Keto Cream Cheese Chicken Chili

A warm, creamy, and tangy chili that embraces low-carb goals without sacrificing flavor.

Scale

680 g (1.5 lb) boneless, skinless chicken thighs or breasts, cooked and shredded
480 ml (2 cups) low-sodium chicken broth
225 g (8 oz) full-fat cream cheese, room temperature
60 ml (1/4 cup) heavy cream (optional)
400 g (14 oz) can diced tomatoes, drained
2 tbsp (about 14 g) chili powder
1 tbsp (8 g) ground cumin
1 tsp (2 g) smoked paprika
1 medium jalapeño or poblano, seeded and finely diced
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 tbsp (15 ml) lime juice
1.5 tsp Diamond Crystal kosher salt
2 tbsp (30 ml) olive oil
Optional garnish: chopped cilantro, shredded cheddar, sliced green onions, avocado

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Cook and shred the chicken: Season chicken with salt and pepper. Poach in simmering water or broth for 12-15 minutes until cooked through. Let rest and shred.
Sauté the aromatics and toast spices: Heat olive oil in a Dutch oven over medium heat. Add onions and sauté until translucent. Add garlic and jalapeño, cooking until aromatic. Stir in chili powder, cumin, and smoked paprika, toasting briefly.
Add chicken broth and diced tomatoes: Bring to a simmer and cook uncovered for 8-10 minutes.
Stir in the shredded chicken and simmer for 6-8 minutes to soak up spice. Adjust seasoning with salt to taste.
Remove from heat and whisk in cream cheese until smooth. If using, stir in heavy cream without boiling.
Finish with lime juice. Taste and serve hot, garnished as desired.

For extra depth, deglaze with tequila or white wine after toasting the spices.