Description
Warm, creamy, and a little spicy, this keto cream cheese chicken chili is a comfort food without the carbs, featuring tender shredded chicken and a rich, silky sauce.
Ingredients
Scale
- 900 g (2 lb) cooked chicken, shredded
- 225 g (8 oz) cream cheese, full-fat, cut into cubes
- 120 ml (1/2 cup) heavy cream
- 400 g (14 oz) canned diced tomatoes, drained
- 240 ml (1 cup) chicken broth
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne, optional
- 2 tbsp olive oil
- Salt, to taste
- Fresh cilantro and lime wedges for serving
Instructions
- If using raw chicken, brown it first: Season chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high and brown chicken 2-3 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium, add oil, then the diced onion. Sauté until translucent and fragrant, about 5 minutes. Add garlic and cook 30 seconds.
- Add chili powder, cumin, smoked paprika, and cayenne if using. Cook for 1 minute, stirring constantly.
- Stir in diced tomatoes and chicken broth. Return chicken to the pot, bring to a gentle simmer, cover, and cook 8-10 minutes until chicken is cooked through.
- Remove chicken to a cutting board and shred. Reduce heat to low, add cream cheese and heavy cream, stir until smooth.
- Stir shredded chicken back into the sauce and simmer 2-3 minutes. Season with salt and lime juice to taste. Garnish with cilantro and serve with lime wedges.
Notes
Make-ahead: This chili tastes better the next day. Store in an airtight container and refrigerate up to 4 days. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 26g
- Cholesterol: 120mg