Ingredients:

  • 1 tbsp Avocado oil
  • 1 small Yellow onion, diced
  • 2 Poblano peppers, seeded and diced
  • 1 Jalapeño, finely minced
  • 3 cloves Garlic, smashed and minced
  • 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 4 cups Chicken bone broth
  • 2 cans (4 oz) Diced green chiles
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 0.5 tsp Dried oregano
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 8 oz Full-fat cream cheese, softened and cubed
  • 0.5 cup Heavy whipping cream
  • 1 tbsp Fresh lime juice

Instructions:

  1. Heat the avocado oil in a large Dutch oven over medium-high heat. Add the diced onion, poblano peppers, and jalapeño. Cook for 5 minutes until the onions are translucent and the peppers softened. Add the minced garlic during the last 60 seconds of sautéing until fragrant.
  2. Add the 680 grams (1.5 lbs) of cubed chicken thighs. Cook for 6 minutes until the edges are golden and the meat is mostly opaque.
  3. Pour in 1 cup of the chicken bone broth and scrape the bottom with a wooden spoon until all the brown bits are lifted.
  4. Add the remaining broth, diced green chiles, cumin, chili powder, oregano, salt, and pepper.
  5. Lower to medium low and let it simmer for 20 minutes until the chicken is tender and the liquid has reduced slightly.
  6. Stir in the 225 grams (8 oz) of softened cream cheese cubes. Whisk gently until the cheese has completely melted into a velvety sauce.
  7. Pour in 120 ml (0.5 cup) of heavy whipping cream and the 15 ml (1 tbsp) of lime juice.
  8. Simmer for another 5 minutes until the chili coats the back of a spoon.