Keto White Bean Chicken Chili

Warm, hearty, and perfect for those on a low-carb lifestyle, this Keto White Bean Chicken Chili swaps traditional beans for tender cauliflower florets without skimping on texture or flavor. Packed with juicy shredded chicken, warming spices, and a luxuriously creamy base of cream cheese and heavy cream, this keto-friendly twist on the classic comfort food delivers satisfaction in every spoonful. With just 15 minutes of prep time and a total cook time of under an hour, it’s an ideal weeknight dinner that can be dressed up with toppings like fresh cilantro, shredded cheddar, or a dollop of sour cream. Whether you’re following keto or simply craving a soothing bowl of flavor-packed chili, this recipe is sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 large Chicken breasts
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 4-ounce cans Green chiles, diced
• 4 cups Chicken broth
• 3 cups Cauliflower florets (as a white bean substitute)
• 4 ounces Cream cheese
• 1 cup Heavy cream
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoons Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 0.5 cups Shredded cheddar cheese (optional for garnish)
• 0.25 cups Sour cream (optional for garnish)

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the remaining olive oil and sauté the diced onion until softened, about 3–4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Step 4

Stir in the diced green chiles, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1–2 minutes to toast the spices.

Step 5

Pour in the chicken broth and add the cauliflower florets. Bring the mixture to a simmer and cook for 10 minutes, or until the cauliflower is tender.

Step 6

While the soup is simmering, shred the seared chicken breasts using two forks and set aside.

Step 7

Once the cauliflower is tender, use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks for texture. If you don't have an immersion blender, transfer about half the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the cream cheese and heavy cream until fully incorporated and smooth.

Step 9

Return the shredded chicken to the pot and simmer for an additional 5 minutes to heat everything through.

Step 10

Taste and adjust seasonings as needed.

Step 11

Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2547.9g)

Amount per serving	% Daily Value*
Calories	2731.5

Total Fat 191.7g	0%
Saturated Fat 97.8g	0%
Polyunsaturated Fat 4.3g
Cholesterol 773.3mg	0%
Sodium 5906.3mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 14.9g	0%
Total Sugars 24.6g
Protein 171.6g	0%

Vitamin D 12IU	0%
Calcium 870.7mg	0%
Iron 10.9mg	0%
Potassium 2977.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 25.9%

Carbs: 9.1%