A creamy, comforting low carb white chicken chili made easily in you Instant Pot, or stove top too! Even better, there is a hefty serving of sneaky vegetables pureed into the broth for a silky thick texture!
When the cool weather hits, I crave soup like nobody’s mother! So warm and comforting, and infinitely adaptable, soups are a great way to get plenty of nutritious foods into one pot!
I have to be especially creative in this house since I only have one fellow soup lover! So while I will drink cups and cups of my favorite pumpkin soup, I know my family will need something a bit different!
So wanting to create a soup that still had some nutritious veggies in it, I decided to use another favorite family soup recipe, Keto Bacon Cheeseburger Soup, to start my creative juices!
Gluten free white chicken chili with beans?
My family still enjoys their beans, so I always add traditionally soaked and cooked navy beans to their portion of this white chicken chili!! By soaking those beans, I have reduced that pesky phytic acid, making the beans easier to digest, the nutrients more available.
I usually soak my beans until a healthy layer of scum forms, 1-2 days. Then I rinse them thoroughly, throw them in the Instant Pot for double the water, hit the bean/chili button, and they’re ready to go! Here is a great visual on soaking beans!
Easy Ways Boost The Nutrition In Your Soups
By using bone broth (homemade or store bought), I ensure my family is getting lots of valuable amino acids, protein, and gut-healing collagen. I recently discovered a rocking powder with no weird fillers...just delicious chicken bone broth goodness…dehydrated! It’s convenient in a pinch when I do not have homemade on hand. Use code Tessa10 for 10% off any order.
TIP!! I have added high quality gelatin directly to my soups, 2-4 tablespoons for additional nutrition!! When warm, the gelatin will be dissolved and totally undetectable! Keep in mind, depending on how much you use, your COLD soup will gel like jello…so just reheat and all will be right again in the soup world!
Add pureed veggies! They lend a creamy texture, and picky kids and pallets won’t know the difference! In this keto chicken chili recipe, I pureed a whole head of cauliflower right in the pot!! And it makes this soup extra creamy, and extra nutritious.
Soups make excellent lunchbox foods!!
Make sure you have some high quality thermoses available, then my little trick to help then stay warmer longer: I fill them with scalding hot or boiling water FIRST to preheat the thermos for several minutes, then I put the food in (not with the water of course)! This way, the heat in the food stays there, and is not transferred into heating the container itself!
Having a hot lunch available at school or at the office is a real plus and helps keep those lunchboxes more interesting!
No Pressure Cooker? No Problem!
Simply follow the steps as stated, but do on the stove top!!
After you brown and remove the ground chicken, add the broth and veggies to the pot. Simmer about 20 -30 minutes until all pieces are tender and ready to puree.
Add in the cream cheese and cheese, and using an immersion blender, puree the soup right in the pot!
Add the meat back in (and the beans if using).
Additional Instant Pot Paleo Soups To Try:
- My Thai Carrot Soup was my Whole Foods copycat recipe!
- Instant Pot Hamburger Soup @ What Great Grandma Ate
- 27 Instant Pot GAPS Soups & Stews @ Traditional Cooking School
Low Carb White Chicken Chili Recipe:
If you make this, I want to know! Please leave a comment and a start rating below!
Instant Pot White Chicken Chili
- 2 lbs ground chicken or pork, or turkey
- 1 teaspoon sea salt
- 1 teaspoon garlic powder or 3 cloves minced garlic
Preparing the Broth
- 1 small onion chopped
- 1 3oz can diced green chiles may use fresh anaheim or poblano peppers too
- 2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1 teaspoon black pepper
- 1 head cauliflower cut into florets, about 5-6 cups cauliflower pieces
- 4 cups chicken bone broth may use less for a thicker consistency
After Cooking, Add To Pot and Puree
- 4 oz cream cheese for dairy free, use a dairy free cream cheese of choice
- 1 cup shredded extra sharp white cheddar may add more if you like
Optional Add In's & Garnishes
- 4 cups drained navy beans not paleo or keto
- Avocados, sliced jalapeños, shredded cabbage, fresh lime juice, cilantro, sour cream
Using the 'saute' feature on you Instant Pot, brown the ground meat with the sea salt and garlic powder.
Continue breaking it up until cooked through, remove and set aside for later.
Add the broth mixture to the Insert, stirring to combine.
Lock in the lid, set the manual timer for 7 minutes. If doing stove top, increase cook time to 25 minutes, low simmer.
When the timer beeps, you can do a quick release and add the cream cheese and cheese to the pot.
Use an immersion blender and puree the broth and now cooked vegetables and cheeses right in the pot...or in a blender is fine too.
Once smooth, add the ground meat back in and taste, adding more sea salt if necessary. If you decide to use beans, now would be the time to add those too.
Serve with any of the optional garnishes!