This interesting Chicken Chickpea Soup has oregano, Greek Seasoning, and Feta for a delicious slow cooker soup with Greek flavors. This recipe has a lot of chicken and not many chickpeas so it’s low in net carbs, but see tips in the recipe for making a version that’s even lower in carbs.

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This Chicken Chickpea Soup is a recipe I came up with when I wanted something comforting and didn’t want to go to the store! The slow cooker soup starts with leftover cooked chicken, canned chickpeas, and canned tomatoes which simmer all day in the slow cooker with onions and Greek seasonings. And then you add another layer of Greek flavor to this tasty soup by sprinkling on some crumbled Feta at the table.

I have Greek Oregano growing in my windowsill, and I used the fresh leaves in this soup, but if you don’t have access to fresh oregano, you could most definitely make this with dried oregano. Do splurge on a bit of fresh parsley to add at the end. If you don’t have a crockpot, you can easily simmer this slowly on the stove for a few hours. Enjoy!

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What ingredients do you need for this recipe?

• diced, cooked chicken
• can of chickpeas (garbanzo beans)
• onion
• can of petite diced tomatoes with juice
• chopped fresh oregano, or use a smaller amount of Dried Oregano (affiliate link)
• Minced Garlic (affiliate link)
• Greek Seasoning (affiliate link)
• vegetable soup base (see notes)
• canned chicken broth (affiliate link) or stock
• chopped fresh parsley

What ingredients give this recipe Greek flavors?

Chickpeas, tomatoes, garlic, oregano, and Greek Seasoning all add Greek flavors to this Chicken Chickpea Soup, and the sprinkle of Feta cheese added at the table finishes it off perfectly!

More About Using Oregano in Greek Cuisine:

Oregano is an important component of this soup, and it’s used frequently in Greek cuisine, often combined with garlic and lemon. (There are two distinct types of oregano, Greek Oregano and Mexican Oregano. If you want to think of the flavor difference between the two types, think of Greek oregano as the predominant flavor in pizza sauce, while Mexican oregano is commonly used in chile powder.)

What if you don’t have Greek Seasoning?

Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. I love this blend of spices and use it often, but if you don’t have Greek Seasoning, use a combination of whichever of those you have.

How can you make this recipe even lower in carbs?

If you check the nutritional information this recipe is probably a lot lower in net carbs than you think because there’s a lot of chicken in proportion to the amount of Chickpeas. Just use even more chicken to make the recipe even lower in carbs.

How to make Chicken Chickpea Soup in the slow cooker:

(Scroll down for complete recipe with nutritional information.)

1. You’ll need 4 cups of diced, cooked chicken.
2. Drain the can of chickpeas into a colander and rinse well (until no more foam appears.)
3. Dice up a small onion. I prefer small pieces in soup, but it’s a personal preference.
4. Add the chicken, rinsed chickpeas, chopped onion, and can of tomatoes to the slow cooker.
5. I used my favorite Crock Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any size that’s close will work.
6. If you have fresh oregano, finely chop enough to make about 2 tablespoons chopped oregano.
7. If you’re substituting dried oregano, I’d only use about 2-3 teaspoons. (Oregano is a strong flavor, so use less if you’re not sure how much you like it.)
8. Add the oregano to the slow cooker, along with the chicken stock, vegetable soup base, minced garlic, and Greek seasoning.
9. Cook on low for 8-10 hours. (Food blogger boo-boo; I forgot to take a photo of the finished soup in the slow cooker.)
10. Just before you’re ready to eat the soup, chop up some fresh parsley and crumble the Feta to be added at the table. 

More Recipes with Chickpeas:

Chickpea Soup with Spinach, Tomatoes, and Basil ~ Kalyn’s Kitchen
Smoked Paprika and Chickpea Soup ~ Leite’s Culinaria
Sausage and Chickpea Stew ~ Kalyn’s Kitchen

Ingredients

• 4 cups diced, cooked chicken
• one 15 oz. can garbanzo beans
• 1 onion, diced small
• one 14.5 oz can petite diced tomatoes 
• 2 T finely chopped fresh oregano (see notes)
• 1 tsp. minced garlic 
• 1 tsp. Greek Seasoning
• 1 tsp. vegetable soup base (see notes)
• 8 cups chicken broth, homemade or canned
• 1/2 cup chopped fresh parsley

Instructions

1. Cut up enough chicken to make 4 cups of diced cooked chicken.
2. Rinse chickpeas very well in colander, until no more foam appears.
3. Chop the onion, and finely chop the oregano.
4. Put all ingredients except parsley into crockpot, cover, and cook on low 8-10 hours.
5. Just before you’re ready to serve the soup, finely chop the fresh parsley and crumble the Feta.
6. Add half the parsley to the soup and cook a few more minutes.
7. Serve hot, with additional chopped parsley and crumbled Feta to add at the table if desired.

Notes

I used my favorite Crock Pot 3.5 Quart Slow Cooker (affiliate link), but any size that’s close will work.

Try This Next Keto Short Rib Chili

I like Better than Bouillon Organic Vegetable Base (affiliate link)). I use homemade chicken stock, but chicken broth in a can is fine. If you don’t have fresh oregano, use 2-3 tsp. dried oregano.

Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. If you don’t have Greek Seasoning, use a combination of whichever of those you have.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 252Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 1360mgCarbohydrates: 16gFiber: 5gSugar: 5gProtein: 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Chickpea Soup is probably lower in carbs than you think, but you could make an even lower-carb variation of this soup with much less beans and more chicken. Everything about this soup is great for all phases of the original South Beach Diet and other low-glycemic eating plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. You can find more Slow Cooker / Instant Pot Recipes on my other site.

Historical Notes for this Recipe:
This recipe was first posted in 2006! It was updated with better photos in 2013, and was last updated with more information in 2021.

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Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.

The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.

But this keto chili recipe definitely makes the short list.

Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.

And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.

What makes the best keto chili?

Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.

In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.

Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.

Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.

But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.

Can you make keto chili ahead of time?

I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.

It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.

So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.

The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!

Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.

Tips for making Short Rib Chili

Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.

Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.

Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.

Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.

Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.

Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.

Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.

Doesn’t this keto short rib chili sound like the perfect comfort food? 

Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.

Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

Popular Recipe Cream of Asparagus Soup – Dairy Free Keto Recipe

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Course: Main Course

Cuisine: American

Keyword: keto chili, keto chili recipe, short rib chili

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 40 minutes

Servings: 10 servings

Calories: 428kcal

Ingredients

• 3 lb bone in short ribs
• Salt and pepper
• ¼ cup bacon fat, lard, or other high-heat oil
• ½ cup chopped onion
• 1 large green pepper chopped
• 2 cloves garlic minced
• 1 medium jalapeno pepper minced (leave the seeds in for more heat)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne
• 15 ounce can fire roasted tomatoes
• ⅓ cup beef bone broth

Instructions

• Preheat the oven to 300F and season the short ribs all over with salt and pepper.

• In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.

• Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.

• Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.

• Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.

Nutrition Facts

Keto Short Rib Chili

Amount Per Serving (1 serving = about 1 cup)

Calories 428
Calories from Fat 319

% Daily Value*

Fat 35.4g54%

Carbohydrates 4g1%

Fiber 1.2g5%

Protein 22.6g45%

* Percent Daily Values are based on a 2000 calorie diet.

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