High-Protein, Low-Carb White Chicken Chili is the perfect comfort meal for anyone following a keto, low-carb, or high-protein lifestyle without sacrificing flavor. Unlike traditional chili recipes that rely heavily on beans and starchy ingredients, this version swaps them out for protein-rich chicken, creamy textures, and bold spices that keep carbs low and satisfaction high.
This chili is hearty yet light, creamy without being heavy, and warming without being overpowering. It’s ideal for busy weeknights, meal prep, family dinners, or even as a healthy option for gatherings. Packed with lean protein and wholesome ingredients, this recipe supports muscle recovery, weight management, and long-lasting fullness.
What truly sets this dish apart is its balance—rich flavor, thick texture, and impressive nutrition all in one bowl. Whether you’re new to low-carb cooking or a seasoned pro, this white chicken chili is guaranteed to become a staple in your kitchen.
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground cumin, chili powder, smoked paprika, and oregano. Stir continuously for 1 minute to bloom the spices.
- Add chicken breasts to the pot and pour in chicken broth. Ensure the chicken is fully submerged.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until chicken is fully cooked.
- Remove chicken from the pot and shred it using two forks.
- Return shredded chicken to the pot.
- Add diced green chilies, cream cheese, and heavy cream. Stir until cream cheese is fully melted and incorporated.
- Simmer uncovered for another 10–15 minutes, stirring occasionally, until the chili thickens.
- Season with salt and black pepper to taste.
- Stir in fresh lime juice just before serving.
- Garnish with chopped cilantro and serve hot.
Notes
Nutritional Facts and Total Calories (Per Serving – Approximate)
- Calories: 360
- Protein: 38g
- Fat: 22g
- Net Carbs: 6g
- Fiber: 1g
- Sugar: 2g
High Protein Low Carb White Chicken Chili
Ingredient Notes
Chicken Breast
Chicken breast is the star of this recipe and the primary protein source. It’s lean, low in fat, and incredibly versatile. When cooked properly, it becomes tender and juicy, absorbing the flavors of the chili beautifully. You can also use chicken thighs if you prefer a slightly richer texture, but breasts keep the protein content higher and fat lower.
Chicken Broth
Low-sodium chicken broth forms the flavorful base of the chili. Using low sodium allows better control over salt levels and keeps the dish heart-healthy. A high-quality broth enhances depth without overpowering the other ingredients.
Cream Cheese
Cream cheese adds body and creaminess without adding carbs. It thickens the chili naturally and gives it that signature white chili richness. Full-fat cream cheese works best for both texture and flavor.
Heavy Cream
Heavy cream elevates the chili’s mouthfeel, making it smooth and luxurious. It also boosts fat content, which helps balance the protein and keep the meal satisfying.
Green Chilies
Diced green chilies provide mild heat and a subtle tang. They add flavor complexity without overpowering the dish, making the chili approachable even for those sensitive to spice.
Onion
Onion brings natural sweetness and depth. Finely chopping helps it blend seamlessly into the chili. You can reduce the amount slightly to keep carbs even lower.
Garlic
Garlic enhances aroma and adds savory warmth. Fresh garlic is recommended over powder for maximum flavor impact.
Olive Oil
Olive oil is used for sautéing and contributes heart-healthy fats. It also helps release flavor from the spices during cooking.
Ground Cumin
Cumin provides an earthy, slightly smoky undertone that defines chili flavor. It’s essential for authenticity.
Chili Powder
Chili powder adds warmth and complexity rather than intense heat. Choose a blend without added sugar.
Smoked Paprika
Smoked paprika introduces subtle smokiness that mimics slow-cooked depth, enhancing the overall flavor profile.
Oregano
Oregano adds herbal notes that balance the richness of the cream-based broth.
Salt and Black Pepper
These essential seasonings bring all flavors together. Adjust to taste near the end of cooking.
Lime Juice
Fresh lime juice brightens the dish and cuts through the creaminess, preventing the chili from feeling heavy.
Fresh Cilantro
Cilantro adds freshness and a pop of color. It’s optional but highly recommended for garnish and flavor.
Serving Instructions
Serve the chili hot in deep bowls. Garnish with fresh cilantro, sliced jalapeños, shredded cheese, or a dollop of sour cream if desired. This chili pairs well with low-carb bread, cauliflower rice, or a fresh green salad.
Tips
- For extra thickness, blend a small portion of the chili and stir it back in.
- Use rotisserie chicken for faster preparation.
- Adjust spice levels by adding cayenne or jalapeños.
- Let the chili rest for 10 minutes before serving for deeper flavor.
- Always add lime juice at the end to maintain brightness.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove or microwave, stirring occasionally.
FAQs
1. Can I make this chili in a slow cooker?
Yes. Add all ingredients except cream cheese and heavy cream, cook on low for 6–7 hours, shred chicken, then stir in dairy at the end.
2. Is this recipe keto-friendly?
Yes. It’s low in carbs and high in fat and protein, making it suitable for keto diets.
3. Can I use chicken thighs instead of breasts?
Absolutely. Thighs add more richness but slightly increase fat content.
4. How can I make it dairy-free?
Substitute coconut cream for dairy and skip cream cheese or use a dairy-free alternative.
5. Does this chili get thicker overnight?
Yes. Like most chili recipes, the texture improves and thickens after resting.
