Keto Cream Cheese Chicken Chili

Here’s a short description of what this is all about: I make a hearty, creamy chili using shredded chicken, cream cheese, and low-carb ingredients so I get comforting chili flavor without the carbs.

Why You’ll Love This Recipe

I love this recipe because it’s rich, satisfying, and perfect for cooler days or cozy nights. The cream cheese adds a silky creaminess that blends beautifully with the spices, and the chicken makes it filling. It’s also simple to throw together in one pot or slow cooker, and it fits cleanly into a keto lifestyle without heavy carb ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs boneless, skinless chicken breasts or thighs

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 bell pepper (green, red, or mixed), diced

• 1 can (14.5 oz) diced tomatoes (no added sugar)

• 1 to 2 cups low-sodium chicken broth

• 8 oz cream cheese, softened

• 1 cup shredded cheddar cheese (optional for extra cheesiness)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• ½ teaspoon oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 1–2 jalapeños, seeded and diced (optional, for heat)

• 2 tablespoons heavy cream (if needed to thin)

• Fresh cilantro, chopped (for garnish)

• Sliced avocado, sour cream, or jalapeño slices (for topping)

Directions

1. Sear the chicken (optional but adds flavor): I heat olive oil in a large pot or Dutch oven over medium-high heat. I season the chicken with a bit of salt and pepper, then sear on each side until lightly browned (about 2–3 minutes per side). I then remove the pieces and set aside.

2. In the same pot, I add the chopped onion and bell pepper, sautéing until softened (about 3–4 minutes). Then I stir in the minced garlic and cook briefly until fragrant.

3. I return the chicken to the pot, then pour in the diced tomatoes (with their juices) and enough chicken broth to mostly cover the chicken (about 1 to 1½ cups, depending on desired consistency).

4. I stir in chili powder, cumin, paprika, oregano, salt, and pepper. If using jalapeños, I add them now.

5. I bring the mixture to a simmer, cover, and allow it to cook for about 20–25 minutes (or longer in a slow cooker) until the chicken is cooked through and fork tender.

6. Once the chicken is done, I remove the pieces, shred them with two forks, and return the meat to the pot.

7. With the heat on low, I stir in the softened cream cheese until it melts and smooths into the chili. If the chili is too thick, I add a splash of heavy cream or more broth to reach the desired consistency.

8. (Optional) I stir in the shredded cheddar if I want extra cheesiness.

9. I taste and adjust seasoning—sometimes adding more salt, pepper, or chili powder.

10. I serve the chili hot, garnished with fresh cilantro and optional toppings like sliced avocado, sour cream, or extra jalapeño.

Servings And Timing

• Serves: about 6

• Prep Time: ~10 minutes

• Cook Time: ~35 to 45 minutes

• Total Time: ~45 to 55 minutes

Variations

• I sometimes swap part of the chicken for cooked turkey or pork for variation.

• For more heat, I add extra diced jalapeños, or a pinch of cayenne.

• To make it in a slow cooker, I combine everything (except cream cheese and cheddar) on low for 4–6 hours, then stir in the cheeses near the end.

• I occasionally fold in cooked cauliflower rice or zucchini bits for extra bulk without carbs.

• For a less creamy version, I skip or reduce the cream cheese, though that changes the texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm gently on the stove over medium-low heat, stirring occasionally. If the chili has thickened too much, I loosen it with a splash of broth or heavy cream. Because dairy is involved, I avoid freezing it for long periods—the texture may change upon thawing.

FAQs

Is this recipe very high in fat?

Yes—it includes cream cheese and optional cheddar, so the fat is higher, which helps with satiety in a keto diet. I balance portion sizes accordingly.

Can I use full-fat sour cream instead of cream cheese?

It’s possible, though the texture and silkiness may differ. I find cream cheese gives a richer, thicker result.

Does this chili taste too “cheesy” or dairy-forward?

Not usually—when balanced with tomato, spices, and chicken, the cream cheese enhances creaminess without overwhelming. I adjust according to my taste.

Can I make this ahead and reheat?

Absolutely. The flavors often deepen the next day. I reheat gently and stir in a bit of liquid if needed.

Will the cream cheese separate upon reheating?

If overheated, dairy can break. I reheat slowly and stir continuously to maintain a smooth texture.

Conclusion

Keto Cream Cheese Chicken Chili is one of those cozy, comforting meals I turn to when I want bold flavor with minimal carbs. The creamy texture from the cream cheese blends with spicy, savory chili flavors and hearty chicken to make a dish that feels indulgent yet fitting for keto. I hope you’ll try it and enjoy every spoonful.