Go Back
Bowl of Keto Cream Cheese Chicken Chili topped with herbs and spices

Keto Cream Cheese Chicken Chili

A creamy, keto-friendly chili filled with tender chicken, tomatoes, and spices, perfect for chilly evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken or cooked chicken breast.
  • 14.5 oz canned diced tomatoes Ensure it's Halal-friendly.
  • 4 oz canned green chilies
  • 8 oz cream cheese, softened Wait until softened for best blending.
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper To taste.
Optional Toppings
  • Avocado Sliced.
  • Cilantro Chopped.
  • Cheese Shredded.

Method
 

Preparation
  1. Start by shredding your cooked chicken.
Cooking
  1. In a large pot, combine the shredded chicken, diced tomatoes, green chilies, and chicken broth over medium heat.
  2. Cut the softened cream cheese into chunks and add it to the pot. Stir continuously until the cream cheese melts into the chili, creating a creamy texture.
  3. Add the chili powder, cumin, and season with salt and pepper. Stir well to mix, allowing the spices to blend in, about 5 minutes.
  4. Let the chili simmer on low heat for 10-15 minutes, allowing the flavors to meld beautifully.
  5. Dish out the chili into bowls and add your favorite toppings like avocado, cilantro, and cheese if desired.

Notes

Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop or microwave. Freezing is possible for up to three months, cool completely before storing.