Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) roasted Hatch green chiles, diced
  • 1 tsp (2g) ground cumin
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups (950ml) low-sodium chicken broth
  • 3 tbsp (25g) all-purpose flour
  • 4 oz (113g) cream cheese, softened and cubed
  • 1 tbsp (15ml) fresh lime juice
  • ¼ cup (15g) fresh cilantro, chopped

Instructions:

  1. Melt the butter in your large pot over medium-high heat.
  2. Add the chicken thigh pieces in a single layer. Sear until the meat is golden brown on all sides (about 5–7 minutes). Remove the chicken from the pot and set it aside on a plate.
  3. In the same pot, add the diced onion. Sauté until translucent (about 3–4 minutes). Stir in the minced garlic and cook for another 60 seconds until fragrant.
  4. Stir in the ground cumin and roasted green chiles, cooking for 2 minutes.
  5. Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes until the mixture looks like a thick, bubbling paste.
  6. Slowly pour in the chicken broth while whisking or stirring vigorously to eliminate any lumps.
  7. Return the seared chicken and any juices to the pot. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes until chicken is tender.
  8. Lower the heat to the lowest setting. Stir in the cubed cream cheese one piece at a time until fully melted and the broth is velvety.
  9. Stir in the lime juice and fresh cilantro just before removing from heat.