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Shredded Chicken Woodfired Chili


3-4 lbs boneless skinless chicken breasts

1 packet Kinder’s Woodfired Chili Seasoning (divided)

3 cups chicken broth (divided)

1 (10 oz) can diced tomatoes, undrained

1 (7 oz) can diced green chiles

1 tbsp. unsalted butter

1 jalapeno, deseeded and diced

1/2 white onion, diced

4 oz cream cheese, cut into 1 inch cubes

1 cup monterey jack cheese, shredded (optional)

1/4 cup cilantro, chopped (optional)


Step 1

Dust chicken breasts with half of the Kinder’s Woodfired Chili Seasoning packet.

Step 2

Prepare chicken by boiling chicken breasts in 2 cups of chicken broth on stove-top for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks.

Step 3

Melt butter in a large stock pot on medium-high heat. When butter melts, add the chopped onions and cook until they are translucent.

Step 4

Add the shredded chicken, rest of the chicken broth, diced tomatoes, diced green chiles and jalapenos. Bring to a boil, while stirring and then drop the temperature to a simmer and cover for 10 minutes.

Step 5

Remove the lid and add cream cheese. Increase heat to high, while stirring the cream cheese until it has completely blended in. Drop the temperature to low.

Step 6

Serve warm with your favorite chili toppings. This is a great low carb option and with the right toppings, can be keto-friendly. Enjoy!

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Woodfired Chili Seasoning Mix

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