Shredded Chicken Chili

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1/2 tbsp Garlic powder
  • 1 Jalapeno
  • 1/2 Onion
  • 1 (14.5 oz can Tomatoes

• Canned Goods

  • 2 cups Chicken broth
  • 1/2 can Tomato paste

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 tbsp Butter
  • 4 oz Cream cheese

Found on ketogasm.com

Description

Ingredients

• 2 large chicken breasts, shredded
• Butter, 1 tablespoon
• ½ onion, chopped
• Chicken broth, 2 cups
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 can (3 oz) tomato paste
• Chili powder, 1 tablespoon
• Cumin, 1 tablespoon
• Garlic powder, ½ tablespoon
• 1 jalapeno, chopped
• Cream cheese, 4 oz
• Salt and pepper, to taste

Directions

• Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. Whatever’s clever for you! Rotisserie chicken meat can be substituted for the breasts as well.
• In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
• Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
• Cut cream cheese into small, 1-inch chunks.
• Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
• Eat as-is or garnish with toppings of your choice. I love cilantro and Monterey jack cheese for ooey gooey goodness.