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.
If you make this Low Carb White Chicken Chili recipe, let me know! Rate it and leave a comment below. I love hearing from you!
Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins daily from all of the popular low carb and Keto websites! Check them out HERE!
You can also follow me on my Facebook page, Low Carb & Keto Recipes & Helpful Tips! I am adding almost daily pictures, links and much more than I would on the blog. You can hop on over there HERE.
- 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.
Amount Per Serving Calories 269 Total Fat 12g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 5g Cholesterol 99mg Sodium 857mg Carbohydrates 6g Fiber 1g Sugar 2g Protein 27g
This post contains affiliate links. That means if you click on the link and make a purchase, I’ll get a very small percentage in commission. There’s never any extra cost to you. I greatly appreciate your support.Follow me on Social Media!