Ingredients:

  • 1.5 lb cooked shredded chicken breast
  • 2 tbsp avocado oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 4 oz canned diced green chiles
  • 32 oz chicken bone broth
  • 8 oz full-fat cream cheese, room temperature
  • 0.5 cup heavy cream
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat avocado oil in a large heavy-bottomed pot over medium heat. Add the diced onion and bell pepper, sautéing for 5 minutes until softened.
  2. Add the minced garlic, cumin, chili powder, onion powder, and oregano. Sauté for 60 seconds to 'bloom' the spices in the fat and release their oils.
  3. Pour in the chicken bone broth and diced green chiles. Bring the mixture to a gentle simmer.
  4. In a separate small bowl, whisk the softened cream cheese with one ladle of the hot broth until completely smooth. Stir this tempered mixture and the heavy cream into the main pot.
  5. Fold in the shredded chicken. Simmer for 10 minutes to allow the flavors to meld and the chili to thicken. Season with salt and pepper to taste.