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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!

Get the Recipe: Keto White Chicken Chili

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 10
Author: Annie Holmes
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!
4.29 from 84 ratings
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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. 
  • 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

This is the Instant Pot I use and I love it.
Slow Cooker Instructions:
  1. Place all of the ingredients, except the cream cheese, heavy cream and shredded cheese in a large slow cooker.
  2. Cook on high for 4 hours or low for 8 hours. When finished remove the chicken and shred.
  3. While the chicken is out of the pot add the cream cheese, heavy cream and shredded cheddar.
  4. Whisk the mixture until it is completely smooth. Then add the chicken back to the soup.
  5. Stir in the cauliflower rice and cover, allowing the cauli rice to cook through for 10 minutes.
  6. Serve with shredded cheese, sour cream and green onions or cilantro!
Net carbs are 7.5 g per serving
Serving: 1 1/2 cup, Calories: 298kcal, Carbohydrates: 9.4g, Protein: 32.9g, Fat: 13.8g, Cholesterol: 113mg, Sodium: 546mg, Fiber: 1.9g, Sugar: 4g
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