Spicy Chicken Chili

My recipes are grain free, refined sugar free and most are dairy free. Somedays you have planned ahead what to have for dinner. You take the meat out of the freezer the night before. Yet other days seem like a scramble. What to have for dinner? What am I going to make? AH! I had one of those days. The weather was cold and I thought why not do some kind of soup or chili. I started thinking about it. If I made a chicken chili then I could throw the frozen chicken into the simmering soup and shredded the chicken after it cooked. Yep that’s what I did. Here’s what I came up with. Hope you enjoy it as much as my family. If vegan just leave out the chicken. This soup serves 8.


1 32 oz homemade or store bought chicken broth

3 lbs. chicken breasts

1 15 oz can black beans

1 15 oz pinto beans

1 cup chopped bell peppers or baby bell peppers

1/2 cup chopped onion

1 cups chopped zucchini

1 cup chopped squash

1 minced clove of garlic

1  14.5 oz roasted tomatoes with garlic or 1 1/2 cup homemade roasted tomatoes

1 15 oz can tomato sauce

2 tablespoons chopped cilantro

1/2 teaspoon garlic powder

1 teaspoon cumin

1 16 oz pace salsa or 2 cups homemade Pico De Gallo Salsa

1/2 teaspoon salt

1/2 teaspoon Keto Taco Seasoning

1 teaspoon Cholula

In a large pot combine chicken broth, black beans, pinto beans, bell peppers, zucchini, onions, garlic, roasted tomatoes, tomato sauce, garlic powder, cumin, salsa, salt, keto taco seasoning and Cholula bring to a simmer. You can either cut up your chicken or shred it. If you want shredded chicken place thawed or frozen chicken into the pot. Allow chicken to cook through. Once cooked remove chicken breasts and using two forks shred the meat. Put shredded chicken back into the soup. Add the chopped cilantro.

Suggested serving with shredded cabbage, radishes, cheese, salsa, chopped cilantro, coconut milk sour cream, or Siente Chips.

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