This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

ingredients

1 lb chicken breast

1.5 cups chicken broth

2 garlic cloves, finely minced

1 4.5oz can chopped green chiles

1 diced jalapeno

1 diced green pepper

1/4 cup diced onion

4 tbsp butter

1/4 cup heavy whipping cream

4 oz cream cheese

2 tsp cumin

1 tsp oregano

1/4 tsp cayenne (optional)

Salt and Pepper to taste

instructions

In large pot, season chicken with cumin, oregano, cayenne, salt and pepper

Sear both sides over medium heat until golden

Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked

While chicken is cooking, melt butter in medium skillet

Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften

Add minced garlic and saute additional 30 seconds and turn off heat, set aside

Once chicken is fully cooked, shred with fork and add back into broth

Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes

In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)

Mix cream cheese with heavy whipping cream

Stirring quickly, add mixture into pot with chicken and veggies

Simmer additional 15 minutes

Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

notes

I did not add thickening agents to this chili such as xanthan gum so the liquid will be thinner but the amount of veggies and meat make it a hearty dish

I did not measure the amount it serves, I just separated it into 4 equal servings in bowls