Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion, chopped
- 1 jalapeno, seeds and ribs removed, finely chopped
- 2 anaheim peppers, seeds and ribs removed, chopped
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can Rotel diced tomatoes, with juice
- 3 cups chicken broth
- 1 tablespoon Better Than Bouillon, chicken flavor
- 4 chicken breasts, boneless and skinless, cut into 1” cubes
- 8 oz cream cheese, softened and cut into cubes
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro, chopped
- Toppings: Keto tortilla chips, shredded Monterey Jack cheese, fresh cilantro, sliced jalapeno
Instructions
- Saute veggies. Heat oil in a large heavy-bottom pan. Add onions, jalapeno, anaheim peppers, and bell pepper. Cook until onions soften, about 8 minutes. Add garlic, cumin, chili powder, oregano, and coriander. Saute until fragrant, about 2 minutes.
- Simmer. Add diced tomatoes, chicken broth, Better Than Bouillon, cream cheese, salt, black pepper, and chicken. Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes. The chili is done when chicken reaches 145°F and liquid reduces to your liking.
- Finishing touches. Stir in lime juice and cilantro. Adjust seasoning if needed. Serve in bowls and top with cheese, avocado, and extra cilantro.
Notes
- Adjust jalapeno quantity based on spice preference.
- Rotel tomatoes add mild heat; substitute with plain diced tomatoes if preferred.
- Chicken can be shredded instead of cubed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg