Chili is the perfect comfort food. Thick and hearty, it's perfect for warming up on a cool day. This keto white chicken chili recipe is a twist on the classic. It's comforting, flavorful, and so satisfying.
– 1 tablespoon avocado oil – ¾ cup yellow onion chopped – 1 teaspoon minced garlic – 1 ½ pounds boneless skinless chicken breast or thighs – 2 cups chicken broth – 1 - 4.5 ounce can chopped green chilis undrained – 1 teaspoon oregano – 1 teaspoon chili powder – 1 teaspoon ground cumin – ¾ teaspoon sea salt – ¼ teaspoon cayenne pepper – 4 ounces cream cheese cubed – 1 tablespoon fresh lime juice – For serving: sour cream shredded cheese, lime wedges, jalapeño, cilantro
01
Heat the oil in a large saucepan over medium heat. When the oil is warm, add the onion, and cook for 5 minutes. Add the garlic to the pan, and cook for another minute.
02
Add the chicken, broth, green chilis, oregano, chili powder, salt, and cayenne pepper to the pan. Cover and reduce heat to a simmer. Cook for 20 minutes. Remove the chicken from the saucepan, and shred it with forks.
03
Add the cubed cream cheese to the liquid. Cook, over low heat, until the cheese melts, about 4 minutes.
04
Return the chicken to the pot, and cook for another 5 to 7 minutes to allow the flavors to combine.
05
Stir in the fresh lime juice.
06
Serve warm with sour cream, cheese, lime wedges, jalapeños, and cilantro.