Keto White Bean Chicken Chili
Warm, creamy, and bursting with bold flavors, this Keto White Bean Chicken Chili is a low-carb twist on classic comfort food. By swapping traditional white beans for tender cauliflower florets, this hearty chili maintains a rich texture while staying keto-friendly. Perfectly seasoned with smoky paprika, cumin, and green chiles, this dish delivers a subtle kick that’s balanced by the creaminess of cream cheese and heavy cream. Sear juicy chicken breasts for depth of flavor and round out the dish with customizable garnishes like cheddar cheese, sour cream, and fresh cilantro. Ready in just 45 minutes, this wholesome one-pot recipe is an ideal solution for easy weeknight dinners or cozy gatherings. Enjoy a guilt-free bowl of chili that’s as satisfying as it is nourishing!
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Recipe Information
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)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
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.
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.
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.
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.
While the soup is simmering, shred the seared chicken breasts using two forks and set aside.
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.
Stir in the cream cheese and heavy cream until fully incorporated and smooth.
Return the shredded chicken to the pot and simmer for an additional 5 minutes to heat everything through.
Taste and adjust seasonings as needed.
Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 24.6 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 871 mg | 67% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2977 mg | 63% | |
*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.
