Ingredients:

  • 2 Tablespoons Olive or Avocado Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Jalapeño Pepper, seeds and membranes removed, minced
  • 3 cloves Garlic, freshly minced
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Cayenne Pepper
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 4 cups Low-Sodium Chicken Stock
  • 2 (4 oz) cans Diced Green Chiles, drained well
  • 3 cups Cooked Chicken, shredded
  • 4 oz block Full-fat Cream Cheese, cut into small cubes and softened slightly
  • 1/2 cup Heavy Cream (Double Cream), full fat
  • 1 Tablespoon Fresh Lime Juice

Instructions:

  1. Sauté Aromatics: Heat the oil in the stockpot over medium heat. Add the diced onion and minced jalapeño. Sauté gently for 5–7 minutes until the onions are translucent and softened.
  2. Bloom the Spices: Add the minced garlic, cumin, oregano, cayenne, and a pinch of salt and pepper. Cook, stirring constantly, for 1 minute until the spices are fragrant.
  3. Deglaze: Pour in 1/2 cup (120 ml) of the chicken stock and scrape up any browned bits stuck to the bottom of the pot.
  4. Add Liquid and Chiles: Pour in the remaining chicken stock and the drained canned green chiles. Bring the mixture to a gentle simmer.
  5. Add Chicken: Stir in the shredded cooked chicken. Reduce the heat to low, cover the pot loosely, and let the chili simmer for 15 minutes to allow the flavors to meld thoroughly.
  6. Temper the Cream Cheese: Remove the pot from the heat momentarily. Stir in the softened cubes of cream cheese, one piece at a time, until completely melted and incorporated into the chili. If the chili is too hot, the cream cheese can sometimes split, so take it off the direct heat.
  7. Add Cream: Stir in the heavy cream. Return the pot to very low heat and simmer, uncovered, for another 5 minutes, stirring occasionally, until the chili has thickened to a desirable consistency. Do not allow it to boil vigorously once the cream is added.
  8. Final Adjustment: Remove the pot from the heat. Stir in the fresh lime juice. Taste the chili and adjust the seasoning—it will likely require more salt and possibly a dash more pepper or cayenne.
  9. Serve: Ladle hot chili into bowls and garnish generously with desired keto-friendly toppings.