Sort ingredients
schuyler123
QR Code
Listen
Pdf
Heat the oil in a large Dutch oven over medium heat and add the onion, poblano peppers, and bell peppers. Saute for 3-4 minutes or until onions are translucent and the peppers are softened. Add the garlic and saute for 30 seconds.
Add the chicken broth, cumin, and salt, and bring to a boil.
Reduce to a simmer, then add the cubed cream cheese, cheddar, and pepper jack cheeses.
Stir until everything is melted and well combined, then stir in the chicken. Heat for 1-2 more minutes, then serve garnished with cilantro if desired.