Ingredients:
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup cream cheese (softened)
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt & black pepper (to taste)
- Optional: chili flakes (for spice)
👩🍳 Step-by-Step Instructions:
Step 1: Heat the oil
In a large pot, heat olive oil over medium heat.
Step 2: Cook aromatics
Add chopped onion and sauté for 3–4 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
Step 3: Add spices
Stir in cumin, paprika, oregano, salt, and pepper. Mix well to release flavors.
Step 4: Add chicken
Add shredded chicken and stir to coat it evenly with the spices.
Step 5: Pour broth & chilies
Add chicken broth and diced green chilies. Bring to a gentle simmer and cook for 8–10 minutes.
Step 6: Make it creamy
Reduce heat and stir in heavy cream and cream cheese. Mix until smooth and fully combined.
Step 7: Add cheese
Stir in shredded Monterey Jack cheese until melted and creamy.
Step 8: Simmer
Let the chili simmer for another 5–10 minutes until thick and rich.
🌿 Optional Toppings:
- Fresh cilantro
- Avocado slices
- Sour cream
- Jalapeños
- Extra cheese
💡 Tips:
- For extra protein, add more chicken.
- For thicker chili, simmer longer.
- For lighter texture, add a bit more broth.
