Keto Creamy Chicken Chili
This Keto Creamy Chicken Chili is a rich, comforting low-carb Tex-Mex recipe packed with tender shredded chicken, bold spices, and a luxuriously creamy broth.
Ingredients:
2 lbs chicken breast or thighs, cooked & shredded
1 medium green bell pepper, diced
1 medium red bell pepper, diced
½ medium onion, chopped
1 can (10 oz) diced tomatoes with green chiles (Rotel-style, no sugar added)
1 block (8 oz) cream cheese, softened
1 cup chicken broth
½ cup heavy cream
2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
2 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp paprika
Salt & black pepper to taste
Optional Keto Add-Ins (Bean & Corn Substitutes):
Diced zucchini
Chopped cauliflower rice
Sliced olives or mushrooms
Instructions:
In a large pot or slow cooker, sauté onion and bell peppers in a little butter over medium heat until softened and fragrant.
Stir in shredded chicken, diced tomatoes with green chiles, chicken broth, chili powder, cumin, garlic powder, paprika, salt, and pepper.
Lower the heat and add cream cheese, stirring until fully melted. Pour in heavy cream and shredded cheese, mixing until smooth and velvety.
Simmer on the stovetop for 15–20 minutes, or cook on low in a slow cooker for 2–3 hours to deepen the flavors.
Top with avocado slices, jalapeños, fresh cilantro, or a dollop of sour cream.
Benefits of This Keto Chicken Chili:
Low-Carb & Keto-Friendly Only ~4g net carbs per serving
High in Protein Keeps you full and satisfied
Creamy Comfort Food Rich texture without flour or starch
Meal-Prep Friendly Reheats and freezes beautifully
Tex-Mex Flavor Bold, spicy, and deeply satisfying
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Creamy Keto Chicken Chili made without beans or corn! This low-carb Tex-Mex recipe is rich, comforting, high-protein, and perfect for meal prep or easy keto dinners.
