Low Carb Shredded Mexican Chicken – Keto White Chilli

Low Carb Shredded Mexican Chicken – Keto White Chilli

Ingredients

• 2 tbsp olive oil
• 1 medium onion ((diced))
• 2 green chilies ((diced))
• 3 clove garlic ((diced))
• 1 tbsp cumin ((diced))
• 1 tbsp coriander ((diced))
• 1 tsp salt
• 2 lb chicken breasts
• 1 1/2 cup chicken stock
• 1 cup sour cream

Instructions

1. Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.Saute until the onion has softened then add the cumin, coriander and salt.Add the whole chicken breast and mix to coat with the spices, then add the stock.Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.Use 2 forks or bear paws to shred the chicken.Add the sour cream to the shredded chicken and stir through.Serve immediately.