Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, chicken broth, diced green chilies, cumin, oregano, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Serve hot, garnished with chopped cilantro.
Notes
- You can customize the spice level with additional chili powder or jalapeños.
- Use full-fat cream cheese for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and stir
- Cuisine: American
- Diet: Low-carb, Keto
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg