Shredded chicken chili
Shredded chicken chili is a hearty dish featuring tender, shredded chicken simmered with black pepper, spices, and cream cheese. It's perfect for cozy dinners or gatherings, offering rich tomato and spice flavors.
Cook time 25 min
Prep time 10 min
Ingredients:
4 chicken breasts1 tbsp butter
1 onion
2 cups chicken broth
1 can canned tomatoes
1/2 can canned tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tbsp garlic powder
4 oz cream cheese
1 dash salt
1 dash black pepper
Shredded chicken chili is a hearty and flavorful dish that combines tender, shredded chicken with a robust blend of spices, creamy cheese, and rich tomato flavors. This versatile recipe is perfect for a cozy family dinner, meal prepping, or serving at a gathering. It's easy to make and packed with protein, making it a satisfying option for any occasion.
Instructions:
- Dice the onion.
- Cube the cream cheese.
- Season the chicken breasts with a dash of salt and black pepper.
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
- Add the chicken breasts to the pot and cook for about 5-7 minutes on each side, or until they are browned but not fully cooked through.
- Remove the chicken breasts from the pot and set them aside on a plate.
- In the same pot, add the diced onions and sauté until they are softened and translucent, about 5 minutes.
- Pour in the 2 cups of chicken broth, and add the canned tomatoes and half can of tomato paste.
- Stir in the chili powder, ground cumin, and garlic powder.
- Return the chicken breasts to the pot.
- Bring the mixture to a simmer, cover the pot, and let it cook for about 20 minutes, or until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it from the pot and place it on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken back to the pot.
- Add the cubed cream cheese and stir until fully melted and combined.
- Let the chili simmer for another 5-10 minutes to allow the flavors to meld together. Adjust the seasoning with additional salt and pepper if needed.
- Ladle the shredded chicken chili into bowls and serve hot.
Your shredded chicken chili is now ready to be enjoyed! This dish is best served hot and can be garnished with your favorite toppings, such as shredded cheese, sour cream, chopped fresh cilantro, or diced avocado. Pair it with tortilla chips, cornbread, or a side of rice for a complete and comforting meal. Enjoy the rich, savory flavors with every bite!
Shredded chicken chili FAQ:
Cook the chicken breasts for about 5-7 minutes on each side in butter until browned. After that, they will simmer in the broth for about 20 minutes until fully cooked and tender.
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
You can use sour cream, Greek yogurt, or a dairy-free cream cheese alternative for a similar creamy texture and flavor.
A large pot or Dutch oven is ideal for this recipe to accommodate the ingredients and allow for proper simmering without overflow.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.
Tips:
- For a quicker option, use a rotisserie chicken instead of cooking the chicken breasts from scratch. Simply shred the precooked chicken and add it to the pot.
- To add more vegetables to the dish, consider mixing in diced bell peppers, corn, or beans.
- Adjust the level of heat to your preference by adding more or less chili powder, or incorporating a dash of hot sauce or chopped jalapeños.
- If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes to reduce the liquid.
- For a creamier texture, stir in an extra ounce or two of cream cheese before serving.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition per serving
5 ServingsCalories 230kcal
Protein 27g
Carbohydrates 12g
Fiber 2.73g
Sugar 6g
Fat 9g
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