Low Carb Shredded Rotisserie Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 Tablespoon olive oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • 2 pounds chicken breast, cooked and shredded
  • 4 cups low-sodium chicken broth
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 yellow zucchini squash, diced
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 4 ounces cream cheese
  • Salt and pepper, to taste
  1. In a large stockpot, heat olive oil over medium-high heat. Add in onion and saute for 4-5 minutes (or until translucent). Add in garlic and saute 30 seconds more.
  2. Add in cooked chicken, chicken broth, tomatoes, squash, tomato paste, chili powder, cumin, garlic powder, and green chilies. Bring to a boil, then let simmer over low heat for 15 minutes.
  3. Cut cream cheese into small pieces and add to stockpot.
  4. Stir until cream cheese is melted and completely incorporated into the soup.
  5. Season with salt and pepper, then serve.
  6. If desired, top bowls with cheese and fresh cilantro.
Recipe by Tone and Tighten at https://tone-and-tighten.com/low-carb-shredded-rotisserie-chicken-chili.html