Low carb Chicken Jalapeno Chili - 3 servings

0.34 cup, diced Cheddar Cheese
2.50 tbsp Sour Cream
0.25 tsp Pepper, black
2.50 cup (8 fl oz) Chicken Broth
0.50 pepper Jalapeno Peppers
1 tbsp Extra Virgin Olive Oil
13 oz Boneless Skinless Chicken Breast - Raw
0.25 tsp Spices, Cumin Powder
1 tsp Spices, Paprika
3 gram Generic, Spices - Onion - Dried (1T Powder)
0.50 tsp Garlic Powder Spice - 1 tsp ggg
0.13 tsp Seasoning - Cayenne Pepper Spice Supreme
0.50 tsp MORTON Sea Salt, Fine Salt
.33 cup, sliced Peppers, sweet, red, fresh
.33 cup, strips Green Peppers (bell peppers)
10 grams Tomato Paste

Original recipe called to add cauliflower rice into for final cooking period before the sour cream- I did not add this ingredient but you can

Chop chicken into small bite size pieces- chop pepper into small bite size pieces- set aside- brown chicken in the olive oil till cooked and slightly brown- add in peppers and cook thru for about 3 minutes- add spices to chicken and peppers and stir to release the flavors for a minute or two- add in tomato paste and cook a minute or two to coat the mixture with the tomato- add in the chicken broth and cover and simmer for about 10-15 minutes until all are done- take some of the liquid out and mix with the sour cream and put back into pot to combine- when ready to eat separate into 3 servings and top with the cheese into 3 servings.

Serving Size: 3 /9 ounces servings before topping with cheese