Low Carb White Chicken Chili Creamy, hearty, no bean, low carb and gluten free chili

Low Carb White Chicken Chili is a creamy, hearty, no bean, low carb and gluten free chili! 

Last week I went to Google and Pinterest looking for a Low Carb White Chicken Chili and could not find one! What?! Well, that needs to change! I found this recipe from The Cookie Rookie and adapted it to be low carb and a bit easier too. I changed around the seasonings and subbed the white beans for cauliflower. Not bad! Very good, actually! It is still a creamy, hearty white chili but now low carb. I did it on the stove top this time but it can also be done in the crock pot if you need it to be ready when you get home.

I used homemade chicken broth. See how to do that here. The chicken that cooked with it would have been perfect for this recipe but alas, I did not have any. 🙁 Canned chicken could also be used or just cook a pound of chicken for the recipe. I just boiled it with some adobo seasoning and then shredded it up for the chili. 

Stay tuned for a post full of low carb soups and chilis. Oooh, I can’t wait! 🙂

I also have a post full of low carb and keto crock pot recipes and over 200 low carb and keto meal ideas!

To print the recipe for Low Carb White Chicken Chili click HERE.

This recipe makes 6 servings.

Please not that this nutritional information is based on exactly the serving sizes, amounts and products I used. When more than one option is listed, I used the first to calculate. If you change anything at all, this will not be 100% correct but will give you an idea. This is meant to give you an idea only. If you need exact nutritional information, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.


(269 Calories) (12 g Fat) (758 gm Sodium) (6 g Total Carbs) (1 g Fiber) (5 g Net Carbs) (2 g Sugars) (27 g Protein)


1 pound cooked chicken or 2 13 oz cans cooked chicken

16 oz chicken broth

1 tsp olive oil

12-16 oz frozen cauliflower, thawed

1 tsp salt

½ tsp pepper

7 oz can green chilies with juice (or 2 if you like it more spicy)

1 cup diced onion

1 Tbsp minced garlic

4 oz cream cheese

½ cup half and half or heavy whipping cream (hwc)



Boil chicken in a little Adobo seasoning or salt and pepper if you need to cook the chicken. Shred or cut into bite sized pieces.


Add all but cream cheese and cream to a saucepan or crock pot.

Simmer for 30 minutes or more or cook on low for 4-6 hours in crock pot.

Add cream cheese and cream and stir until blended.



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