Print

Shredded Chicken Chili [Recipe]

Try our most popular low carb chili recipe!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 201kcal
Author Tasha Metcalf

Ingredients

Instructions

  • 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.

Nutrition

Calories: 201kcal | Carbohydrates: 7g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 555mg | Potassium: 619mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 13.5mg | Calcium: 61mg | Iron: 2.2mg