INGREDIENTS
1 tbsp
olive oil
2
bell peppers
1 small
onion
1
poblano pepper
1 small
jalapeno
1 tbsp
garlic
1/2 tbsp
chili powder
1/2 tsp
ground cumin
3/4 tsp
kosher salt
2 tbsp
flour
1 cup
chicken broth
2 oz
cream cheese
1 1/2 cups
chicken breast
10 oz
canned tomatoes
3 6-inches
corn tortillas
2/3 cup
shredded mexican cheese blend
1 serving
fresh cilantro
1 serving
nonfat greek yogurt