Keto White Chicken Chili (Instant Pot and Slow Cooker)
This Keto White Chicken Chili is loaded with shredded chicken, chilis, peppers and cauliflower rice! At about 7.5 net carbs per heaping serving this is the ultimate creamy keto comfort food!
Before my keto days this White Bean Chicken Chili Verde was one of the weekly staples in our house throughout the cooler months. I love how easy and healthy it is. Lately, I have been missing one of my old favorites and wanted to create a Keto White Chicken Chili. It took a few tries but I think this low carb version might even be better than the original!
What ingredients do you need to make Keto White Chicken Chili?
One of the best things about this recipe is that the majority of the ingredients are basic pantry ingredients like chicken broth, canned green chilies and salsa verde. This makes it a very easy weeknight dinner! The ingredients you need are:
- Chicken breast
- Jalapeño
- Garlic
- Spices: cumin, oregano, garlic powder, black pepper, onion powder
- Canned green chilis
- Salsa verde
- Chicken stock
- Cream cheese
- Cheddar cheese
- Heavy cream
How do you make low carb White Chicken Chili?
I make this recipe in an Instant Pot, however I am going to share the slow cooker instructions below, but as written this soup is a really straightforward three step process. First turn on the sauté function on the pressure cooker. Add the butter, garlic and finely diced jalapeño.
Then add the chicken breast, canned green chilis, salsa verde, chicken broth and spices. Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes. It will take the pressure cooker a few minutes to get up to pressure. Cooking time has started when the timer on the Instant Pot begins counting down. When finished, allow the pressure to naturally release for 5-10 minutes, then manually release the rest.
The last step is to remove the chicken and shred it. While the chicken is out of the pot add the cream cheese, heavy cream and shredded cheddar. Whisk the mixture until it is completely smooth. Then add the chicken back to the soup. The final step is to add the cauliflower rice and stir. Cover and allow the cauli rice to cook through for 10 minutes. Serve with shredded cheese, sour cream and green onions or cilantro!
Slow Cooker Instructions:
- Place all of the ingredients, except the cream cheese, heavy cream and shredded cheese in a large slow cooker.
- Cook on high for 4 hours or low for 8 hours. When finished remove the chicken and shred.
- While the chicken is out of the pot add the cream cheese, heavy cream and shredded cheddar.
- Whisk the mixture until it is completely smooth. Then add the chicken back to the soup.
- Stir in the cauliflower rice and cover, allowing the cauli rice to cook through for 10 minutes.
- Serve with shredded cheese, sour cream and green onions or cilantro!
What are some other easy Keto Soups?
My personal favorite is this keto chili. It is very hearty, 1.5 cups is 8.5 net carbs and packed with flavor. You will not even miss the beans, I promise! Another great low carb soup is this Keto Taco Soup. It comes in lower at about 6.5 net carbs and reheats great so this is one to remember for keto meal prep.
And if you are looking for another low carb Instant Pot soup try this Instant Pot Keto Pizza Soup. It is loaded to the brim with Italian sausage, beef, mushrooms, spinach and bell pepper. Top this soup with shredded mozzarella cheese and you’ve got the perfect low carb comfort food.
Lastly, this Instant Pot Buffalo Chicken Soup comes in at under 5 net carbs and it is my husbands absolute favorite. If you don’t like spicy things you can leave out the buffalo sauce and have an excellent cheesy ranch chicken soup!
Get the Recipe: Keto White Chicken Chili
Ingredients
- 2.5 pounds chicken breast
- 1 tablespoon butter
- 1 fresh jalapeño, finely chopped
- 1 green bell pepper, finely chipped
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cajun seasoning
- 1/4 teaspoon black pepper
- 1 4.5 ounce can green chilis
- 1 cup salsa verde
- 32 ounce container of chicken stock
- 4 ounces cream cheese
- 1 cup cheddar cheese
- 1/4 cup heavy cream
- 1 12 ounce bag frozen cauliflower rice
Instructions
- First turn on the sauté function on the pressure cooker. Add the butter, garlic, finely diced jalapeño and bell pepper.
- Turn the sauté function off and add the chicken breast, canned green chilis, salsa verde, chicken broth and spices.
- Place the lid on the Instant Pot, seal the pressure valve and set the pressure cooker to 20 minutes. It will take the pressure cooker a few minutes to get up to pressure. Cooking time has started when the timer on the Instant Pot begins counting down.
- When finished, allow the pressure to naturally release for 5-10 minutes, then manually release the rest.Â
- Remove the chicken and shred it.
- While the chicken is out of the pot add the cream cheese, heavy cream and shredded cheddar. Whisk the mixture until it is completely smooth.
- Then add the chicken back to the soup. The final step is to add the cauliflower rice and stir.
- Cover and allow the cauliflower rice to cook through for 10 minutes. Serve with shredded cheese, sour cream and green onions or cilantro.
Notes
- Place all of the ingredients, except the cream cheese, heavy cream and shredded cheese in a large slow cooker.
- Cook on high for 4 hours or low for 8 hours. When finished remove the chicken and shred.
- While the chicken is out of the pot add the cream cheese, heavy cream and shredded cheddar.
- Whisk the mixture until it is completely smooth. Then add the chicken back to the soup.
- Stir in the cauliflower rice and cover, allowing the cauli rice to cook through for 10 minutes.
- Serve with shredded cheese, sour cream and green onions or cilantro!
Other Easy Keto Recipes
If you are new to Keto try my favorite Sausage Egg and Cheese Bites, they contain less than one net carb per bite and they are perfect for meal prep! One of my favorite easy low carb dinners is this One Pan Cabbage Casserole. It is so easy, cheesy and delicious and it has less than 9 net carbs per serving. Some other favorites, Keto Chocolate Cookies, Pimento Cheese and Bacon Stuffed Peppers and Sausage and Cream Cheese Pinwheels!
I get your emails for recipes and weekly shopping list and I was printing them but now I can’t print them. It won’t let me.
Hi Eileen, what do you mean it won’t let you? Are you getting an error message of some sort? Can you tell me which specific meal plan you are having trouble with? I am checking on my side of things and everything is working correctly. It sounds like you have ad blocker that is preventing the pdf from loading.
Hello! Just found your site, absolutely love it. I was wondering why do you use Cajun seasoning in your keto ckn chili recipe? And is there a particular brand or home mix you prefer to use?
Hi, love the recipe, but I’m confused on some things:
– you mention butter in the first step but don’t say how much
– how long do I saute the veggies & chicken for? I am guessing a few minutes for each to soften the veggies a bit
– does the cauliflower rice step need the instant pot heated at all? Between the frozen cauliflower and the dairy it seems the soup will lose a lot of heat.
Hi Nick, sure I’m happy to help. Sauté the garlic and peppers in one tablespoon of oil or butter until softened, then turn the sauté function off.
As for the heat issue, no we have never thought that this cooled the soup too much, but if you find that is an issue for you just turn the sauté function back on for a few minutes until it has reached your desired temperature. There is a step-by-step recipe video in the post. You can review and that should answer any questions you may have.