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Keto Cream Cheese Chicken Chili Recipe

Keto Cream Cheese Chicken Chili Recipe
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★★★★★

5.2 from 15 reviews

This Keto Cream Cheese Chicken Chili is a creamy, low-carb comfort dish perfect for those following a ketogenic diet. Packed with tender ground chicken, flavorful green chiles, and rich cream cheese, this chili offers a satisfying blend of spices and creaminess without the carbs of traditional chili beans. It’s a hearty, warming meal that’s easy to prepare and ideal for cozy dinners.

Ingredients

Scale

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
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cans (7 oz. each) green chiles
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 blocks (8 oz. each) full-fat cream cheese
  • Juice from 1 lime

Optional Toppings

  • Fresh cilantro
  • Lime wedges
  • Shredded cheese

Instructions

  1. Sauté Vegetables: In a large saucepan or stockpot, heat the butter or olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing for 3 to 5 minutes until they become soft. Then add the minced garlic and cook for an additional 2 to 3 minutes, stirring frequently to avoid burning.
  2. Cook Chicken: Add the ground chicken to the pot and cook until it’s fully cooked through, about 10 minutes. Use a spoon or spatula to break up the meat as it cooks to ensure even cooking and a crumbly texture.
  3. Add Spices: Stir in the cumin, chili powder, oregano, salt, and pepper. Mix well to evenly coat the chicken and vegetables with the spices.
  4. Add Green Chiles: Pour in the canned green chiles and stir to combine, distributing them throughout the chili mixture.
  5. Add Liquids: Stir in the chicken broth and heavy whipping cream. These liquids will add creaminess and help mellow the spices.
  6. Incorporate Cream Cheese: Add the two blocks of full-fat cream cheese to the pot. Simmer the chili over low to medium heat, stirring frequently until the cream cheese fully melts and blends into the chili, about 10 to 15 minutes.
  7. Add Lime Juice and Simmer: Squeeze the juice of one lime into the chili. Reduce the heat to low or medium-low and let the chili simmer for at least 15 more minutes. This allows the flavors to meld beautifully and deepen.
  8. Serve: Ladle the chili into bowls and top with optional fresh cilantro, shredded cheese, and lime wedges if desired. Enjoy your creamy, comforting keto chili!

Notes

  • Use full-fat cream cheese for the best creamy texture and keto-friendly fat content.
  • If you prefer a spicier chili, add diced jalapeños or extra chili powder to taste.
  • The chili thickens as it simmers; if it becomes too thick, add a splash of chicken broth to loosen it.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stove or in the microwave to avoid curdling the cream cheese.

Nutrition

Keywords: keto chicken chili, cream cheese chili, low carb chili, keto dinner, creamy chicken chili, easy keto recipes

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