Print

Creamy, Effortless Keto White Chicken Chili (Instant Pot & Slow Cooker)

A close-up of creamy keto white chicken chili topped with sour cream and fresh cilantro.
Print Recipe

Welcome this hearty, low-carb Keto White Chicken Chili into your weeknight rotation. It is creamy, packed with tender chicken, and uses simple ingredients for a comforting meal that fits your keto lifestyle perfectly. You can make this easy soup in the Instant Pot, Slow Cooker, or on the stovetop.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs (or 4 cups cooked, shredded chicken, like rotisserie)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or mozzarella cheese (optional, for extra richness)
  • Toppings: avocado, cilantro, sour cream, shredded cheese

Instructions

  1. If using raw chicken: Place chicken breasts, onion, garlic, green chiles, broth, cumin, oregano, salt, pepper, and cayenne in your Instant Pot or Slow Cooker.
  2. If using pre-cooked/rotisserie chicken: Skip to step 3 after adding broth and spices to the pot.
  3. Instant Pot Method: Secure the lid and set the valve to sealing. Cook on High Pressure for 12 minutes. Allow pressure to naturally release for 10 minutes, then quick release any remaining pressure. Remove chicken, shred it, and return it to the pot.
  4. Slow Cooker Method: Cook on Low for 6-8 hours or High for 3-4 hours. Remove chicken, shred it, and return it to the pot.
  5. Stovetop Method: Sauté onion and garlic in oil in a large pot until soft. Add broth, spices, and raw chicken. Simmer until chicken is cooked through (about 20 minutes). Shred chicken and return to the pot.
  6. Stir in the cream cheese cubes until fully melted and the chili is smooth.
  7. Stir in the heavy cream and optional shredded cheese until the chili is creamy and heated through. Do not boil after adding cream.
  8. Taste and adjust salt and pepper as needed.
  9. Serve your hearty keto comfort food hot with your favorite toppings.

Notes

  • For a thicker chili, you can mix 1 tablespoon of xanthan gum with 2 tablespoons of cold water and stir into the simmering chili at the end.
  • This recipe is naturally gluten free and makes excellent keto meal prep portions for the week.
  • Using rotisserie chicken makes this a quick keto recipe ready in under 30 minutes.

Nutrition

Find it online: https://sundayflavor.com/keto-white-chicken-chili-recipe/