Description
A delightful low-carb twist on classic chili, rich in flavor and creaminess, perfect for ketogenic 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 can (4 oz) 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 until it shimmers.
- Add the diced yellow onion to the hot oil and sauté for about 5-7 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Pour in the reduced sodium chicken broth, heavy cream, and the drained diced green chiles.
- Add the cumin, dried oregano, cayenne pepper, sea salt, and black pepper, then bring the mixture to a boil.
- Reduce the heat and let simmer for about 40 minutes.
- Lower the heat and stir in the cream cheese and shredded Mexican blend cheese until melted.
- Fold in the shredded chicken and let simmer for an additional 5 minutes.
- Taste and adjust seasoning before serving.
Notes
Adjust the spice levels to meet your preferences or add in any extras you enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: keto, chicken chili, creamy chili, low carb chili