🧾 Ingredients
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- ½ cup heavy cream
- 1 (4 oz) can diced green chilies
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp oregano
- Salt & pepper to taste
- 2 tbsp cream cheese, optional for extra creaminess
- 1 tbsp olive oil or butter
Optional toppings:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Sliced jalapeños
👩🍳 Instructions
1️⃣ Sauté aromatics
In a large pot, heat olive oil or butter over medium heat.
Add onion and garlic, sauté 2–3 minutes until fragrant.
2️⃣ Add chicken & spices
Stir in shredded chicken, cumin, chili powder, paprika, oregano, salt, and pepper.
3️⃣ Add liquids
Pour in chicken broth, green chilies, heavy cream, and cream cheese (if using).
Simmer for 10–15 minutes, stirring occasionally, until heated through and slightly thickened.
4️⃣ Adjust consistency
If too thick, add extra chicken broth or water.
Taste and adjust seasoning as needed.
5️⃣ Serve
Ladle into bowls and top with your favorite keto-friendly toppings.
📊 Nutrition (Approx per serving)
- Calories: ~350
- Protein: ~35 g
- Fat: ~22 g
- Net Carbs: ~4–5 g
✅ Tips
- Use rotisserie chicken for a faster version.
- For extra flavor, sauté green chilies with onions before adding liquids.
- This chili freezes well for meal prep.
