How many carbs per serving?

This recipe clocks in around 4g net carbs per generous bowl (depending on toppings). Exact counts vary by brands.

Can I make it vegetarian?

Yes — swap chicken stock for vegetable stock and use firm tofu or shredded jackfruit for texture. Use vegan cream cheese for a dairy-free version.

Absolutely. Keep the cayenne out, and kids will love the creamy texture. Offer avocado and cheese as fun add-ons.

Yes. If you use raw chicken, simmer it in the broth until cooked through, then shred. Rotisserie simply speeds things up.

Totally. Make a big batch, portion into containers, and rehearse easy, healthy lunches all week.

Creamy, cozy, and low-carb — this white chicken chili is loaded with flavor and keeps the carbs low while the comfort level stays high.

Scale

Warm the olive oil in a large pot or Dutch oven over medium-low heat. Add the diced onion and sauté until it becomes soft and starts to turn translucent, about 4–5 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant.
Sprinkle in the oregano, cumin, salt, pepper, smoked paprika and the cayenne (if you want heat). Stir and cook for about 1 minute to toast the spices and wake up their flavor.
Pour in the chicken broth and add the can of green chiles. Stir everything together and increase the heat until the pot reaches a gentle boil.
Reduce the heat so the chili simmers slowly, uncovered. Let it bubble gently for about 20–25 minutes so the broth reduces and the flavors concentrate — stir now and then.
Lower the flame to medium. Pour in the heavy cream, add the cubed cream cheese, and stir until the cream cheese melts and the soup turns silky. If any lumps remain, break them up with your spatula as the pot warms.
Fold in the shredded chicken and heat until the mixture is hot throughout, another 8–12 minutes. Taste and adjust seasoning as needed.
Serve hot with your favorite keto-friendly toppings — think shredded cheddar, a dollop of sour cream, sliced avocado, cilantro, or crushed pork rinds.

Onion choice: Yellow or white onion keeps the chili paler; red onion adds a touch more sweetness and color. Use whichever you prefer.
Cream cheese tip: Cut the cream cheese into small cubes before adding so it melts smoothly — or stir it vigorously while it warms to avoid clumps.
Shortcuts: Rotisserie chicken makes this ultra-fast; shredded leftover or baked chicken works perfectly too.
Spice level: Skip the cayenne if serving kids, or add extra if you like things fiery.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop; add a splash of stock if it thickens.