I did add sweet potato cubes because I can on whole 30. I just cooked them with the rest of the veggies. I also decreased the amount of chicken stock to 2 cups. Just amazing.
Thank you so much!!
This dish is absolutely delicious! I’m currently on a candida diet – very close to paleo – and was looking for something I could make with all the leftover turkey from Thanksgiving. I’m so glad I found this recipe! It’s so good! My husband can’t have coconut so I gave him a bowl before I added the coconut milk and he said we have to make this again. This recipe is going in the rotation for sure. I did make a few minor adjustments. I only added 1/2 of one jalapeno as I don’t like anything too spicy and it gave it the perfect amount of heat for me. I wanted more vegetables so I added a red pepper, chard stems, and chard greens. Lastly, I only added 1lb of turkey meat. Can’t wait to make this again!
I’m so glad it worked out with the adjustments!! I really appreciate you leaving a review. Thanks so much!!
We loved this! Swapped green salsa for the chilis, added some leftover cauliflower rice we had, and used leftover chicken from some stock we’d made the day before. Served with dairy free yogurt, cilantro, avocado, an extra dollop of green salsa and a side of some paleo cornbread muffins. Made while my dad was visiting and it was enjoyed by the whole family. Thanks for this recipe!
I make this almost every week. Any slow cooker tips? I’d love to set it up in the morning and come home to a yummy dinner. Thx!
Yes, you can slow cook the meat with the veggies, spices, and broth on high for 4-5 hours or 6-7 on low until the chicken is tender and shreds easily with a fork. You can stir in coconut milk just before serving.