Shredded Chicken Chili

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• 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

  ½ can (6 oz) or 85g

• 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

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
3. Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, and garlic powder 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.
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. Eat as-is or garnish with toppings of your choice. Enjoy!