Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon, chopped (get keto, whole30 bacon here)
  • 1 tablespoon butter
  • 1/3 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 medium jalapeños, seeded and chopped, extra for garnish
  • 4 ounces cream cheese
  • 1/3 cup heavy cream
  • 2 cups chicken stock
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt, more to taste (this is the only salt I use)
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded sharp white cheddar cheese, extra for garnish
  • 1 1/2 cups cooked and shredded chicken (get organic, free-range chicken here)

Instruction

  • Cook the chopped bacon in a dutch oven over medium-high heat until crispy. Use a slotted spoon to remove the cooked bacon from the pan, retaining the drippings.
  • Reduce the heat to medium and to the same pan, add the butter, onion, garlic, and jalapeños. Cook for 2 to 3 minutes, or until soft and slightly caramelized.
  • Add the cream cheese, heavy cream, chicken stock, paprika, salt, and pepper to the pan, stirring to mix. Bring to a boil and then reduce the heat to low and simmer.
  • Add the cheese and chicken to the pot and stir to mix in, melting the cheese into the sauce.
  • Continue to simmer for 30 minutes to allow the flavors to come together, stirring occasionally. Taste, and add additional salt and pepper, if desired.
  • Top with crispy bacon before serving.