16 Tasty Low Carb White Chicken Chili Recipe

Low Carb White Chicken Chili Recipe is the perfect choice for anyone craving a comforting and hearty dish without the extra carbs. White chicken chili combines the satisfying flavors of tender chicken, aromatic spices, and creamy broth, making it a favorite among chili lovers. By opting for low-carb alternatives, this recipe offers all the traditional flavors you love while being healthy, keto-friendly, and quick to prepare. Whether you’re on a low-carb diet or simply looking for a warm, nutritious meal, this recipe is sure to hit the spot!

Low Carb White Chicken Chili Recipe

1. Keto-Friendly Creamy Cheese Chili

This Keto-Friendly Creamy Cheese Chili is a rich, satisfying variation of the classic Low Carb White Chicken Chili Recipe. Loaded with tender chicken, flavorful spices, and gooey cheese, this creamy option is a must-try for any keto lover!

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• Salt and pepper (to taste)
• Optional: 1/2 cup diced green chilies for added heat

Instructions:

1. In a large pot over medium heat, add the chicken broth and bring to a simmer.
2. Add the shredded chicken, garlic powder, cumin, oregano, and onion powder. Stir to combine.
3. Lower the heat and add the heavy cream and cream cheese. Stir until smooth and well incorporated.
4. Gradually add the shredded cheddar cheese, stirring constantly until melted and the mixture is creamy.
5. Add the diced green chilies (optional) and season with salt and pepper to taste.
6. Simmer for 5-7 minutes until the chili reaches your desired thickness.
7. Remove from heat and serve hot. Top with additional shredded cheese or fresh herbs if desired.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 28g
• Fat: 28g
• Carbs: 6g
• Fiber: 1g
• Net Carbs: 5g

2. Vegetable-Packed Low Carb Chili

This Vegetable-Packed Low Carb Chili is a colorful, hearty, and nutritious twist on the traditional Low Carb White Chicken Chili Recipe. Bursting with vibrant vegetables and tender chicken, this chili combines flavor and health in every spoonful. It’s perfect for anyone looking to add more veggies to their diet without sacrificing taste!

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 1 cup low-sodium chicken broth
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup zucchini, diced
• 1/2 cup cauliflower rice
• 1/2 cup spinach leaves
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper (to taste)
• Optional: 1/2 cup chopped carrots for added sweetness

Instructions:

1. In a large pot over medium heat, bring the chicken broth to a simmer.
2. Add the shredded chicken, garlic powder, cumin, and oregano. Stir to combine.
3. Add the diced bell peppers, zucchini, and cauliflower rice to the pot. Cook for 3-5 minutes, until softened.
4. Add the spinach leaves and stir until wilted.
5. Season with salt and pepper to taste. Simmer for another 5-7 minutes until the vegetables are tender and the chili has thickened.
6. Remove from heat and serve hot with a sprinkle of fresh herbs or shredded cheese if desired.

Nutritional Information (per serving):

• Calories: 310 kcal
• Protein: 26g
• Fat: 14g
• Carbs: 12g
• Fiber: 4g
• Net Carbs: 8g

3. Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is a simple, convenient, and delicious variation of the Low Carb White Chicken Chili Recipe. With minimal prep and the magic of slow cooking, you can enjoy a flavorful, hearty chili with tender chicken and bold spices. Perfect for busy weeknights or meal prepping!

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 cup diced green chilies
• Salt and pepper (to taste)

Instructions:

1. Place the shredded chicken, chicken broth, garlic powder, cumin, oregano, and onion powder into the slow cooker. Stir to combine.
2. Add the diced green chilies and season with salt and pepper. Mix well.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and flavors are well combined.
4. About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Allow it to melt and thicken the chili.
5. Taste and adjust seasonings if necessary.
6. Serve hot and garnish with additional cheese or fresh herbs, if desired.

Nutritional Information (per serving):

• Calories: 340 kcal
• Protein: 29g
• Fat: 28g
• Carbs: 6g
• Fiber: 1g
• Net Carbs: 5g

4. Spicy Green Chili Version

This Spicy Green Chili Version is a zesty and flavorful twist on the Low Carb White Chicken Chili Recipe. Perfect for those who love a bit of heat, this version combines tender chicken, vibrant green chilies, and a blend of spices for a smoky, spicy kick. It’s the ideal choice for spice lovers seeking a low-carb, comforting chili option!

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded pepper jack cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 cup diced green chilies (mild or spicy, depending on preference)
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper (to taste)

Instructions:

1. In a large pot or slow cooker, combine the shredded chicken, chicken broth, garlic powder, cumin, oregano, and onion powder. Stir to mix well.
2. Add the diced green chilies and cayenne pepper (if using). Stir again to incorporate.
3. Season with salt and pepper to taste. Simmer on medium heat for 5-7 minutes.
4. Lower the heat and stir in the heavy cream and shredded pepper jack cheese until smooth and creamy. Allow it to melt fully and thicken the chili.
5. Simmer for an additional 5-10 minutes, stirring occasionally. Adjust seasonings if needed.
6. Remove from heat and serve hot with optional garnishes like fresh cilantro or additional shredded cheese.

Nutritional Information (per serving):

• Calories: 360 kcal
• Protein: 28g
• Fat: 30g
• Carbs: 8g
• Fiber: 2g
• Net Carbs: 6g

5. Dairy-Free Low Carb Chili

This Dairy-Free Low Carb Chili offers all the comfort of a traditional Low Carb White Chicken Chili Recipe without any dairy. With rich, bold flavors and hearty ingredients, this version is perfect for those with dairy sensitivities or anyone seeking a lighter alternative that’s still healthy, flavorful, and keto-friendly!

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or any other dairy-free alternative)
• 1 cup cauliflower rice
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 cup diced green chilies
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. In a large pot over medium heat, add olive oil and sauté garlic powder, cumin, oregano, and onion powder until fragrant (about 1-2 minutes).
2. Add the shredded chicken and diced green chilies to the pot. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Add the cauliflower rice and stir well. Let it cook for 5-7 minutes until tender.
5. Pour in the unsweetened almond milk and stir until smooth and creamy. Simmer for another 5-7 minutes until the chili thickens.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Remove from heat and serve warm. Optional: Garnish with fresh cilantro or avocado slices.

Nutritional Information (per serving):

• Calories: 310 kcal
• Protein: 28g
• Fat: 14g
• Carbs: 10g
• Fiber: 4g
• Net Carbs: 6g

6. One-Pan Chili for Easy Cleanup

This One-Pan Chili for Easy Cleanup is the ultimate solution for busy weeknights when you crave a comforting bowl of Low Carb White Chicken Chili Recipe but don’t want to spend time cleaning up multiple dishes. Made with simple ingredients and cooked in just one pan, this recipe is convenient, flavorful, and perfect for anyone who loves simplicity without compromising taste.

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 cup diced green chilies
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. Heat olive oil in a large, deep skillet or pot over medium heat.
2. Add garlic powder, cumin, oregano, and onion powder to the skillet. Stir until fragrant (about 1-2 minutes).
3. Add shredded chicken and diced green chilies to the pan. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a gentle simmer.
5. Add the heavy cream and shredded cheddar cheese. Stir until smooth and creamy.
6. Season with salt and pepper to taste. Let it simmer for an additional 5-7 minutes until the chili thickens.
7. Serve hot, and enjoy with minimal cleanup!

Nutritional Information (per serving):

• Calories: 340 kcal
• Protein: 30g
• Fat: 26g
• Carbs: 6g
• Fiber: 1g
• Net Carbs: 5g

7. Tomatillo White Chicken Chili

This Tomatillo White Chicken Chili is a zesty, vibrant twist on the classic Low Carb White Chicken Chili Recipe. Packed with the fresh, tangy flavors of tomatillos, this chili combines tender shredded chicken, a creamy base, and just the right amount of spice. Perfect for anyone looking to try a unique variation that’s healthy, low-carb, and full of bold flavor.

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 cup diced tomatillos (fresh or canned, drained)
• 1 cup diced green chilies
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. Heat olive oil in a large pot or deep skillet over medium heat.
2. Add garlic powder, cumin, oregano, and onion powder. Stir until fragrant (1-2 minutes).
3. Add the shredded chicken and diced tomatillos to the pot. Stir well to combine.
4. Pour in the chicken broth and diced green chilies. Bring to a gentle simmer.
5. Stir in the heavy cream and shredded cheddar cheese until smooth and creamy.
6. Season with salt and pepper as needed. Simmer for 5-7 minutes until thickened.
7. Remove from heat and serve hot. Optional: Garnish with fresh cilantro or additional cheese.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 30g
• Fat: 28g
• Carbs: 7g
• Fiber: 2g
• Net Carbs: 5g

8. Coconut Milk Infused White Chicken Chili

This Coconut Milk Infused White Chicken Chili is a unique, creamy, and dairy-free twist on the traditional Low Carb White Chicken Chili Recipe. The addition of rich, aromatic coconut milk adds a velvety depth to the chili while balancing the flavors of shredded chicken, green chilies, and spices. It’s healthy, keto-friendly, and perfect for anyone looking for a new, comforting flavor combination!

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup full-fat coconut milk
• 1 cup shredded cheddar or dairy-free alternative
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 cup diced green chilies
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add garlic powder, cumin, oregano, and onion powder. Stir until fragrant (1-2 minutes).
3. Add shredded chicken and diced green chilies to the pot. Stir well.
4. Pour in the chicken broth and bring it to a simmer.
5. Stir in the full-fat coconut milk and shredded cheese (or dairy-free cheese alternative) until smooth and creamy.
6. Season with salt and pepper to taste and allow the mixture to simmer for another 5-7 minutes until thickened.
7. Remove from heat and serve warm. Optional: Garnish with fresh cilantro, lime, or avocado.

Nutritional Information (per serving):

• Calories: 370 kcal
• Protein: 30g
• Fat: 28g
• Carbs: 8g
• Fiber: 2g
• Net Carbs: 6g

9. Herb-Infused Low Carb Chili

This Herb-Infused Low Carb Chili takes the classic Low Carb White Chicken Chili Recipe to a whole new level with a fragrant blend of fresh herbs. Packed with tender shredded chicken, flavorful green chilies, and a savory broth, this chili is elevated with the aromatic touch of basil, rosemary, thyme, and parsley. It’s hearty, keto-friendly, and perfect for anyone looking to explore fresh, herbaceous flavors in their chili.

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 cup diced green chilies
• 1 tbsp olive oil
• 1 tsp fresh basil (chopped)
• 1 tsp fresh parsley (chopped)
• 1/2 tsp fresh rosemary (chopped)
• 1/2 tsp fresh thyme (chopped)
• Salt and pepper (to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add garlic powder, cumin, oregano, and the fresh herbs (basil, parsley, rosemary, thyme). Stir until fragrant.
3. Add shredded chicken and diced green chilies to the pot. Stir well to combine.
4. Pour in the chicken broth and bring to a gentle simmer.
5. Stir in the heavy cream and shredded cheddar cheese until smooth and creamy.
6. Season with salt and pepper as needed. Let it simmer for 5-7 minutes until the chili thickens.
7. Remove from heat and serve warm. Optional: Garnish with additional fresh herbs.

Nutritional Information (per serving):

• Calories: 330 kcal
• Protein: 30g
• Fat: 24g
• Carbs: 8g
• Fiber: 2g
• Net Carbs: 6g

10. Smoky Chipotle White Chicken Chili

This Smoky Chipotle White Chicken Chili is a bold, flavorful twist on the classic Low Carb White Chicken Chili Recipe. Infused with smoky chipotle peppers, tender shredded chicken, and creamy broth, this chili delivers just the right amount of heat and rich, smoky flavor. Perfect for those who love a touch of spice and smoky depth in their comfort food, this low-carb, keto-friendly recipe is quick, hearty, and irresistibly satisfying.

Ingredients:

• 2 cups shredded chicken (cooked and seasoned with salt and pepper)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 cup diced green chilies
• 1-2 tsp smoked chipotle peppers in adobo sauce (adjust to taste)
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add garlic powder, cumin, and oregano. Stir until fragrant (1-2 minutes).
3. Add shredded chicken and diced green chilies to the pot. Stir well to combine.
4. Add the smoked chipotle peppers and stir for an extra layer of smoky heat.
5. Pour in the chicken broth and bring to a simmer.
6. Stir in the heavy cream and shredded cheddar cheese until smooth and creamy.
7. Season with salt and pepper to taste. Simmer for 5-7 minutes until the chili thickens.
8. Remove from heat and serve warm. Optional: Garnish with fresh cilantro or a dollop of sour cream.

Nutritional Information (per serving):

• Calories: 360 kcal
• Protein: 30g
• Fat: 26g
• Carbs: 9g
• Fiber: 2g
• Net Carbs: 7g

FAQ

Can I make these recipes dairy-free?

Yes! You can easily swap heavy cream or cheese with dairy-free alternatives like coconut milk, almond milk, or dairy-free cheese to suit your dietary needs.

How can I adjust the spice level in these white chicken chili recipes?

To control the spice, adjust the number of green chilies, smoked chipotle, or any other chili ingredients. Start with less and add gradually to avoid making it too spicy.

Can I use pre-cooked chicken or rotisserie chicken for these recipes?

Absolutely! Using pre-cooked or rotisserie chicken saves time and adds great flavor. Just shred the chicken and add it to your pot as directed.

How do I store and reheat leftovers from these recipes?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over medium heat, adding a little extra broth or cream if needed to maintain its consistency.