Description
A rich, flavorful chili that’s low in carbs and high in protein, perfect for the keto diet.
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
- Start by warming the olive oil in a Dutch oven over medium heat.
- Add in the diced yellow onion and sauté for about 5-7 minutes until soft and translucent.
- Once the onion is soft, stir in the minced garlic and cook for another 1-2 minutes.
- Now, pour in the chicken broth, heavy cream, and diced green chiles.
- Add in the cumin, dried oregano, cayenne pepper, sea salt, and black pepper.
- Stir everything together and bring the mixture to a boil.
- After boiling, reduce the heat and allow it to simmer for about 40 minutes.
- After 40 minutes, lower the heat slightly and add in the cream cheese and shredded cheese, stirring until melted.
- Next, gently fold in the shredded chicken and let simmer for an additional 5 minutes.
- Before serving, taste your chili and adjust the seasoning as needed.
Notes
Use cooked chicken for convenience. Adjust spices based on your heat preference. Store leftovers for up to 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 80mg
Keywords: keto chili, low carb chili, creamy chili