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Keto Creamy Chicken Chili

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner U.S.
Keto Creamy Chicken Chili
Ingredients
  • 1 tablespoon oil, or as needed
  • 1 stick butter, divided
  • 2 pounds skinless, boneless chicken breasts
  • 1 1/2 teaspoons chili powder
  • salt and ground black pepper to taste
  • 3/4 cup chicken broth
  • 2 cups heavy whipping cream
  • 4 ounces cream cheese
  • 1 1/2 tablespoons onion powder
  • 2 teaspoons cumin
  • 1 teaspoon hot sauce
  • 1 1/2 cups grated Monterey Jack cheese
  • 2 (4 ounce) cans chopped green chilies
Instructions
1
Preheat a large skillet over medium-high heat and pour in oil before adding 2 tablespoons of butter.
2
Meanwhile, sprinkle chicken with a blend of chili powder, salt, and black pepper before cooking in the skillet on one side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to prevent burning, until no longer pink inside and juices run clear, 10 to 15 minutes depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.
3
Combine the remaining 6 tablespoons of butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce in a large, heavy pot. Season with salt and black pepper before bringing to a simmer; cook until butter and cream cheese are melted, about 5 minutes.
4
Add shredded chicken, Monterey Jack cheese, and green chiles to the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.