Ingredients

The following ingredients have 6 Servings
  • 1/2 teaspoon Diamond Crystal kosher salt ((use less if using fine salt))
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon minced fresh garlic
  • 1 (7 oz) can diced green chilies
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 24 oz cooked chicken breast (shredded (5 cups))
  • ¼ cup chopped cilantro
  • 1 jalapeño pepper (seeded and thinly sliced )
  • ½ cup shredded cheese ((I use a Mexican blend))
  • ½ cup sour cream

Instruction

  • In a small bowl, mix together the spices. Set aside.
  • Heat the olive oil in a large, deep skillet over medium heat. Add the onions and ½ teaspoon kosher salt. Cook, stirring occasionally, until soft, about 5 minutes.
  • Add the garlic, the green chilies, and the spice mix. Cook, stirring, 30 seconds.
  • Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
  • Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, about 5 more minutes.
  • Garnish and serve.