This is a keto version of the white chicken chili recipe made popular by Karen Celia Fox (she adapted it from The Kitchen for Exploring Foods caterers in Pasadena, California. The original recipe is fantastic!). The end result is a thick, creamy chili with chunks of sauteed and pulled chicken. Great for those cold winter nights! Serve immediately or refrigerate overnight for better flavor.


Recipe Summary

20 mins
40 mins
10 mins
1 hr 10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.

  • Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.

  • Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.

  • Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Nutrition Facts

591 calories; protein 31.8g; carbohydrates 5.2g; fat 49.6g; cholesterol 211.6mg; sodium 795mg. Full Nutrition

Reviews (16)

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Most helpful positive review

Rating: 5 stars
Yummy. I used pepper jack too. I also chopped up rotisserie chicken dark meat instead of frying up a breast and added the chili pepper to the pot. I added an onion and some canned corn. Read More
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Easy and delicious Read More
Rating: 5 stars
This was incredible. Not too difficult to make either. I didn't alter a thing. A special thanks to the sharer and for helping me change my lifestyle in recent months. Read More
Rating: 5 stars
YUM-I did add extra chicken broth, used a full package of Monterey Jack shredded cheese, 5 oz cream cheese, a little jalapeño powder, and extra chili powder- overall decadent and delicious. Read More
Rating: 5 stars
Very rich and delish. Will make more Read More
Rating: 5 stars
This was great! I used leftover shredded rotisserie chicken and Pepper Jack cheese. Pretty spicy, but delish! Read More
Rating: 4 stars
This was good but here is a different twist on it. With the left overs we used low carb wheat tortillas and made burritos and put a little sour cream and salsa on top. they were unbelievably good. Read More
Rating: 5 stars
Made this last night and it was delicious. Will make this again. Read More
Rating: 5 stars
My man and I love spicy food so I added a little cayenne and extra pepper! This chili was so easy to make and it’s perfect for a cold evening. It is an amazing comfort food! Great recipe! Read More
Rating: 5 stars
I wouldnt call it chili but its great and very rich. I will add some mushrooms next time just because. Most of my keto dishes are tomato base some this was a nice switch. Thanks for the recipe Read More