Creamy White Chicken Chili with Microgreens
This keto friendly white chili is creamy and delicious. It comes together in less than 45 minutes.
Ingredients
- 4 Tbsp Butter
- 4 stalks Celery diced
- 1 large Onion diced
- 5 cloves Garlic minced
- 1 4 oz can Diced Green Chilies
- 6 cups Chicken Stock
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Salt
- 1/4 tsp Black Pepper
- 2 Tbsp Cilantro Microgreens diced
- couple drops Hot Sauce
- 12 oz Cream Cheese room temperature
- 8 oz Triple Cheddar Cheese shredded
- 4 cups Cooked Chicken cubed or shredded
- 1/2 cup Cream
Optional Toppings:
- Cilantro Microgreens
- Sour Cream
- Additional Shredded Cheese
- Fresh Lime Wedges
- Pickled Jalapeno
- Cilantro Oil
Instructions
- Melt the butter in a large saucepan over medium heat. Once melted, add the celery and onion and cook until softened, about 5 to 7 minutes, stirring occasionally.
- Add the garlic and green chilies and cook for 1 minute, stirring occasionally.
- Stir in the broth, cumin, oregano, parsley, salt, pepper, cilantro microgreens and dash of hot sauce, and bring to a boil. Turn down heat and simmer for 10 minutes.
- Section cream cheese in halves or fourths, and whisk in a section at a time until smooth.
- Whisk in the shredded cheddar, half at a time, until smooth.
- Stir in the chicken and cream, and cook until the chicken is warm, about 1 minute, gently stirring constantly.
- Serve with your preferred toppings. Enjoy!
Notes
I used cooked grilled chicken strips and diced them. You can also use rotisserie chicken or cook diced chicken yourself.