INGREDIENTS
4
chicken breasts
1 tbsp
olive oil
2
poblano peppers, seeded and diced
1
onion, diced
3 cloves
garlic, minced
1
jalapeno, seeds and ribs removed, minced
1 tbsp
cumin
10 oz
can rotel tomatoes
16 oz
jar salsa verde
32 oz
box chicken broth
4 oz
reduced fat cream cheese
1/2 cup
light sour cream
Optional toppings: avocado and cilantro