Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Salt to taste
- Pepper to taste
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped green bell pepper and cook for a few more minutes until slightly softened.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the spices and cook for about a minute, stirring constantly, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Bring chili to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
- Remove from heat and stir in softened cream cheese until melted and smooth.
- Stir in the heavy cream and cheddar cheese until well combined and creamy.
- Season with salt and pepper to taste.
- Serve hot with garnishes like avocado, sour cream, cilantro, and extra shredded cheese.
Notes
For best results, brown the chicken well before adding broth. Soften the cream cheese slightly for smooth blending. Adjust seasonings after adding cream as dairy can mute flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg