I’ve been making this easy, creamy white chicken chili for busy weeknights when I want comforting flavor without a lot of fuss. It’s rich, tangy from the green chiles, and comes together in one pot — perfect for nights when you want a warm bowl with minimal cleanup. If you like hands-off versions, there are also slow-cooker takes you can try like this Crockpot White Chicken Chili that stretch the convenience even further.

What makes this recipe special

This recipe is a quick, cheesy spin on classic white chicken chili: shredded chicken, cream cheese, and shredded cheddar create a velvety base while green chiles add brightness. It’s an approachable weeknight meal that scales easily for a crowd or meal prep.

“Comforting and quick — the cream cheese makes it lusciously creamy without long simmering. A new favorite for cold nights.”

Reasons to try it:

One-pot, pantry-friendly, and ready in about 20–30 minutes if you start with cooked chicken.
Kid-friendly mild heat, but easy to boost for adults.
Flexible: swap proteins or omit beans for a lower-carb version.

If you’re exploring other flavor directions, you might like this alternate white chicken chili recipe for a slightly different spice profile.

Preparing Easy Keto White Chicken Chili

Step-by-step overview

Start with cooked, shredded chicken and combine it with cream cheese, broth, beans, and green chiles in a large pot.
Heat gently, stirring so the cream cheese fully melts and the mixture becomes smooth.
Stir in shredded cheese until it melts and the chili is creamy.
Season, garnish, and serve.

This quick flow means most of the work is prep (shredding chicken, softening cream cheese). If you prefer pressure-cooker convenience, check this Instant Pot White Chicken Chili for a different method.

What you’ll need

1 lb chicken breast, cooked and shredded (rotisserie chicken works well)
1 can (14 oz) white beans, drained and rinsed (see substitution note)
1 can (10 oz) green chile peppers
1 cup cream cheese, softened
1 cup chicken broth
1 cup shredded cheese (cheddar or Monterey Jack)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Optional toppings: cilantro, avocado, lime

Ingredient notes and substitutions:

White beans: tasty and filling, but higher in carbs. For strict keto, omit beans and add extra chicken or 1½ cups riced cauliflower. Lupini beans are a lower-carb legume alternative if you can source them.
Cream cheese and shredded cheese deliver the creamy texture; for dairy-free versions try full‑fat coconut cream + a dairy-free shredded cheese (texture will differ).
Use low-sodium chicken broth if you want tight control over salt.

Step-by-step instructions

Prepare chicken: cook breasts until they reach 165°F, then shred with forks. (Tip: a rotisserie chicken saves time.)
Place shredded chicken, drained white beans, green chiles (with juices), softened cream cheese, chicken broth, garlic powder, and onion powder into a large pot over medium heat.
Heat gently, stirring often so the cream cheese melts evenly and the mixture becomes smooth and combined, about 6–8 minutes.
Add the shredded cheese and stir until it melts and the chili is creamy. If it’s too thick, stir in a few tablespoons of additional broth.
Season to taste with salt and freshly cracked black pepper.
Serve hot, garnished with chopped cilantro, diced avocado, and a squeeze of lime if desired.

Best ways to enjoy it

Serve bowls with avocado slices, chopped cilantro, and a lime wedge for brightness.
For non-keto eaters, offer tortilla chips or warm corn tortillas on the side.
Pair with a crisp green salad or roasted vegetables to add freshness and texture.
For a heartier meal, spoon chili over cauliflower rice, quinoa, or into baked potatoes.

Storage and reheating tips

Refrigerator: Store in an airtight container for 3–4 days. Cool to room temperature (no more than two hours at room temp) before refrigerating.
Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Leave some headspace because dairy-based sauces can expand.
Reheating: Thaw overnight in the fridge. Reheat gently on the stove over low–medium heat, stirring to reincorporate fats. Add a splash of broth if the chili thickens. Microwaving works for single bowls — stir midway for even heating.
Safety: Reheat to 165°F before serving. Discard leftovers that have sat out more than 2 hours.

Helpful cooking tips

Soften cream cheese at room temperature for easier melting and a smoother texture.
If you want silkier chili, use an immersion blender for 5–10 seconds before adding shredded cheese — this partially purées the beans (or cauliflower substitute) into the base.
Start with low heat once the cream cheese is in the pot to prevent curdling of dairy.
If the chili seems bland after melting in the cheeses, a squeeze of lime or a splash of apple cider vinegar brightens flavors immediately.
Use pre-shredded rotisserie chicken to reduce hands-on time — it’s a lifesaver on busy nights.

Creative twists

Spicy: Add a diced jalapeño with seeds, or stir in a teaspoon of chipotle in adobo.
Low-carb: Omit beans and add 1½ cups riced cauliflower or extra shredded chicken.
Dairy-free: Swap cream cheese for canned coconut cream and use a dairy-free shredded cheese alternative; expect a different but tasty flavor.
Southwestern/Cajun mash-up: Add smoked paprika, cumin, and a pinch of cayenne. Try an extra herbaceous finish with chopped green onions. For a Cajun spin, see this Cajun White Chicken Chili.
Make-ahead freezer packs: Assemble (unheated) in freezer bags, freeze flat, then thaw and heat when ready.

Helpful answers

Q: Is this recipe truly keto?
A: The canonical version with white beans is not strict keto because white beans are relatively high in carbs. For a keto-friendly bowl, omit the beans and use extra chicken or riced cauliflower. You can also search for bean-free keto adaptations if you’re tracking carbs closely.

Q: Can I use canned chicken or rotisserie chicken?
A: Yes — canned chicken is safe and convenient, and rotisserie chicken is an excellent shortcut that adds flavor. Ensure any pre-cooked chicken is heated to 165°F when reheating the chili.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For slow cooker: combine ingredients (except shredded cheese) and cook on low 2–3 hours, then stir in cheese at the end. For pressure-cooker Instant Pot instructions and timing, see this Instant Pot White Chicken Chili. (Always finish by stirring in cheese off heat for best texture.)

Q: How can I thicken or thin the chili?
A: To thicken: simmer uncovered a few extra minutes or add a small amount of cream cheese. To thin: stir in chicken broth a tablespoon at a time until desired consistency.

Q: Is it safe to freeze dairy-based chilis?
A: Yes. Cream-based soups and chilis can be frozen, though texture may change slightly. Stir well while reheating; adding a splash of broth can help restore creaminess.

Conclusion

If you want other tested low-carb or keto-friendly takes, check this detailed version at Keto White Chicken Chili – Wholesome Yum for ingredient swaps and carb counts. For a family-friendly adaptation with slightly different seasonings, see Keto White Chicken Chili – Hey Keto Mama for more ideas and meal prep tips.

Enjoy a bowl — creamy, simple, and endlessly tweakable.

Easy Keto White Chicken Chili

This creamy white chicken chili is quick to make and packed with flavor, perfect for busy weeknights.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Ingredients

Main Ingredients

1 lb chicken breast, cooked and shredded Rotisserie chicken works well.
1 can (14 oz) white beans, drained and rinsed For strict keto, omit beans.
1 can (10 oz) green chile peppers Use with juices for added flavor.
1 cup cream cheese, softened Soften at room temperature for easier blending.
1 cup chicken broth Use low-sodium if preferring less salt.
1 cup shredded cheese (cheddar or Monterey Jack) For a dairy-free version, substitute with coconut cream and dairy-free cheese.
1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt and pepper

Optional Toppings

Cilantro Chopped
Avocado Diced
Lime Juice

Instructions

Preparation

Start with cooked, shredded chicken.
Combine shredded chicken, cream cheese, broth, beans, and green chiles in a large pot over medium heat.
Heat gently, stirring often until the cream cheese melts and the mixture is smooth, about 6–8 minutes.
Stir in the shredded cheese until it melts and the chili is creamy.
Season to taste with salt and freshly cracked black pepper.
Serve hot, garnished with cilantro, avocado, and a squeeze of lime if desired.

Notes

Store in an airtight container for 3–4 days in the refrigerator. For freezing, use airtight, freezer-safe containers and freeze for up to 3 months. Reheat to 165°F before serving.