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!
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.
- Nutrition does not include the avocado
Calories: 440kcal | Carbohydrates: 7g | Protein: 26g | Fat: 35g | Fiber: 1g