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Keto Crack Chicken Chili - Creamy, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs for richer flavor)
  • 6 slices bacon, chopped
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 (4-ounce) can diced green chiles, mild or hot
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (use a low-carb blend)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese (plus extra for topping)
  • 1/4 cup sliced green onions (for garnish)
  • 1 small jalapeño, thinly sliced (optional, for heat)
  • Fresh cilantro, chopped (optional)
  • Fresh lime wedges (optional, for serving)

Method
 

  1. Crisp the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, 6–8 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
  2. Sauté aromatics: Add the onion and green bell pepper to the pot. Cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds, until fragrant.
  3. Bloom the spices: Add cumin, chili powder, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper. Stir for 30 seconds to toast the spices.
  4. Add chicken and broth: Place the chicken breasts into the pot. Pour in the chicken broth and add the diced green chiles. Bring to a gentle boil, then reduce to a simmer. Cover and cook 18–22 minutes, until the chicken is cooked through.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken and any juices to the pot.
  6. Make it creamy: Stir in the cream cheese cubes until melted and smooth. Reduce heat to low, then add heavy cream and cheddar cheese. Stir until the cheese is fully melted and the chili is creamy.
  7. Finish with bacon and taste: Stir the crispy bacon back in, reserving a little for topping. Taste and adjust salt, pepper, or chili powder as needed. For more kick, add jalapeño slices now.
  8. Thicken or loosen: Simmer uncovered for 5–10 minutes to thicken, or add a splash of broth if you prefer it looser.
  9. Serve: Ladle into bowls and top with extra cheddar, green onions, cilantro, and a squeeze of lime if you like.