5 Servings 25 min Cook
4 Breast, bone and skin removed Chicken Breast
1 Tbsp Butter
1 Medium (2-1/2" dia) Onions
2 Cup Chicken Broth
1 Can Tomatoes
1/2 Can (6 oz) Tomato Paste
1 Tbsp Chili Powder
1 Tbsp, ground Cumin
1 Tbsp Garlic Powder
4 Oz Cream Cheese
1 Dash Salt
1 Dash Pepper
Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid.
Once the meat is no longer pink, remove from fluid and shred with two forks.
This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours.
Whatever’s clever for you! Rotisserie chicken meat can be substituted for the breasts as well.
In a large stockpot, melt the butter over medium-high heat.
Add the onion and cook until translucent.
Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, and garlic powder to the pot and combine by gently stirring over the burner.
Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
Cut cream cheese into small, 1-inch chunks.
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.
Eat as-is or garnish with toppings of your choice.
Enjoy!
