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Equipment
dutch oven/large stock pot with lid
cutting board and knife
Measuring cups and spoons
Ingredients
1½lbboneless chickenbreast or thighs
1tbsp.extra virgin olive oil
½cuponiondiced
2clovesgarlic minced
4ozcan/tin diced green chilies
1tspground cumin
1tspdried oregano
½tspchili powder
4cupschicken stock or broth
4ozcream cheese
½cupheavy whipping cream
+/- salt and pepperto taste
Prevent your screen from going dark
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.Add the chopped green chilies, ground cumin, dried oregano, and chili powder to the pot. Stir well to combine and cook for another minute to allow the flavors to meld.
Pour in the chicken broth and bring to a simmer. Add the cooked chicken back into the pot. Reduce the heat to low and let it simmer for about 15 minutes.
Stir in the softened cream cheese and heavy cream until they are fully incorporated and the chili has thickened slightly. Season with salt and pepper to taste. Continue to simmer for an additional 5 minutes. Serve hot, garnished with shredded cheese, sliced jalapenos, and a lime wedge.