Shredded Chicken Chilli – Keto approved

Well – fall has arrived with a vengeance – the winds are blowing in the Northeast and it’s getting real CHILLI (if you know what we mean *wink wink. Its time to break out those recipes that keep us warm and this chicken chilli is one of them. It is easy and delicious. It’s good enough for a weeknight dinner or a dinner party as it can be easily doubled. You can also make ahead and freeze. Serve with grilled ciabatta bread, a green salad, and a hearty red wine. You could also make this vegetarian by using lima beans or kidney beans as protein.

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 4 Servings

Ingredients

  • 4 chicken breasts large, shredded

  • 1 tbsp butter

  • 1 onion chopped

  • 2 cloves of garlic finely chopped

  • 4 cups chicken broth (we used bone broth for extra collagen)

  • 14.5 oz diced tomatoes canned, undrained

  • 1 small can of tomato paste

  • 1 tbsp chilli powder

  • 1 tbsp cayenne pepper

  • 1 tbsp cumin

  • 2 tbsp. Olive oil

  • 1 jalapeno pepper chopped (optional)

  • 4 oz cream cheese

  • Salt and pepper to taste

  • 2 cups shredded mexican cheese

  • 1 bunch cilantro

Directions

  1. Preheat oven to 375 degrees. Dry chicken breasts and apply the olive, salt and pepper. Put on a sheet pan and roast for 20 minutes. Allow to cool and then shred the chicken breasts using two forks. If you are pressed for time you can use a store bought rotisserie chicken. Shred all the meat of the rotisserie chicken.

  2. While the chicken breasts are baking melt the butter over medium-high heat in a medium stock pot. Add the onion and cook until translucent. Add the garlic and cook until fragrant.

  3. Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chilli powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then lower to a simmer over medium-low heat and cover for 10-15 minutes. Taste and adjust heat according to your preference (we like it spicy so we added more cayenne pepper)

  4. Cut cream cheese into small, 1-inch chunks.

  5. 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.

  6. Spoon into bowls and add shredded cheese and Cilantro to taste.

Eat Pretty, RecipesLindsay BovairdKeto, Chili, Chicken1 Comment