Description
A warm and comforting creamy chicken chili, perfect for keto diets.
Ingredients
Scale
- 1 tbsp Olive oil
- 1 small Yellow onion, diced
- 4 cloves Garlic, minced
- 4 cups Reduced sodium chicken broth
- 1/2 cup Heavy cream
- 1 4-oz can Diced green chiles, drained
- 1 tsp Cumin
- 1 tsp Dried oregano
- 1/4 tsp Cayenne pepper (optional)
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 8 oz Cream cheese, at room temperature
- 1 cup Shredded Mexican blend cheese
- 4 cups Shredded chicken
Instructions
- Warm the olive oil in a Dutch oven over medium heat. Let it shimmer as you add the diced onion, sautéing for 5-7 minutes until it’s soft and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant and slightly golden.
- Pour in the chicken broth, heavy cream, green chiles, cumin, oregano, cayenne (if using), sea salt, and black pepper. Bring it to a boil, then reduce heat and let it simmer for 40 minutes.
- Lower the heat and add the cream cheese and shredded Mexican cheese. Stir until melted and smooth.
- Gently fold in the shredded chicken, allowing it to warm through. Simmer for an additional 5 minutes.
- Before serving, adjust seasoning to your preference.
Notes
Serve with fresh cilantro, avocado slices, or a squeeze of lime for added freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg