The weather is rainy and a little cooler, so I wanted to make something warm,  comforting, spicy, and with great flavor. Here is what I came up with:

Ingredients

• 2 boneless skinless chicken Breast
• 32 oz of chicken broth
• 1 – 4 oz can of hot green chilis (I used hatch brand)
• 2 tablespoons of flour
• 1 1/2 tablespoons of butter
• 4 cloves of garlic (these were medium to small size)
• 3 tablespoons of cream cheese
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder (I used New Mexico Hot, others can be used)
• Optional: Finely diced Jalapeno
• Salt (if needed, taste at end to determine)
• Optional: Chopped green onion for topping

Directions

Cook chicken in a covered bowl in the microwave for about 10 – 15 minutes on 40% power till done, but not overcooked. Let cool, then cut across the grain into 1 inch pieces and roughly shred, set aside. Now in a large saucepan on high heat, add butter and garlic. Saute for 1 minute then add flour and make a roux (stir together) let cook for about 2 – 3 minutes, then add the chicken broth slowly while stirring to eliminate lumps. Now add in the chicken along with the rest of the ingredients and let cook for 20-30 minutes stirring till cream cheese is dissolved and chicken is as soft as desired. If you like it spicier, you can added add some jalapeno if you want it spicier. Taste and end and add salt if needed. Top with green onions and serve.