« Back To Recipes
Shredded Chicken Chili


  • 4 Chicken Breasts
  • 1/2 Onion, Diced
  • 2 Cups Chicken Broth
  • 10 Oz Diced Tomatoes
  • 1 Tbsp Butter
  • 2 Oz Tomato Paste
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 2 Tsp Garlic Powder
  • 4 Oz Cream Cheese
  • Sea Salt and Pepper to Taste


  1. Prepare chicken by cooking and shredding after letting it cool. This can be prepared ahead of time.
  2. In a largepot, melt the butter over medium-high heat. Add the onion and cook for a few minute until fragrant. Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine  gently. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
  3. Cut cream cheese into small, 1-inch chunks.
  4. 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.