Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs
- 3 large poblano peppers
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 can diced green chiles, 4 oz, with juices
- 1 teaspoon cumin
- 1 teaspoon chili powder seasoning blend
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Up to ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 2 cups freshly shredded Monterey Jack, about 8 oz
- 1 tablespoon olive oil
- 2 tablespoons chopped cilantro, optional
- Up to 1 tablespoon lime juice, optional
Instructions
- Broil poblanos until blistered, about 8–12 minutes, turning as needed. Cover in a bowl for 10 minutes, then peel, seed, and dice.
- Heat oil in a large pot. Sauté onion for 4–5 minutes, then garlic for 30 seconds. Stir in spices briefly.
- Add chicken, peppers, green chiles, broth, and part of the salt. Bring to a gentle simmer, cover, and cook until chicken reaches 165°F, about 18–25 minutes or longer if thick.
- Remove chicken, shred on a clean plate, and return to the pot.
- Reduce heat to low. Stir in cream cheese until smooth, then add heavy cream. Avoid boiling.
- Add Monterey Jack in small handfuls over very low heat or off the heat, stirring until melted between additions.
- Finish off the heat with optional cilantro and lime to taste. Adjust seasoning and serve hot.
- Prep Time: 20 minutes
- Cook Time: Approximately 35–45 minutes with overlap
Nutrition
- Serving Size: 6