Keto Creamy White Chicken Chili (No Beans) is a rich, comforting low-carb chili made with tender shredded chicken, mild green chilies, warm spices, and a creamy keto-friendly base. This bean-free white chicken chili delivers bold flavor, thick texture, and true comfort food satisfaction without corn, starch, or flour. Perfect for easy keto dinners, meal prep, and cozy cold-weather meals.

About This Recipe

Keto Creamy White Chicken Chili (No Beans) is built to replicate everything people love about classic white chicken chili—warmth, richness, and depth—while staying completely keto and low carb. Instead of relying on beans or thickeners, this version creates body and creaminess through dairy, slow simmering, and careful seasoning.

The recipe starts by sautéing onion and garlic to build a strong savory foundation. Chicken breasts are then simmered directly in seasoned broth, allowing them to stay juicy while absorbing the chili spices. Mild green chilies provide gentle heat and brightness without overpowering the dish, keeping the flavor balanced and approachable.

Once the chicken is shredded and returned to the pot, cream cheese and heavy cream are stirred in to create a smooth, velvety base. Monterey Jack cheese melts seamlessly into the chili, thickening it naturally while maintaining a clean, mild flavor. The result is a chili that feels indulgent but never heavy, with a consistency that coats each spoonful.

This chili is ideal for weeknight cooking, batch cooking, and leftovers. It reheats beautifully, thickens slightly as it rests, and doesn’t separate when warmed gently. Served on its own or paired with keto bread, this dish proves that comfort food doesn’t require carbs to feel complete.

Why You’ll Love This Recipe

Completely bean-free and keto compliant
Thick, creamy texture without starch
Mild white chili flavor with depth
One-pot cooking method
Perfect for meal prep
Reheats without separating
Comfort food without compromise

Ingredients

1½ lb boneless, skinless chicken breast
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 (4 oz) can diced green chilies, drained
2 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
¾ tsp salt
½ tsp black pepper
4 oz cream cheese, cubed
¾ cup heavy cream
1 cup shredded Monterey Jack cheese

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.
Add chicken breasts, chicken broth, green chilies, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–22 minutes until chicken is fully cooked.
Remove chicken, shred with two forks, and return it to the pot.
Stir in cream cheese until fully melted and smooth.
Add heavy cream and shredded Monterey Jack cheese. Stir until thick and creamy.
Simmer uncovered for 5–8 minutes, stirring occasionally, until desired consistency is reached.
Taste and adjust seasoning before serving.

Nutrition (per serving)

Calories: 430
Fat: 32 g
Protein: 34 g
Net Carbs: 4 g

FAQ

Can I make this chili ahead of time?
Yes. It stores well and tastes even better the next day.
Is this chili spicy?
No. It has mild heat. Add chili flakes if desired.
Can I use chicken thighs?
Yes. Boneless, skinless thighs work well.
Does this chili freeze well?
Yes. Reheat gently to maintain creaminess.

Variations & Substitutions

Use rotisserie chicken for speed
Swap Monterey Jack for pepper jack
Add diced jalapeño for heat
Thin with extra broth if desired

Serving Suggestions

Serve with keto bread
Top with extra shredded cheese
Garnish with fresh cilantro

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