Description
A warm, creamy, low-carb chili featuring tender shredded chicken, cream cheese, and cilantro, perfect for weeknights or meal prep.
Ingredients
Scale
- 900 g (2 lb) boneless skinless chicken thighs
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) yellow onion, finely chopped
- 9 g (3 cloves) garlic, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) smoked paprika
- 1½ tsp Diamond Crystal kosher salt
- ½ tsp (1 g) black pepper
- 960 ml (4 cups) low-sodium chicken broth
- 120 g (4 oz) canned mild green chiles
- 225 g (8 oz) full-fat cream cheese, softened
- 120 ml (½ cup) heavy cream
- 300 g (3 cups) frozen riced cauliflower, thawed
- 15 ml (1 tbsp) fresh lime juice
- 15 g (¼ cup) fresh cilantro, chopped
- 115 g (1 cup) shredded Monterey Jack or cheddar cheese (optional)
Instructions
- Prep and measure ingredients before you start.
- Heat olive oil in a Dutch oven over medium-high heat, brown the chicken thighs for 3–4 minutes per side.
- Add chopped onion and sauté for 4–5 minutes until translucent, then add minced garlic.
- Stir in spices and deglaze with 240 ml (1 cup) of the chicken broth.
- Return browned chicken to the pot with remaining broth and canned green chiles, bring to a simmer.
- Remove chicken once cooked, shred, and return to pot.
- Whisk in cream cheese and heavy cream until smooth, add riced cauliflower and cook until tender.
- Stir in lime juice and cilantro, adjust seasoning.
- Ladle into bowls and top with cheese, cilantro, and lime juice.
Notes
Thighs provide better texture than breasts. To avoid overly thick chili, adjust broth as necessary. Can be made ahead and refrigerated for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg