White Chicken Chili

Preparation: 50 min

Melt the butter in a pot over low heat. Dump in a small can of green chiles (drained) and minced garlic. Place a lid on the pot and simmer the ingredients in the butter for just 2 minutes. Use a spoon to move the ingredients to the outer edges of the pot and place in whole pieces of chicken thighs and chopped zucchini. Sprinkle the salt, pepper, onion powder, cumin, and oregano over the ingredients. Turn the heat up to high and cook the chicken on both sides until just browned. Give the zucchini and chilis a little stir to ensure they don’t burn.

Pour the chicken broth into the pot and put the lid on. Bring the liquid to a boil and then reduce to a simmer. Let the pot simmer with the lid on for about 15 minutes. Turn the heat to low and remove the whole pieces of chicken from the pot, transferring them to a cutting board or shallow dish. Use a pair of forks to break the chicken into shreds, then return the chicken to the pot. Make sure the pot is hot but not simmering. Whisk in the heavy cream and cream cheese until the cream cheese completely melts. Let the pot reduce over the stove until your chili thickens to your liking.

For serving, ladle about 1 cup of white chicken chili into each bowl you are preparing. Include ½ TB of shredded Mexican cheese on top of each bowl of chili to melt. If you don’t have Mexican cheese available to you, just use shredded colby jack, cheddar, or monterey jack cheese. Include freshly chopped cilantro and any additional Keto toppings you want to include with your bowl of chili. The original recipe here was topped with some additional Keto hot sauce.

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