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! Delicious, 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. (It’s easy!! :))
The chicken that cooked with it would have been perfect for this recipe but alas, I did not have any left. 🙁
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.
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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- 1 pound cooked chicken (or 2 13 oz cans cooked chicken)
- 16 oz chicken broth
- 1 tsp olive oil
- 12 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)
- 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.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 269Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 99mgSodium 857mgCarbohydrates 6gFiber 1gSugar 2gProtein 27g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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