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)
Dust chicken breasts with half of the Kinder’s Woodfired Chili Seasoning packet.
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.
Melt butter in a large stock pot on medium-high heat. When butter melts, add the chopped onions and cook until they are translucent.
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.
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.
Serve warm with your favorite chili toppings. This is a great low carb option and with the right toppings, can be keto-friendly. Enjoy!