Keto Chicken Chili with Hatch Green Peppers

I would typically put white beans and corn in this, but...KETO. This recipe is so good and will be a staple in our home in the coming winter months. It tastes exactly like my chicken enchiladas without the nifty tortilla packaging. If you don't have access to Hatch Green Chiles, you can use any type of diced green Chile. If you are using something super spicy, maybe use a little less than suggested. You know what? You do you!

Ingredients

• 1 lb shredded chicken

• 2 cups chicken broth

• 1/2 onion diced

• 3/4 cup salsa verde

• 1/2 cup diced Hatch Green Chiles

• 1 teaspoon minced garlic

• 1 teaspoon cumin

• 1 teaspoon salt

• 1 teaspoon pepper

• 8 oz cream cheese

• 1/2 cup heavy whipping cream

• 2 cups Monterrey Jack cheese

• 1 avocado diced

• 2 Roma tomatoes diced

• Cilantro (optional)

Instructions

1. Place everything but the cream cheese, whipping cream, avocado and cilantro in the crock pot.

2. Cook on low for 6 hours

3. Stir in the heavy cream and the cream cheese until melted

4. Top with Monterrey jack cheese, diced tomatoes, avocado and cilantro

Nutrition Facts (Amount Per Serving) Calories 497Calories from Fat 360 Fat 40g

Saturated Fat 21g Cholesterol 144mg Sodium 979mg Potassium 625mg Carbohydrates 9g Fiber 3g Sugar 4g Protein 27g