This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!
Traveling is always a ton of fun, but there’s something so comforting about coming home to your own bed…and fridge.
Last week we went to visit my parents just a few hours away in Springfield. It was our 6 month old’s first mini road trip, and it went amazingly well.
I was a bit unsure because she tends to dislike cars, and doesn’t take a pacifier… so I was kind of bracing myself.
But guess what? She slept nearly the whole time!
It was such a relief and she continued to so well the entire trip.
We all had a fantastic time, ate delicious keto food, and went to an aquarium! Wonders of Wildlife, which just opened last month.
Real talk, I have been waiting for this place to open since I was a kid. Literally. It took FOREVER for them to finally build it.
It. Was. Incredible.
We went early on a rainy Sunday morning, before it had a chance to get crowded.
My absolute favorite part? The jellyfish. They were mesmerizing.
Since we have two kiddos no, we had even less time to sit down and eat. My husband and I have been more into Intermittent Fasting lately or, IF.
I started doing 16/8 which means 16 hour fast with an 8 hour eating window. You can read more about the benefits of IF here. During our trip, and a couple days before I naturally shifted into 20/4.
Doing IF during while traveling made things much easier. The kids had to eat frequently as usual, but my husband and I just waited until we got back to the hotel at night and had a feast! It was so much fun. Grocery store rotisserie chicken, Qdoba bowls, pickles, tons of almonds and wings out the wazoo.
As good as all that food was, it was still super nice to come home to our own fridge. No studying nutrition labels, or strategic food planning…just a bunch of food we’re used to that we know we can eat and enjoy.
Some time during the second half of our trip fall arrived. And it came HARD.
By the time we got back home it was COLD, going from highs in the 80s to lows in the 20s in just a few days.
Cold weather calls for warm meals. And chili is one of my favorite fall dishes.
Keto White Chicken Chili
Sometimes it’s hard for people to understand how you can enjoy chili without beans…but it’s easier than you might think!
Throwing in some extra chicken and veggies adds even more flavor.
This chili is made with shredded chicken, peppers and spicy pepper jack cheese.
It’s not as thick as traditional chili, but it’s loaded with flavor…and I promise you it’s filling!
You can even add one of my keto dinner rolls on the side. They taste like a wheat roll to me, and can be made in less than 15 minutes while the chili cooks.
All the extra fats in this white chicken chili will help keep you full without all the carbs that beans carry.
Here’s the nutrition info for a one cup serving:
Total Carbs: 5g
NET Carbs: 4g
This is also an excellent meal to make in the crockpot AND the perfect freezer meal.
To make in the crockpot just add all the ingredients except the heavy cream and cook for 4 hours on low, shred the chicken, return to the crock pot and stir in the heavy cream.
Just put it in a large freezer ziplock bag and when you’re ready to make it put it in a bowl of cold water to thaw it out.
Once it starts getting soft, put it in a large pot on the stove, add a little salt, and warm it up. As a bonus you can throw in some herbs like cilantro to help freshen up the dish.
This Keto white chicken chili is super easy to make and takes as little as 30 minutes in a pinch, or can be cooked low all day in a slow cooker.
So, some additions I made to this recipe. I, too, don't like jalapenos, so I omitted them. I used one and a half roast chicken from the store, shredded them ahead of time, and threw them into the spice mix. I used two and a half times as much chicken broth as called for because I portion of it cooks off. I went about 1 tablespoon and a half of cumin, a light half teaspoon of cayenne, sprinkled some more oregano in, more pepper. I threw in the vegetables, no change there although I used a large onion.
I used the whole 8oz of cream cheese, but a little less than a half cup of heavy cream (maybe a third). I then tossed in a packet of goya chicken boullion,a can of rotel diced tomatoes with chilis, and then I grabbed a nice handful sharp cheddar cheese and threw it in. Then add a decent squirt of lime juice, a tablespoon of butter, a touch of cilantro, and you're done. The cheddar cheddar cheese thickens it up a bit.
Sunday 25th of April 2021
I had to add an additional 1.5 cups of chicken broth. It didn't seem like a soup by the end of simmering and shredding the chicken. Other than that, this recipe is amazing!
Wednesday 27th of January 2021
Absolutely delicious as per the recipe! My sister is Gluten Free and she thoroughly enjoyed it. Can't wait to try more of your recipes. FYI I added a bit of xanthum gum and it thickened it up nicely. Definitely a keeper.
Welcome to Hey Keto Mama! I’m Sam, a lover of the kitchen and everything low carb. On my site you’ll find keto tips, tricks and resources as well as easy keto recipes to satisfy your cravings and keep you on track!