Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced (I love using a mix of colors)
– 2 cups chicken broth (preferably low-sodium)
– 1 (15 oz) can diced tomatoes, undrained
– 1 (4 oz) can chopped green chilies
– 1 tbsp chili powder
– 1 tsp cumin
– Salt and pepper, to taste
– 1 cup heavy cream
– 1 cup shredded cheese (I prefer Mexican blend)
– Fresh cilantro and avocado, for garnish
Equipment Needed
– Large pot or Dutch oven
– Sharp knife
– Cutting board
– Measuring cups and spoons
– Ladle
Step-by-Step Instructions
To start, I heat the olive oil in my large pot over medium heat. Once hot, I add the diced onions and sauté them until they become translucent. The aroma is just divine! After about 5 minutes, I toss in the minced garlic and bell pepper, letting them sauté for another 3-4 minutes. This is where the magic begins! The entire kitchen starts to smell amazing, and I can’t help but smile at the thought of what’s to come. Once those veggies are softened, I add the chicken breasts to the pot. (See the next page below to continue steps…)