Taco Chicken Salad

INGREDIENTS:

4 cups water
2 cups fat-free lower-sodium chicken broth
1 tbsp whole black peppercorns
5 garlic cloves crushed
1 pound boneless skinless chicken breasts cut in half
2 celery stalks chopped
1 large carrot peeled and chopped
1 jalapeño cut in half
1 medium onion cut in quarters
¼ cup fresh cilantro chopped
¼ tsp salt
¼ tsp cracked black pepper
½ tsp ground cumin
½ tsp chili powder
4 oz low fat cream cheese very soft, cut into small chunks
1 large tomato chopped
cheese, sour cream, greek yogurt, hot sauce, avocado garnishes

DIRECTIONS:

Combine water, broth, peppercorns, garlic, celery, carrot, jalapeno, and onion in a large pot over medium heat. Place chicken into pot with other ingredients, and bring to a boil. Reduce heat and simmer 8-10 minutes or until chicken is done. Remove chicken and shred chicken using 2 forks; set aside. Discard liquid or save for later use as chicken broth (freezes well).
In a large bowl, mix chili powder, cumin, salt, pepper, and cilantro. Add shredded chicken and mix to coat chicken in spice mix.
Add cream cheese chunks into mixtures, and cut into the chicken until fully mixed. Stir in tomatoes.
Top with optional cheese, sour cream or Greek yogurt, hot sauce, or avocado.