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    Recipes » Low Carb Soups and Stews » Keto Cream Cheese Chicken Chili

    Published: Apr 14, 2021 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Cream Cheese Chicken Chili

    Comfort food doesn’t mean you have to spend all night in the kitchen! This cream cheese chicken chili is hearty but also light in carbs. Tender chunks of chicken, creamy cream cheese and diced chilies packs a kick in every bite!  Serve with diced avocado for the perfect meal.

    cream cheese chicken chili with avocado

    I can eat soup, stews, and chilis any day of the year.  Yes, even in the Summer!  What I love most about this creamy chicken chili is that it is ready in under 30 minutes.  Those are my favorite types of recipes.

    I like to use cream cheese in this chili because it adds so much body.  Much more than heavy cream would add.

    How would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    This delicious chili uses boneless skinless chicken thighs which are my most favorite protein to use.  They are perfect for soups, salads, and casseroles.  They have so much more flavor that chicken breast and they are almost exactly the same calorie wise.

    The next time you are in the mood for a comforting chili, give this one a try.  It will not disappoint!

    Checkout these other delicious recipes:

    • Crab Stuffed Salmon
    • Air Fryer Hot Dogs
    • Keto Creamed Spinach
    • Dry Rub Chicken Wings
    chicken chili in a green bowl

    Cream Cheese Chicken Chili - 30 minutes

    Comfort food doesn't mean you have to spend all night in the kitchen! This cream cheese chicken chili is hearty but also light in carbs. Tender chunks of chicken, creamy cream cheese and diced chilies packs a kick in every bite!
    5 from 3 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner, Soup
    Cuisine: American
    Keyword: gluten free, recipe for cream cheese chicken chili
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 440kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 1 tablespoon avocado oil (Click here for my favorite brand on Amazon)
    • ½ cup diced onion
    • 6 boneless skinless chicken thighs, cut into 1 inch pieces
    • 1 ½ teaspoon kosher salt
    • 1 ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon chili powder
    • ½ teaspoon smoked paprika
    • 8 ounces cream cheese, cut into 1 inch chunks
    • 1 can (4 ounces) diced green chilis
    • ¼ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
    • 1 cup chicken Broth
    • ½ cup chopped fresh cilantro
    • 1 Avocado, diced, for serving

    INSTRUCTIONS

    • Heat the avocado oil in a large heavy bottom pot over medium-high heat. Add in the onions and cook for 5-7 minutes, until they become translucent and begin to brown.
    • Add the chopped chicken thighs and all of the seasonings. Cook the chicken for 6-8 minutes, until the chicken begins to brown.
    • Reduce the heat to medium and add the cream cheese. Stir constantly until completely melted.
    • Add the green chilis and xanthan gum, stir to combine. Add the chicken broth and bring to a boil. Cook a few minutes more, stirring occasionally, until the soup begins to thicken.
    • Stir in the chopped cilantro.
    • Serve with chopped avocado if desired.

    JENNIFER'S TIPS

    • Nutrition does not include the avocado

    NUTRITION

    Calories: 440kcal | Carbohydrates: 7g | Protein: 26g | Fat: 35g | Fiber: 1g
    « Crab Stuffed Salmon – 30 minute meal!
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      Recipe Reviews




    1. Jessica T. says

      November 08, 2021 at 4:59 pm

      5 stars
      This chili was sooooo good!!!! We doubled the chicken broth and the green chilis! We also added jalapenos. These things upped the carb count slightly but only in the best ways! So yummy!!!

      Reply
    2. Julie Hanks says

      August 22, 2021 at 1:06 pm

      I did not have to think twice about doubling this recipe; so glad I did! It’s delicious!

      Reply
    3. Kim says

      April 28, 2021 at 12:10 pm

      5 stars
      I used lactose free cream cheese and added a can of no salt added black soy beans. Came out delish!!!

      Reply
    4. Annissa says

      April 25, 2021 at 4:02 pm

      I love chili. I tried so many chili recipes but still had heartburn. This recipe barely bother me. It was so good. I ate it with cauliflower rice too. It is so cream and rich. I actually used Kite Hill Cream Cheese which was plant based. It still was so flavorful. Thank you for this chili recipe.

      Reply
    5. Stephanie W says

      April 22, 2021 at 10:27 am

      5 stars
      So yummy! I made it exactly as written but added it to my slow cooker for 7 hours on low since my son’s game days are so late. The whole family raved about the meal and went back for seconds. It was sad to see no leftovers :(. I could totally see doubling this recipe and using it as a quesadilla or burrito filling for an additional dinner or lunches.

      Reply

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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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