This white chicken chili is a creamy one-pot soup of shredded chicken, green chilies and white beans in chicken broth, seasoned with cumin, chili powder and smoked paprika and finished with heavy cream. It uses cooked chicken, so the pot needs only about 30 minutes on the stove. The recipe makes 6 bowls in 40 minutes, with 10 minutes of prep.
Save this recipe for later:
Instead of the white beans you can use 1 cup of cauliflower florets for a lower carb pot. The card lists 8 grams of carbohydrates per bowl.
What Goes in the Pot
- Olive oil (2 tablespoons), onion (1 medium, diced) and garlic (2 cloves, minced): the savory base.
- Spices: 1 teaspoon each of cumin and chili powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne if you want heat.
- Chicken broth (4 cups) and cooked, shredded chicken (2 cups): the body of the soup.
- White beans (one 15-ounce can, drained and rinsed) or cauliflower florets (1 cup): the beans add texture. Cauliflower is the lower carb option.
- Green chilies (1 cup, diced): canned or fresh. They bring mild heat and flavor.
- Heavy cream (1 cup): stirred in at the end for the creamy base.
- To finish: salt and pepper, 1/4 cup of chopped cilantro, 1 diced avocado and lime wedges.
Cooking Notes
Dice the onion, mince the garlic, shred the chicken and measure the spices before you start so nothing waits. Heat the olive oil over medium heat and cook the onion for about 5 minutes, until translucent. Add the garlic and spices and cook for 1 to 2 minutes, until fragrant.
Pour in the broth and bring it to a simmer, then add the chicken, beans or cauliflower and green chilies. Simmer for 15 to 20 minutes so the flavors blend.
Lower the heat and stir in the cream, then season with salt and pepper and let it heat through for 5 more minutes. Serve hot with the cilantro, avocado and lime wedges. Fresh lime juice adds some zing against the cream.
Ways to Change It
- More heat: add more cayenne or diced jalapeños while sautéing the onion. For a milder pot, use less chili powder.
- Other protein: shredded turkey, or pressed and cubed tofu.
- Dairy-free: use coconut cream or unsweetened almond milk in place of the heavy cream. Almond milk will be less rich.
- Beans and vegetables: black soybeans, or skip the beans entirely. Zucchini or bell peppers can go in too.
What to Serve with It
A side salad of mixed greens, sliced avocado and olive oil gives a crisp contrast. Cauliflower rice, steamed or sautéed and seasoned with salt and pepper, soaks up the broth. Sparkling water with lime is a fresh drink to go with it.
Time and Nutrition
Prep is 10 minutes, cooking is 30 minutes and the total is 40 minutes. One bowl has 350 calories, 22 grams of fat (10 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar and 30 grams of protein. The card lists sodium as varying.
FAQ
Can I freeze it?
Yes. Let it cool completely, move it to an airtight container and freeze for up to three months. Thaw it in the refrigerator overnight and reheat on the stovetop.
How can it be made spicier?
Add more cayenne or diced jalapeños while cooking, use a spicier chili powder, or add a dash of hot sauce when serving.
What can replace the heavy cream?
Coconut cream keeps the texture creamy. Unsweetened almond milk works too, though it will be less rich, so taste and adjust the seasoning.
Is it good for meal prep?
Yes. Make a big batch, portion it into individual containers and keep them in the refrigerator for lunches or dinners during the week. It reheats on the stovetop or in the microwave.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto White Chicken Chili: Discover a Flavorful Twist!
Ingredients
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer.
Add the shredded chicken, white beans (or cauliflower florets), and diced green chilies. Stir to combine and let simmer for 15-20 minutes.
Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow to heat through for another 5 minutes.
Serve hot, garnished with fresh cilantro, diced avocado, and lime wedges on the side.
Notes
For a spicier chili, add more cayenne pepper or diced jalapeños.
To make it dairy-free, substitute the heavy cream with coconut cream or unsweetened almond milk.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 350 calories |
| Sugar Content | 1g |
| Sodium Content | varies |
| Fat Content | 22g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 8g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | varies |