Ingredients:

  • 1 tbsp Avocado oil
  • 1/2 Medium yellow onion, finely diced
  • 2 Cloves garlic, minced
  • 4 oz Diced green chiles
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Dried oregano
  • 1/4 tsp Cayenne pepper
  • 1.5 lbs Boneless skinless chicken breasts
  • 4 cups Chicken bone broth
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 8 oz Full-fat cream cheese, cubed and softened
  • 1/2 cup Heavy cream
  • 1 tbsp Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Heat avocado oil in a large Dutch oven over medium heat. Sauté the diced onion for exactly 5 minutes until translucent.
  2. Stir in minced garlic, green chiles, cumin, paprika, oregano, and cayenne. Toast for 60 seconds until fragrant.
  3. Pour in the chicken bone broth and bring to a simmer. Submerge whole chicken breasts, cover, and cook for 15 minutes until internal temperature reaches 165°F.
  4. Remove chicken to a plate and shred thoroughly with two forks. Set aside.
  5. Whisk the softened cream cheese and heavy cream into the simmering broth until completely smooth and emulsified.
  6. Return the shredded chicken to the pot. Stir in lime juice and fresh cilantro. Season with salt and pepper to taste before serving.