Sauté onions for a few minutes and then add in jalapeños, garlic, cumin and chili powder. Fry them for a couple more minutes, until they are fragrant.
Add in stock, green beans and baby corn. I wanted to add corn and beans but keep it keto friendly so green beans and baby corn are perfect substitutions at around 2-3g net carbs per 100g each.
Add in cream cheese and stir until it melts. This adds creaminess, richness and is key to making this keto chicken chili extra comforting!
Add in dill, parsley, chives and onion powder. "Crack Chicken" recipes always have some form of ranch in it, this is a quick way of making ranch seasoning. Allow this to simmer.
After simmering and the vegetables have softened, add in cooked shredded or diced chicken, cheddar cheese and bacon. Stir until the cheese melts.
And it's ready! This Crack Chicken Chili comes to 4.8g net carbs per serving. Serve garnished with avocado, cilantro, and extra crispy bacon if desired.
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