Ingredients

1/2 cup heavy cream (makes it extra creamy and rich)

1 cup Mexican blend cheese (I use Kraft for consistent melting)

1 tbsp olive oil (or any neutral oil like avocado)

1/2 tsp sea salt

4 garlic cloves (freshly minced)

1/4 tsp cayenne pepper

4 cups shredded chicken (rotisserie or cooked)

1 tsp dried oregano

1 tsp cumin (freshly ground preferred)

1 small yellow onion (diced into 1/4-inch pieces)

4 cups reduced-sodium chicken broth

1/2 tsp black pepper

4 oz green chiles (canned or fresh, drained)

8 oz cream cheese (softened to room temperature)

Instructions

Step 1: Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves. Having everything prepped and ready will make the cooking process smooth and prevent overcooking of aromatics, especially garlic which can burn quickly.

Step 2: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. This develops a sweet, rich base for the chili.

Step 3: Pour in the chicken broth and bring to a boil, then reduce heat to a gentle simmer. Add the green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Stir well to combine all the spices evenly. Simmer for 40 minutes to allow the flavors to meld and deepen.

Step 4: Reduce the heat to low and cut the softened cream cheese into small chunks for faster melting. Stir the cream cheese into the simmering broth until completely melted and smooth.

Step 5: Add the heavy cream and Mexican blend cheese, stirring constantly until the cheese is fully melted and the mixture is creamy and homogeneous. Keep the heat low to prevent the dairy from breaking or curdling.

Step 6: Stir in the shredded chicken and simmer for 5 minutes to warm through and allow the chicken to absorb the flavors. Taste and adjust seasonings as needed. Serve hot and enjoy!

Tips & Variations

Use freshly ground cumin for a more vibrant and fresh flavor in your chili.

For extra spice, add more cayenne pepper or a splash of hot sauce when serving.

Substitute shredded turkey for chicken if preferred or leftover turkey is available.

To keep it dairy-free, replace cream and cheese with coconut milk and nutritional yeast, though this will alter the flavor and texture.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, cooked shredded chicken works perfectly. You can boil, roast, or grill chicken breasts or thighs and shred them before adding to the chili.

Is this recipe suitable for a low-carb or keto diet?

Absolutely. The ingredients used are low in carbs, and the recipe relies on cream, cheese, and chicken for richness and protein, making it ideal for keto or low-carb eating plans.