2-Ingredient Low Carb Chicken Chili Recipe – Keto Comfort!

Nothing beats curling up with a bowl of steaming chili on a chilly evening – unless you’re watching your carbs! That’s why this low carb chicken chili has become my go-to comfort food. Packed with tender chicken, vibrant peppers, and just the right kick of spice, it satisfies those cozy cravings without weighing you down.

I first made this for a girls’ night when half of us were keto and the others weren’t. The crazy part? Everyone went back for seconds! The secret’s in the creamy base from softened cream cheese that gives it that rich, comforting texture we all love in chili. It’s become my meal prep superstar too – tastes even better the next day when the flavors really meld together.

Table of Contents

Table of Contents

Why You’ll Love This Low Carb Chicken Chili

This isn’t just another chili recipe – it’s a game-changer for anyone watching their carbs. Here’s why I’m obsessed:

• Weeknight lifesaver: From chopping to serving in under an hour (most of that’s hands-off simmering!)
• Protein powerhouse: Packed with 28g of protein per serving to keep you full for hours
• Flavor bomb: The combo of cumin, cilantro, and lime makes every spoonful exciting
• Keto’s best friend: Only 9g net carbs per bowl – I’ve served this to strict keto friends with rave reviews
• Meal prep MVP: Gets better in the fridge (hello, easy lunches!) and freezes like a dream

Trust me, even carb-lovers won’t miss the beans when they taste this rich, creamy goodness!

Ingredients for Low Carb Chicken Chili

Gathering the right ingredients makes all the difference in this chili – trust me, I’ve learned the hard way! Here’s what you’ll need:

• 2 tablespoons olive oil (the good stuff for sautéing)
• 1 1/2 cups yellow onion, chopped (about 1 medium onion – don’t skimp!)
• 1 jalapeño, seeds and ribs removed, finely chopped (adjust to your heat tolerance)
• 2 Anaheim peppers, seeds and ribs removed, chopped (my favorite mild pepper)
• 1 bell pepper, any color, chopped (I love red for sweetness)
• 6 cloves garlic, minced (yes, six – it’s chili after all!)
• 1 tablespoon cumin (that warm, earthy base note)
• 2 teaspoons chili powder (I use mild, but go spicy if you dare)
• 2 teaspoons oregano (rub between your fingers to wake it up)
• 2 teaspoons coriander (the secret citrusy twist)
• 1 1/2 teaspoon salt (season in layers)
• 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
• 1 (10 oz) can Rotel diced tomatoes with juice (sub plain diced tomatoes if sensitive to spice)
• 3 cups chicken broth (homemade or good quality store-bought)
• 1 tablespoon Better Than Bouillon, chicken flavor (my umami booster)
• 4 chicken breasts, boneless and skinless, cut into 1″ cubes (thighs work too!)
• 8 oz cream cheese, softened and cut into cubes (full-fat for that velvety texture)
• 1 tablespoon fresh lime juice (about half a lime – brightness is key)
• 1/2 cup fresh cilantro, chopped (stems and all for maximum flavor)

For toppings: keto tortilla chips (my splurge), shredded Monterey Jack cheese, extra cilantro, and sliced jalapeño if you’re feeling bold!

How to Make Low Carb Chicken Chili

Okay, let’s get cooking! Don’t be intimidated – this is one of those “dump and go” kind of recipes that’s hard to mess up. I love making this on a lazy Sunday while I’m puttering around the kitchen. Just follow these simple steps and you’ll have a pot of cozy, low carb magic in no time.

Step 1: Sauté the Vegetables

First, grab your biggest, heaviest-bottomed pot or Dutch oven – this baby needs to hold a lot of chili! Heat your olive oil over medium heat until it shimmers. Toss in all those beautiful chopped onions and peppers. Ahhh, that sizzle gets me every time!

Now, here’s the important part: don’t rush this! Let those veggies soften and get friendly with each other. Stir them occasionally so nothing burns, and cook for a good 8 minutes. You’ll know they’re ready when the onions turn translucent and the peppers start to soften. Then, add your minced garlic and all those amazing spices – the cumin, chili powder, oregano, and coriander. Stir constantly for just about 2 minutes until your whole kitchen smells incredible. Be careful not to let the garlic burn, or it’ll turn bitter!

Step 2: Simmer the Chili

Time to build our broth! Pour in the can of Rotel tomatoes with their juice, the chicken broth, and that spoonful of Better Than Bouillon. It’s like instant flavor magic! Now, add your cubed chicken breasts and drop in those cubes of softened cream cheese. Don’t worry if the cream cheese looks a little lumpy at first – it’ll melt into silky perfection.

Bring everything to a gentle boil, then immediately reduce the heat to a low simmer. Let it bubble away uncovered for 35-40 minutes. This is when the magic happens! The liquid will reduce and thicken, and the chicken will cook through. You’ll know it’s done when the chicken reaches 145°F on a thermometer and the chili has reached your preferred thickness. I like mine on the thicker side, so sometimes I let it go a few minutes longer. Just don’t overcook the chicken or it can get tough!

Step 3: Finish and Serve

We’re almost there! Turn off the heat and stir in that fresh lime juice and chopped cilantro. This brightens up the whole dish and makes the flavors pop. Give it a taste – does it need more salt? A pinch more cumin? Adjust to your liking here.

Now for the best part: serving! Ladle that gorgeous chili into bowls and let everyone go wild with toppings. My family loves shredded Monterey Jack cheese, a few keto tortilla chips for crunch, extra cilantro, and sometimes sliced avocado if we have it. Dig in while it’s hot – this is comfort in a bowl!

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Tips for the Best Low Carb Chicken Chili

After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, can I get your recipe?” Here are my can’t-live-without tips:

• Shred instead of cube: For ultra-tender bites, cook chicken whole then shred with forks – it soaks up more flavor!
• Spice control: Start with half the jalapeño, then add more at the end if needed (I always keep sour cream on standby for my spice-wimp husband).
• Cilantro magic: Rub the leaves between your hands before chopping to release their fragrant oils.
• Cream cheese hack: Microwave cubes for 15 seconds before adding to prevent stubborn lumps.
• Flavor booster: Let it sit 10 minutes after cooking – the flavors marry beautifully.

Little things make a big difference with this chili – trust me, your taste buds will thank you! You can see more of our favorite recipes over at our recipe index.

Low Carb Chicken Chili Variations

One of my favorite things about this chili? How easily you can play with it! When I’m feeling adventurous, I’ll swap in ground turkey instead of chicken – just brown it first before adding. Want extra creaminess? Try pepper jack cheese instead of Monterey. My neighbor swears by stirring in a diced avocado right before serving (genius!). For a fun twist, sometimes I’ll add a handful of chopped zucchini during the last 10 minutes of simmering. The possibilities are endless!

Serving Suggestions for Low Carb Chicken Chili

Oh, the fun part! This chili is like a blank canvas for all your favorite low carb toppings. My must-haves? A handful of crispy keto tortilla chips (trust me, that crunch makes it!), a generous sprinkle of melty Monterey Jack cheese, and always, always extra fresh cilantro. Avocado slices add that perfect creamy contrast if you’ve got them. For my dairy-free friends, a dollop of coconut cream works wonders too. Skip the cornbread (sob!) but honestly – you won’t even miss it once you taste how satisfying this chili is all on its own!

Storing and Reheating Low Carb Chicken Chili

This chili gets better with time, so don’t be afraid to make a big batch! I always store leftovers in glass containers – they keep for about 4 days in the fridge. For longer storage, freeze portions in freezer bags (lay them flat to save space) where they’ll stay perfect for up to 3 months.

When reheating, I prefer the stovetop method – just splash in a little broth or water and warm gently over medium-low heat, stirring occasionally. The microwave works in a pinch too (stir every 30 seconds to prevent hot spots). Pro tip: frozen chili thaws beautifully overnight in the fridge, ready for an easy lunch the next day!

Low Carb Chicken Chili Nutrition Info

Now, let’s talk numbers – but remember, nutrition can vary based on your specific ingredients and toppings! For a standard serving of this chili (about 1 1/2 cups), you’re looking at approximately:

• 320 calories – satisfying but not heavy
• 18g fat (7g saturated) – thanks to that glorious cream cheese
• 28g protein – hello, muscle fuel!
• 12g total carbs with 3g fiber – just 9g net carbs per bowl

Not bad for something that tastes this indulgent, right? Just be mindful with toppings – that extra handful of cheese or avocado will nudge the numbers up (worth it, in my book!).

Low Carb Chicken Chili FAQs

I get so many questions about this chili – seems like everyone’s curious about making it work for their low carb lifestyle! Here are the most common ones I hear:

Is chili really keto-friendly?
Absolutely! Traditional chili beans are carb-heavy, but this version skips them entirely. With only 9g net carbs per serving (thanks to all those veggies and protein-packed chicken), it fits perfectly into a keto meal plan. The cream cheese adds that rich, satisfying fat we love in keto recipes too.

Is chicken okay for low carb diets?
Chicken is a low carb superstar! It’s all protein with zero carbs, making it ideal for keeping meals filling without spiking blood sugar. I use breasts for leaner meals, but thighs work great too with their extra fat content.

How long does this chili last in the fridge?
It keeps beautifully for 3-4 days stored in airtight containers. The flavors actually deepen overnight! For longer storage, freeze it in portions – it’ll stay perfect for up to 3 months.

Can I use regular diced tomatoes instead of Rotel?
Of course! Plain diced tomatoes work just fine if you’re sensitive to spice. You might want to add an extra pinch of chili powder though to keep that signature kick.

Now that you’ve got all the answers, there’s only one thing left to do – try this recipe and share your twist in the comments! I love hearing how you make it your own. If you enjoy our recipes, please consider following us on Facebook!