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Keto Cream Cheese Chicken Chili

A creamy and comforting chili made with chicken, cream cheese, and a blend of spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, cut into small cubes
  • 2 tablespoons olive oil or coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 1 cup chicken broth
  • 8 ounces cream cheese, softened
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • to taste Salt and pepper
Toppings
  • Fresh cilantro
  • Lime wedges
  • Avocado slices

Method
 

Preparation
  1. In a large pot, heat the olive oil or coconut oil over medium heat. Add the diced onions and cook until they’re translucent, about 3-4 minutes.
  2. Next, throw in the minced garlic and bell pepper. Sauté for another 2-3 minutes until fragrant.
Cooking
  1. Add the cubed chicken breast to the pot. Season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned, about 5-7 minutes.
  2. Pour in the diced tomatoes (with the juice), green chilies, and chicken broth. Stir and bring to a simmer.
  3. Once the chili is simmering, reduce the heat to low and add in the softened cream cheese, stirring until melted and well combined.
  4. Cover the pot and let it simmer for an additional 10-15 minutes.
Serving
  1. Ladle the creamy chili into bowls and top with fresh cilantro, a squeeze of lime, and avocado slices if desired.

Notes

Substitutions: Use ground turkey or chicken instead of cubed chicken. Avoid overcooking the cream cheese to maintain a smooth texture.