Shredded Chicken Chili

As you know, I live in Minnesota. I hate the cold. The only good thing about Minnesota weather is that it is Soup Season pretty much 9 months out of the year!

This week my husband requested chili. Ugh. He thinks it is the greatest meal because it is basically just protein and veggies, and is really easy to eat. Unlike diced chicken and veggies, which is a little harder to stomach sometimes. So, because I am pretty much the best wife ever, he gets chili this week. I planned to make another “soup” as well but he advised against it. Its true, sometimes we don’t finish soup if there is more than one to choose from. But here’s the thing, I kind of hate ground beef. It looks like brains. It tastes blah. I’m not a fan.

So, if I can’t have a second soup…. Maybe I can just take half of the ingredients and make TWO chilis instead. Briliant!!   His and hers chili!

I have made white chicken chili before, but haven’t ever tried a traditional chicken chili. I’m pretty excited about this one because it is a way that I can actually enjoy a nice bowl of traditional chili.


 

Shredded Chicken Chili

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What You Need

3 chicken breasts, boiled and shredded

2 celery stalks

1 yellow pepper

1 red pepper

½ yellow onion

(1) 16oz can diced tomatoes*

(1) 28oz can crushed tomatoes*

(1) 8oz can tomato sauce*

1/2 cup chicken broth

½ tsp ground mustard

½ tsp black pepper

3 tbs chili powder

1 tbs onion powder

1 tbs garlic powder

1 tsp sea sealt

2 cloves garlic, minced

 

Optional Toppings

Avocado

Sour Cream

Shredded Cheese

Goldish (I don’t recommend this, but my husband sure does!)

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What To Do

First, prep your veggies. Dice your peppers, onions and celery.

Then, boil and shred your chicken. This is the easiest way to prep chicken. Bring a large pot of water to a boil and then add chicken breasts. Let boil about 20 minutes. Remove from water, let cool for 5 minutes then shred using two forks.

This is where it gets really complicated…. Just kidding. Put ALL ingredients in a large pot, and bring to a boil over medium heat.

Cover and let simmer on low for 45-50 minutes until veggies are soft.

Top it with the yummy goodness of cheese, sour cream and guacamole and enjoy! And no, it’s not weird to put guac on your chili. Try it, trust me. Guac goes with everything.

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Look for canned tomatoes that contain only tomatoes and water on the ingredients list. No added bullshit!

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