Description
A rich and creamy low-carb chili made with shredded chicken, cream cheese, and bold spices—perfect for keto comfort food lovers.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (green, red, or mixed), diced
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1 to 2 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1–2 jalapeños, seeded and diced (optional)
- 2 tablespoons heavy cream (if needed to thin)
- Fresh cilantro, chopped (for garnish)
- Sliced avocado, sour cream, or jalapeño slices (for topping)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper and sear on both sides until lightly browned, about 2–3 minutes per side. Remove and set aside.
- Add chopped onion and bell pepper to the same pot and sauté for 3–4 minutes until softened. Stir in minced garlic and cook until fragrant.
- Return chicken to the pot. Add diced tomatoes with juices and 1 to 1½ cups chicken broth to mostly cover the chicken.
- Stir in chili powder, cumin, paprika, oregano, salt, pepper, and optional jalapeños.
- Bring to a simmer, cover, and cook for 20–25 minutes or until chicken is cooked through and fork tender.
- Remove chicken, shred with two forks, and return to the pot.
- Reduce heat to low and stir in softened cream cheese until melted and fully incorporated. Add heavy cream or broth if needed to thin.
- Optional: Stir in shredded cheddar cheese for extra cheesiness.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro and optional toppings like avocado, sour cream, or jalapeño slices.
Notes
- Swap chicken for cooked turkey or pork for variation.
- Adjust heat level with more jalapeños or cayenne.
- Slow cooker method: Cook all ingredients (except cheeses) on low for 4–6 hours; stir in cheeses near end.
- Add cooked cauliflower rice or zucchini for bulk without carbs.
- Skip cream cheese for a lighter, less creamy version.
- Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or cream.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
