Description
Discover a delicious Keto Cream Cheese Chicken Chili recipe that’s creamy, hearty, and perfect for your low-carb lifestyle. Try it today and satisfy your cravings!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken (900 g)
- 2 teaspoons (10 ml) cumin
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) oregano
- 2 teaspoons (10 ml) salt
- 1/2 teaspoon (3 ml) pepper
- 3 – 7 oz (142 g). cans green chiles
- 1 cup chicken broth (240 ml)
- 1 cup coconut cream (240 ml)
- 2 – 8 oz. blocks dairy-free cream cheese (454 g each)
- juice from 1 lime
- Optional toppings: fresh cilantro, lime wedges, shredded dairy-free cheese
Instructions
- In a large pot, warm olive oil over a medium setting. Toss in the chopped onion and bell pepper. Cook them for 3 to 5 minutes until they become tender. Next, add the minced garlic and continue to sauté for an extra 2 to 3 minutes.
- Introduce the ground chicken to the pot and cook it until it’s fully browned, about 10 minutes, breaking it apart as it cooks.
- Mix in the cumin, chili powder, oregano, salt, and pepper.
- Incorporate the canned green chiles into the mixture and blend well.
- Pour in the chicken broth and coconut cream.
- Add the dairy-free cream cheese blocks to the pot. Let it simmer, allowing the cream cheese to melt completely and blend into the chili, stirring occasionally, for about 10 to 15 minutes.
- Add the lime juice to the chili. Lower the heat to a low to medium-low setting and let it gently cook for at least another 15 minutes to ensure the flavors combine well.
- Serve with a lime wedge, fresh cilantro, and shredded dairy-free cheese if you like. Enjoy!
Notes
- Consider adding a hint of cayenne pepper or red pepper flakes for a spicier flavor boost.
- Opt for homemade or low-sodium chicken broth to elevate the taste profile.
- Adjust the thickness by reducing broth or simmering longer for desired consistency.
