No Beans, Please
As far as chilis go, I’m not a huge fan of beans, which is pretty hard to find when looking for a chili recipe. Beans usually upset my stomach, so I looked for a beanies chili instead, and I actually got a plethora of results!
I actually went with the first recipe I found, which ended up being a Shredded Chicken Chili. Recently, I’m all about that meal prep, and shredded chicken has become part of my regular routine… it’s always in the fridge ready to go! With a stock of shredded chicken on hand, this dinner comes together for me in a matter of minutes. If you aren’t much of a meal planner or prepper, you can quickly boil and shred the chicken before combining all of your chili ingredients, or you can go the rotisserie chicken route and shred that up instead. See! Nutritious cooking doesn’t have to be that complicated!
For weeknight dinners, I like to make things that are quick and as simple as possible; this recipe totally fits the bill. There’s nothing quite as satisfying as mixing a few ingredients together over heat to enjoy a healthy, comforting home cooked meal without having to stress over it.
Using shredded chicken for chili can be a refreshing change from pork or beef. The texture and flavor lend itself nicely to the tastes of traditional chili. While I’ve always loved white chicken chili, this is definitely not that! Try it out and let me know what you think!
To increase serving sizes and make it even lower carbs per serving, I updated the recipe to reflect how I’m currently preparing this at home! Instead of 2 chicken breasts, we use four large chicken breasts. There was so much sauce that it made sense to stretch the recipe a tad bit more. As a result, the shredded chicken chili recipe can easily feed a family with leftovers, and it’s a bit more keto friendly per serving. Don’t worry though, if you are married to the original version of the recipe, just use two breasts instead of four, but a little extra protein never killed nobody!
Shredded Chicken Chili Recipe
This recipe takes no more than 30 minutes, and can be even quicker if some of the ingredients are prepped before hand. It makes about 6 servings, so it’s a great weeknight meal, with options to pick from the rest of the week! See the recipe below!
- 4 chicken breasts, shredded
- 1 Tbsp butter
- 1/2 Onion, chopped
- 2 cups Chicken Broth
- 10 oz can Diced Tomatoes, undrained
- 2 oz Tomato Paste
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1/2 Tbsp Garlic Powder
- 1 Jalapeño Pepper, chopped (optional)
- 4 oz Cream Cheese
- Salt and Pepper to taste
- Cilantro, to top
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 added cilantro and Monterey jack cheese for a melty, delicious finish.
I have no doubt you’ll enjoy this recipe as much as I do!! Let me know your thoughts on different renditions of this recipe!! How do you like to switch it up??