Shredded Chicken Chili
This low carb shredded chicken chili is so easy to make but full of flavor.
Prep Time10 mins
Cook Time25 mins
Servings: 6 servings
- 4 chicken breast shredded
- 15 oz black beans (any beans) optional
- 1 tbsp butter
- 10 oz diced tomatoes
- 2 oz tomato paste
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 onion
- 1 jalapeno
- 4 cups chicken broth less if you want it more chunky
- 1 tbsp chili powder
- 1/2 tbsp garlic powder
- 2 tsp cumin
- 1 tsp cayenne
- 4 oz cream cheese
- salt & pepper
Cook chicken breast in the crockpot on high for about 4-5 hours. You can cook the chicken however you like just make sure to shred it
Chop the onions, tomatoes, and jalapeno.
In a large stockpot, add butter and cook onions on medium until they are translucent color.
Add chicken broth, shredded chicken, tomatoes, tomato paste, chili powder, cumin, garlic powder, and the jalapeno to the pot
Bring to a boil, then drop it down to simmer and cover for 15 minutes.
Cut cream cheese into small blocks and increase the heat back to medium-high.
Slowly add the cream cheese while stirring until it is all blended.
Remove from heat and add salt, pepper, and other garnishes as you please.