Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken bone broth
  • 1.5 cups canned roasted green chiles, chopped
  • 3 cups shredded rotisserie chicken breast
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 4 oz cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 1 cup Monterey Jack cheese, shredded

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds.
  2. Whisk in the flour to create a light roux, cooking for 2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while whisking constantly to avoid lumps.
  3. Stir in the roasted chiles, cumin, and smoked paprika. Bring the mixture to a gentle simmer until the liquid begins to thicken.
  4. Reduce heat to low. Stir in the cubed cream cheese one piece at a time until completely melted and velvety.
  5. Fold in the shredded rotisserie chicken and heavy cream. Finally, stir in the Monterey Jack cheese until melted. Remove from heat immediately to prevent the cheese from separating.