Keto Cream Cheese Chicken Chili Recipe

A velvety, spiced broth filled with melted cream cheese and shredded chicken, perfect for a creamy low-carb dinner.

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Pat 900 g (2 lb) boneless chicken thighs dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a Dutch oven over medium-high heat and brown chicken 3–4 minutes per side until golden. Transfer to a plate.
Reduce heat to medium. Add the diced onion and cook until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds more.
Stir in 1 tbsp (15 g) tomato paste, 2 tsp (4 g) chili powder, 1 tsp (2 g) ground cumin, and 1 tsp (2 g) smoked paprika. Cook 1 minute to bloom the spices.
Pour in 720 ml (3 cups) chicken broth, scraping up browned bits. Return chicken to the pot. Add 4 oz (113 g) diced green chiles. Bring to a simmer and cook 10–12 minutes until the chicken reaches 165°F (74°C).
Remove chicken to a cutting board, shred with two forks, and return to the pot. Simmer uncovered 6–8 minutes.
Off heat, whisk in 226 g (8 oz) softened cream cheese, then add 120 ml (1/2 cup) heavy cream and 100 g (1 cup) shredded cheddar (if using). Stir in lime juice and adjust salt.
Ladle into bowls and top with chopped cilantro and extra lime. Serve hot.

For silkier texture, bring the chili off the heat and whisk in cream cheese gradually. Avoid boiling after adding dairy.