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Keto Cream Cheese Chicken Chili Recipe

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4.4 from 50 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Low Carb

Description

This Keto Cream Cheese Chicken Chili is a creamy, flavorful low-carb chili perfect for those following a ketogenic diet. Made with ground chicken, green chiles, and full-fat cream cheese, it offers a rich, savory dish that combines traditional chili spices with a smooth, cheesy texture. Ideal for a hearty, satisfying meal that keeps carbs low without sacrificing taste.

Ingredients

Main Ingredients

  • 1 tablespoon butter or olive oil, for sautéing vegetables
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 3 - 7 oz. cans green chiles
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 - 8 oz. blocks full-fat cream cheese
  • Juice from 1 lime

Spices

  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Optional Toppings

  • Fresh cilantro
  • Lime wedges
  • Shredded cheese

Instructions

  1. Sauté Vegetables: In a large saucepan or stockpot, heat butter or olive oil over medium heat. Add the chopped onion and chopped green bell pepper. Sauté for 3 to 5 minutes, or until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional 2 to 3 minutes, stirring to prevent burning.
  2. Cook Ground Chicken: Add the ground chicken to the saucepan. Cook, breaking it up with a spoon as it browns, until fully cooked through, about 10 minutes.
  3. Add Spices: Stir in cumin, chili powder, oregano, salt, and pepper. Mix thoroughly to coat the chicken and vegetables evenly with the spices.
  4. Incorporate Green Chiles: Add the canned green chiles to the pot and stir well to combine all the flavors.
  5. Add Liquids: Pour in the chicken broth and heavy whipping cream. Stir the mixture until ingredients are combined evenly.
  6. Melt Cream Cheese: Place the blocks of full-fat cream cheese into the pot. Let the chili simmer, stirring occasionally, for about 10 to 15 minutes until the cream cheese is fully melted and smoothly incorporated into the chili.
  7. Add Lime Juice and Simmer: Squeeze the juice of one lime into the chili. Reduce heat to low or medium-low and let the chili simmer for at least an additional 15 minutes to allow the flavors to meld beautifully.
  8. Serve and Garnish: Serve the creamy chicken chili hot, garnished with fresh cilantro, lime wedges, and shredded cheese if desired. Enjoy this rich, comforting low-carb chili!

Notes

  • For a spicier chili, add chopped jalapeños or extra chili powder.
  • Using full-fat cream cheese and heavy cream helps keep the dish creamy and keto-friendly.
  • If you prefer a thinner consistency, add a little more chicken broth to loosen the chili.
  • Leftovers store well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.
  • You can substitute ground turkey for chicken if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/keto-cream-cheese-chicken-chili-recipe/