Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot or Dutch oven, heat olive oil over medium-low heat and sauté chopped onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute, stirring in the spices.
- Pour in chicken stock and add the green chiles, bringing to a low boil.
- Reduce heat to low and simmer uncovered for about 25 minutes, stirring occasionally.
- Add heavy whipping cream and cubed cream cheese, stirring until melted and creamy, about 10-15 minutes.
- Fold in shredded chicken and heat through for 5 more minutes.
- Serve with keto-friendly toppings like sour cream or avocado.
Nutrition
Notes
Customize your chili by adding more vegetables or adjusting spice levels to taste. Serve with your favorite low-carb toppings.
