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This Keto White Chicken Chili is rich, creamy, and bursting with flavor. Packed with tender chicken, bold spices, and nourishing bone broth, this one-pot wonder is the perfect weeknight dinner. Plus, it’s Whole30, paleo, and dairy-free, making it a wholesome meal the entire family will enjoy. Garnish with your favorite toppings like avocado, jalapeños, or fresh cilantro for a satisfying, restaurant-quality dish right at home.
Why You’ll Love This Recipe
- Creamy, Comforting, and Dairy-Free: Coconut milk adds richness without dairy, making it keto and paleo-friendly.
- Low-Carb & High-Protein: With only 5 net carbs per serving, this chili keeps you on track while offering a protein-packed, filling meal.
- Customizable Toppings: Top it with avocado, fresh herbs, or your favorite keto-friendly garnishes.
- Meal Prep Friendly: It freezes and reheats beautifully, making it perfect for batch cooking.
If you love comforting, protein-packed dishes like this chili, you’ll also enjoy these Instant Pot Buffalo Chicken Meatballs, which are perfect for meal prep.
What is White Chicken Chili?
White chicken chili is a creamy, savory alternative to traditional red chili, typically made with chicken, green chilies, and a rich broth. It’s seasoned with a blend of warming spices like cumin and chili powder, but without the tomatoes or beans found in regular chili. This keto version keeps it low-carb and dairy-free by using coconut milk for that signature creamy texture.
Ingredients You’ll Need
- Chicken Thighs or Breasts: I recommend using chicken thighs for extra tenderness and flavor, but boneless skinless chicken breasts work too. You can also save time by using shredded rotisserie chicken.
- Diced Green Chiles: Adds a mild, smoky heat. If you like it spicier, opt for fire-roasted diced green chilies.
- Coconut Milk: Use full-fat canned coconut milk for a creamy, luscious texture. You can substitute heavy cream if you’re not sensitive to dairy.
- Onion, Celery, and Garlic: The classic aromatics that build a flavorful base.
- Jalapeño: For mild heat, use one jalapeño, or add extra for a spicier kick.
- Spices: Ground cumin, chili powder, coriander, oregano, sea salt, and black pepper bring depth and warmth.
- Bone Broth or Chicken Broth: Adds richness and nutrients while enhancing the overall flavor. Bone broth adds incredible richness to the chili while providing nutrients. It’s also the secret to the bold flavor in my Hearty Italian Sausage Soup.
Optional Garnishes
Top your chili with:
- Avocado slices
- Fresh cilantro
- Jalapeño slices
- Lime wedges
- Shredded cheese or sour cream (if not dairy-free)
Step-by-Step Instructions
Stovetop Instructions
Step 1. Sauté the Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and jalapeños. Cook for 5 minutes until fragrant.
Step 2. Add Chicken and Spices: Push the veggies to the side, then add the chicken. Sprinkle with cumin, chili powder, coriander, oregano, sea salt, and black pepper. Cook for 5 minutes until the chicken is browned.
Step 3. Simmer the Chili: Add the broth and diced green chiles. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
Step 4. Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the pot.
Step 5. Add Coconut Milk: Stir in the coconut milk and bring the mixture back to a boil. Simmer for 10 minutes to thicken.
Step 6. Serve & Garnish: Ladle into bowls and top with your favorite garnishes.
Alternative Cooking Methods
Crockpot Instructions
- Add Ingredients to Crockpot: Place all ingredients except the coconut milk into the crockpot.
- Cook Low & Slow: Cook on low for 6-7 hours or high for 3-4 hours.
- Shred Chicken & Add Coconut Milk: Shred the chicken, return it to the pot, and stir in the coconut milk.
- Simmer: Allow the mixture to heat through for 10-15 minutes before serving.
Instant Pot Instructions
- Sauté Aromatics: Use the sauté function to cook onion, celery, garlic, and jalapeños for 5 minutes.
- Add Chicken & Spices: Push the veggies aside, add the chicken, and sprinkle with spices. Brown for 3-4 minutes.
- Add Liquid: Pour in the broth and diced green chiles. Close the lid and seal the vent.
- Pressure Cook: Cook on high for 12 minutes, then release the pressure manually.
- Shred Chicken & Add Coconut Milk: Shred the chicken and stir in the coconut milk. Simmer on sauté mode for 5 minutes to thicken.
Expert Tips for Perfect Chili
- Use Full-Fat Coconut Milk: Avoid using light coconut milk, which won’t give the chili the creamy consistency you’re after.
- For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum to thicken the broth.
- Spice Level: Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken to cut down on prep.
For a fun variation, serve this chili alongside Crispy Baked Chicken Taquitos for a crowd-pleasing, kid-friendly meal.
Storage & Freezing Instructions
- Reheating: Thaw overnight in the fridge, then reheat on the stovetop, adding a splash of broth to restore consistency.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.
- Freezing: Let the chili cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months.
Recipe FAQs
In a serving of this soup, there are 352 calories and just 5 net carbs.
Arrowroot powder, xanthan gum, or tapioca starch are great, keto-friendly options.
Yes! Rotisserie chicken works great and cuts down on prep time.
It’s mildly spicy from the jalapeño. To increase heat, add cayenne pepper or more jalapeños.
More Chili Recipes
If you love this Keto White Chicken Chili, you’ll want to try:
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 (Paleo, Whole30)
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
- Use Full-Fat Coconut Milk: Avoid using light coconut milk, which won’t give the chili the creamy consistency you’re after.
- For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum to thicken the broth.
- Spice Level: Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken to cut down on prep.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.
- Freezing: Let the chili cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Thaw overnight in the fridge, then reheat on the stovetop, adding a splash of broth to restore consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
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!!
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!!
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 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!
I’m going to have to try this soon!
Has anyone tried freezing this chili? I was hoping to prep some while I had time and eat it later.
I wouldn’t since it’s coconut milk based. Coconut milk tends to separate when it’s frozen then defrosted.