Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (140g) diced green chiles, undrained
  • 1.5 lbs chicken breast, boneless and skinless, cubed into ½ inch pieces
  • 3 cups low-sodium chicken bone broth
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • salt to taste
  • black pepper to taste
  • 8 oz full-fat cream cheese, softened and cubed
  • ½ cup shredded Monterey Jack cheese
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and sauté until translucent.
  2. Stir in the minced garlic and green chiles, cooking for another 2 minutes until fragrant.
  3. Add the cubed chicken breast, ground cumin, and chili powder. Stir until the chicken is seared on the outside and no longer pink.
  4. Pour in the chicken bone broth. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the chicken is cooked through.
  5. Lower the heat to low. Stir in the cubed cream cheese one piece at a time, stirring steadily until completely melted into the broth.
  6. Stir in the shredded Monterey Jack cheese and lime juice until melted and the consistency is thick and glossy.