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Keto Coconut Milk White Chili

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A creamy, hearty, low-carb white chili made with shredded chicken, green chilies, and coconut milk. Smooth, flavorful, and ready in under 40 minutes. Perfect for keto or anyone who loves cozy comfort food without the carbs.

Ingredients

Scale

  • 2 tbsp butter or coconut oil

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 2 cups cooked shredded chicken (rotisserie works great)

  • 1 can (4 oz) diced green chilies

  • 1 cup chicken broth

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 tsp cumin

  • ½ tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp dried oregano

  • ½ tsp salt (to taste)

  • ¼ tsp black pepper

  • Juice of ½ lime

  • 1 tbsp cream cheese (optional, for extra creaminess)

Toppings (optional):
Chopped cilantro, shredded cheese, avocado slices, or a few drops of hot sauce.

Instructions

  1. Heat butter or coconut oil in a large pot over medium heat.

  2. Add chopped onions and cook until soft and clear, about 5 minutes.

  3. Stir in minced garlic and cook for 1 more minute.

  4. Add shredded chicken, cumin, chili powder, paprika, oregano, salt, and pepper. Mix well.

  5. Pour in green chilies, chicken broth, and coconut milk. Stir to combine.

  6. Simmer gently (don’t boil hard) for 20–25 minutes until slightly thickened.

  7. Stir in cream cheese if using, and squeeze in lime juice before serving.

  8. Taste and adjust seasoning if needed.

  9. Serve warm with toppings of your choice.

Notes

  • Use full-fat coconut milk for best texture.

  • If reheating, warm slowly to prevent the coconut milk from separating.

  • Add a handful of spinach or zucchini for more veggies without extra carbs.

  • Freezes well for up to 3 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-milk-white-chili/