Ingredients:

1 lb Boneless skinless chicken breasts

2 tsp Cumin

1 tsp Oregano

¼ tsp Cayenne optional

2 c Chicken broth

2 Cloves garlic minced

1 Bell pepper diced

1 c Onion diced

1 Jalapeno pepper deseeded and diced

5 oz Can Green chilis diced

4 tbsp Butter unsalted

¼ c Heavy Whipping cream

4 oz Cream cheese softened

Salt and pepper to taste

Instructions:

Season the chicken with the cumin, oregano, salt and pepper, as well as the cayenne if you desire.

Sear the chicken for a few minutes on each side in a pot.

Add the chicken broth to the pot, and simmer for 20-25 minutes until cooked through. Shred the chicken, and return it to the pot with the broth.

While the chicken is cooking, heat a skillet over medium-high heat on the stove.

Add the butter to the skillet, and saute the onions, bell pepper, jalapeno and green chilis for several minutes until they begin to soften.

Mix in the minced garlic, and stir for 30 seconds.

Add the vegetable mixture to the cooked chicken in the pot, and stir to combine.

Add additional salt and pepper to taste.

In a bowl, whisk together the softened cream cheese and heavy whipping cream until combined.

Quickly whisk the cream cheese mixture into the chili in the pot, and continue to simmer and stir until it is completely incorporated.

Serve with freshly chopped parsley or shredded cheese for a garnish.