Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (2 teaspoons) (6g)
  • 1 green bell pepper, chopped (about 1 cup) (150g)
  • 4 oz canned green chiles, diced (113g)
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon chili powder (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded (680g)
  • 4 cups chicken broth (950ml)
  • 4 ounces cream cheese, softened (113g)
  • ½ cup heavy cream (120ml)
  • Optional Garnishes: Shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, avocado slices

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and green bell pepper; cook for another 2 minutes until fragrant.
  2. Stir in diced green chiles, cumin, oregano, chili powder (if using), salt, and pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
  3. Add the shredded chicken and chicken broth to the pot. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  5. Remove from heat and stir in the softened cream cheese until completely melted and smooth.
  6. Stir in the heavy cream. Heat through gently. (Do not boil, it might split!)
  7. Taste and adjust seasonings as needed (salt, pepper, more chili powder).
  8. Ladle into bowls and garnish with your favorite toppings.