Ingredients
Equipment
Method
- Heat a large pot over medium-high heat. Add oil and chicken breast chunks (or pre-cooked shredded chicken). Cook 3–4 minutes per side until no longer pink. Remove and set aside, leaving oil in pot.
- Add chopped onion to the pot. Sauté for 3–4 minutes until fragrant. Add poblano and jalapeño peppers, cooking 2–3 more minutes until softened.
- Return chicken to the pot. Stir in chili powder, cumin, cayenne, and sea salt, coating chicken and vegetables evenly with spices.
- Add diced tomatoes, pumpkin purée, green chilis, and broth. Stir well and bring to medium-high heat, letting flavors meld.
- Reduce heat to low and stir in coconut milk or cream cheese until well incorporated and creamy.
- Serve hot, garnished with cilantro and shredded cheese if desired.
Notes
*If using coconut milk, you can add 3 tbsp nutritional yeast for a 'cheesy' flavor.
• For less spice, remove seeds from the jalapeños.
• Use pre-cooked shredded chicken to save time.
• Top with fresh cilantro, cheddar, or Monterey Jack cheese.
• Can also be made in the Instant Pot for a hands-off method.
• For less spice, remove seeds from the jalapeños.
• Use pre-cooked shredded chicken to save time.
• Top with fresh cilantro, cheddar, or Monterey Jack cheese.
• Can also be made in the Instant Pot for a hands-off method.
