Shredded Chicken Chili

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Garlic powder

  Spices

  1 tbsp or 10g

• Cream cheese

  Low fat

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Boil chicken breasts in water or broth on the stovetop for 10-12 minutes until no longer pink. Shred with two forks. Alternatively, use a pressure cooker for 5 minutes with natural release, or a slow cooker for 4-6 hours. Rotisserie chicken can also be used.
2. Melt butter in a large stockpot over medium-high heat. Add chopped onion and cook until translucent.
3. Add shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, and garlic powder. Stir to combine, bring to a boil, then reduce to a simmer and cover for 10 minutes.
4. Cut cream cheese into 1-inch chunks.
5. Remove lid and mix in cream cheese. Increase heat to medium-high and stir until cream cheese is blended. Season with salt and pepper to taste.
6. Serve as-is or garnish with toppings of your choice. Enjoy!