Description
Enjoy a hearty Keto Cream Cheese Chicken Chili that’s creamy and satisfying, perfect for cozy nights. Easy to make and delicious!
Ingredients
Scale
- 500 g boneless, skinless Chicken
- 225 g full-fat Cream Cheese
- 480 ml low-sodium Chicken Broth
- 2 Bell Peppers, chopped
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 tsp Cumin
- 2 tsp Chili Powder
- 1 tbsp Olive Oil
- Salt and Pepper, to taste
Instructions
- Prepare the Ingredients: Start by chopping the onions and bell peppers. Mince the garlic. Set everything aside while preparing the chili base.
- Sauté the Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and chopped bell peppers. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the Garlic and Spices: Add the minced garlic, cumin, and chili powder to the pot. Stir and cook for another 1-2 minutes, allowing the spices to become fragrant.
- Cook the Chicken: Add the chopped chicken to the pot. Stir to coat in the spices and cook for about 5-7 minutes, until the chicken is no longer pink.
- Combine the Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
- Incorporate the Cream Cheese: Add the cream cheese to the pot. Stir until it melts and mixes thoroughly into the chili. Cook for an additional 5 minutes, until the chili is heated through.
Notes
For extra flavor, include a dash of smoked paprika. This chili freezes well; portion and freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg