Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the spices.
- Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Don't overcrowd the pan; cook in batches if necessary.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in the diced green chilies (undrained) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the softened cream cheese until it is completely melted and smooth.
- Stir in the heavy cream, cilantro, and Monterey Jack cheese. Season with salt and pepper to taste.
- Add the cooked chicken back to the skillet and stir to coat it evenly with the sauce.
- Simmer for another 5-10 minutes, allowing the flavors to meld together.
- Stir in the lime juice just before serving.
- Garnish with extra cilantro, avocado slices, sour cream, or any of your favorite toppings.
- Serve hot over cauliflower rice, zucchini noodles, or with a side of your favorite low-carb vegetables.
Notes
For a spicier dish, use hot green chilies or add a pinch of cayenne pepper. You can substitute half-and-half for heavy cream, but the sauce might not be as thick. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. Don't overcook the chicken to keep it from being dry and tough.