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Name: Keto chicken chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 chicken breasts large shredded; 1 tbsp Butter; 1/2 onion chopped; 2 cups Chicken broth; 10 oz diced tomatoes canned undrained; 2 oz tomato paste; 1 tbsp Chili powder; 1 tbsp Cumin; 1/2 tbsp Garlic powder; 1 jalapeno pepper chopped (optional); 4 oz Cream cheese; Salt and pepper to taste

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INGREDIENTS

4 chicken breasts large ; shredded
1 tbsp Butter
1/2 onion ; chopped
2 cups Chicken broth
10 oz diced tomatoes canned ; undrained
2 oz tomato paste
1 tbsp Chili powder
1 tbsp Cumin
1/2 tbsp Garlic powder
1 jalapeno pepper chopped (optional)
4 oz Cream cheese
Salt and pepper ; to taste

INSTRUCTIONS

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.

NOTES

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Keto chicken chili

4 chicken breasts large shredded
1 tbsp Butter
1/2 onion chopped
2 cups Chicken broth
10 oz diced tomatoes canned undrained
2 oz tomato paste
1 tbsp Chili powder
1 tbsp Cumin
1/2 tbsp Garlic powder
1 jalapeno pepper chopped (optional)
4 oz Cream cheese
 Salt and pepper to taste

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.

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Nutrition

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Serving Size: 1 (2988g)
Recipe Makes: 1

Calories: 5871
Calories from Fat: 3794 (65%)

Amt Per Serving		% DV

	Total Fat 421.5g	562 %
	Saturated Fat 135.2g	676 %
	Monounsaturated Fat 166.5g
	Polyunsanturated Fat 81.8g
Cholesterol 1995.2mg		614 %
Sodium 2340.3mg		81 %
Potassium 5629.2mg		148 %
Total Carbohydrate 27.1g		8 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 21.7g
Protein 468g		669 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5871

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