Keto White Chicken Chili

Ingredients

• 1 large onion, chopped
• 2 tablepsoons of olive oil
• 5 garlic cloves, finely minced
• 1 (7 ounce) can of mild green chilies
• 2 1/4 pounds of boneless raw chicken breasts (about 3) cut into 2-inch pieces
• 32 ounces of chicken broth
• 2 tablespoons of fresh lime juice
• 1 1/2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of cayenne pepper
• 1 1/4 teaspoons of cumin powder
• 1 teaspoon of ground coriander
• 1 teaspoon of smoked paprika
• 2 teaspoons of dried oregano
• 8 ounces of full-fat cream cheese, cut into small cubes
• 1 cup of heavy cream
• 2 cups of shredded Mexican blend cheese
• 1/4 cup of fresh cilantro chopped (garnish)
• 1/4 cup of chopped green onions (garnish)
• 1 fresh jalapeño sliced (optional garnish)

Instructions

1. In a stockpot or 6-quart Dutch oven, saute in olive oil the onions and garlic over medium-high heat and until translucent.
2. Add the raw sliced chicken, chiles, dry spices, herbs, and chicken broth to the pot. Bring to a boil and then reduce heat to a medium-low simmer uncovered for about 45 minutes until the chicken is fully cooked.
3. Once the chicken is cooked remove the chicken pieces using a slotted spoon and transfer them to a bowl. Using two forks shred the chicken and then return to the pot.
4. Raise the temperature to medium heat and stir in the heavy cream and the softened cream cheese cubes into the pot. Stir using a wooden spoon until it melts completely into the chicken chili.
5. Add the shredded cheese and stir until fully incorporated.
6. Serve the chili hot and top each bowl with chopped cilantro, green onions, raw jalapeño slices, or your preferred toppings.
7. Store the leftovers in the refrigerator for up to 3 days. I do not recommend freezing as it may separate once it thaws.