Cool evenings, cozy sweaters, and a pot of something warm simmering on the stove—this Low Carb White Chicken Chili – Healthy, Carb-Friendly Comfort Food fits that vibe perfectly. Creamy, hearty, and loaded with flavor, this chili proves that comfort food doesn’t have to be heavy or carb-loaded to be deeply satisfying. It’s the kind of meal that makes you slow down, grab a big bowl, and enjoy every spoonful.

Low Carb White Chicken Chili – Healthy, Carb-Friendly Comfort Food

This white chicken chili is designed for real life. It comes together easily, making it a smart choice for busy nights when you still want something nourishing and delicious. With lean chicken, warming spices, and a creamy base, it checks all the boxes for anyone searching for Food Recipes For Dinner Healthy Low Carb without feeling restrictive. It’s rich enough to feel indulgent, yet light enough to qualify as Low Carb Low Cal comfort food.

What really sets this recipe apart is how versatile it is. Whether you’re planning Fall Dinner Ideas Low Carb, stocking your freezer for Low Carb Winter Dinners, or needing reliable Quick No Carb Meals, this chili delivers. It’s often loved by those following Low Carb No Carb Recipes, and many even consider it a go-to Soup With No Carbs option when cravings hit hard.

This dish also works beautifully as a Bariatric Recipe, offering protein-packed satisfaction while staying gentle on macros. Serve it solo, or pair it with your favorite toppings to customize your bowl—either way, it belongs on your list of dependable Carb Friendly Meals. Cozy, comforting, and surprisingly light, this white chicken chili is proof that eating low carb can still feel warm, filling, and downright delicious 🍲✨

Low Carb White Chicken Chili – Healthy, Carb-Friendly Comfort Food

Ingredients

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely minced
2 green bell peppers, chopped
1 can (4 oz) diced green chilies
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
4 cups low-sodium chicken broth
1 can (15 oz) white beans, rinsed and drained
1 cup unsweetened almond milk
¼ cup chopped fresh cilantro
Juice of 1 lime

Instructions

Warm the olive oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and lightly translucent.
Mix in the garlic and green bell peppers, cooking for another 2–3 minutes until fragrant.
Place the chicken breasts into the pot and sprinkle with cumin, chili powder, paprika, salt, and black pepper.
Pour in the chicken broth and bring the mixture to a gentle boil.
Lower the heat and let it simmer for about 15 minutes, or until the chicken is fully cooked.
Carefully remove the chicken and shred it using two forks.
Return the shredded chicken to the pot, then stir in the white beans, almond milk, diced green chilies, cilantro, and lime juice.
Let the chili simmer for an additional 5–10 minutes so the flavors can blend together.
Serve hot, topping with extra cilantro and lime wedges if desired.