Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 red bell pepper, chopped
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup chicken broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro, plus more for garnish
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Cooked rice or tortillas, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Remove chicken from the skillet and set aside. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and jalapeño and cook for 1 minute more.
- Stir in diced tomatoes and green chilies, chicken broth, cumin, and chili powder. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in cream cheese until melted and smooth. Stir in heavy cream and cilantro.
- Return chicken to the skillet and stir to coat with the sauce. Simmer for 5 minutes, or until heated through.
- Serve hot over rice or with tortillas. Garnish with additional cilantro, if desired.
Notes
For a spicier dish, leave the seeds in the jalapeño or add more jalapeño. You can also use shredded cheddar cheese or Monterey Jack cheese instead of cream cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg