Spicy Chicken Chili Recipe (with Video)

Preparation
1. Heat the olive oil over medium heat and sauté the onion until they are soft and beginning to caramelize.
2. Cut your chicken into cubes and season with salt and pepper.
3. Add in the chopped jalapeños, and poblano peppers and the canned chilies.
4. Add the cubed chicken to the onions and cook until the chicken is just starting to look cooked through and are “browned” on the outside. (You’ll see the outsides are cooked, but a stripe of uncooked chicken on the inside, this will continue to cook through as you go.)
5. Add in the lime zest, garlic, all of the spices and cook until the garlic is fragrant.
6. Add in all of the canned goods and the chicken broth.
7. Bring to a rolling simmer and add in the cream cheese, salsa verde, lime juice and cheddar cheese. (NOTE: you’ll want the Cream Cheese to be VERY soft so it doesn’t clump in the broth. You may want to melt in the microwave, or add some boiling broth to a bowl with the cheese to melt it down before adding to the pot).
8. Simmer for 5-10 minutes or until all of the cheese is melted and is totally warmed through. Season with salt and pepper as needed and serve in bowls.
Garnishing
1. Garnish with chopped cilantro, green onions, avocado, Fritos and more cheese.