Description
A creamy, low-carb chili that’s both flavorful and satisfying, featuring shredded chicken, cream cheese, and spices.
Ingredients
Scale
- 900 g (2 lb) cooked shredded chicken
- 720 ml (3 cups) low-sodium chicken broth
- 225 g (8 oz) full-fat cream cheese, softened
- 120 ml (1/2 cup) heavy cream
- 200 g (1 can) diced green chiles
- 150 g (1 medium) yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 lime, juiced
- 15 g (1/4 cup) chopped cilantro
- 2 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp xanthan gum (optional)
- 15 ml (1 tbsp) olive oil
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering, about 1 minute. Add diced onion and sauté until translucent and fragrant, about 5 minutes. Add minced garlic and toast for 30–45 seconds.
- Stir in cumin, chili powder, and oregano; cook for 30 seconds. Add chicken broth and diced green chiles, scraping any browned bits. Bring to a gentle simmer for 3–4 minutes.
- Add shredded chicken and cream cheese in chunks. Stir until cream cheese melts, about 3–5 minutes. Pour in heavy cream and simmer 2–3 minutes.
- If the chili is thin, whisk in xanthan gum until thickened. Season with salt and pepper. Taste and adjust seasoning.
- Remove from heat and stir in lime juice and chopped cilantro. Serve hot with garnishes.
Notes
Chill, then refrigerate leftovers for up to 4 days. Can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg