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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