Description
A creamy, low-carb twist on traditional chili featuring tender chicken, spices, and a luscious base.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 4 cups shredded chicken
- 4 cups reduced-sodium chicken broth
- 4 oz green chiles, drained
- 1/2 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup Mexican blend cheese
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- Heat olive oil in a pot. Sauté onion and garlic until translucent.
- Add shredded chicken, broth, green chiles, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
- Stir in heavy cream and cream cheese until blended.
- Add cayenne pepper and mix well. Heat through.
- Top with Mexican blend cheese before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Keto White Chicken Chili