Description
Warm, tangy, and silky-smooth — this chili hugs the spoon with shredded chicken, cream cheese, and green chiles for a low-carb indulgence.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken breasts or thighs
- 30 ml (2 tbsp) olive oil
- 1 medium yellow onion, finely chopped (150 g)
- 3 garlic cloves, minced (9 g)
- 1 tbsp chili powder (8 g)
- 1 tsp ground cumin (2 g)
- 1 tsp smoked paprika (2 g)
- 1/2 tsp cayenne (1 g), optional
- 400 g (14 oz) can diced green chiles, drained
- 480 ml (2 cups) chicken broth (preferably low-sodium)
- 170 g (6 oz) cream cheese, softened
- 120 ml (1/2 cup) heavy cream
- 120 g (1 cup) shredded cheddar cheese, optional
- 15 ml (1 tbsp) lime juice
- 10 g (2 tbsp) fresh cilantro, chopped, for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- Season and brown the chicken: Pat chicken dry and season with salt and pepper. Heat olive oil in the pot over medium-high until shimmering, then brown the chicken 2–3 minutes per side until golden. Transfer to a plate.
- Sauté aromatics and spices: Reduce heat to medium and add the chopped onion; sauté until translucent, about 5 minutes. Add minced garlic, chili powder, cumin, paprika, and cayenne; cook until fragrant.
- Deglaze and simmer: Pour in chicken broth and scrape browned bits from the pot. Add diced green chiles and return chicken to the pot. Bring to a simmer, cover, and cook until chicken reaches 74°C (165°F).
- Shred the chicken: Transfer the cooked chicken to a cutting board and shred. Return shredded chicken to the pot and stir to combine.
- Emulsify with cream cheese: Lower heat and add cream cheese and heavy cream. Stir steadily until smooth, about 3–4 minutes. Avoid boiling.
- Finish and season: Stir in lime juice and cheddar if using. Adjust salt and pepper, then simmer briefly to meld flavors. Serve topped with cilantro.
Notes
For a spicier version, replace canned green chiles with roasted poblanos and add a chopped serrano.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 150mg