INGREDIENTS
2 lb
chicken breasts
3
to 4 poblano peppers
2
jalapeno peppers
1
onion
1
bell pepper
5 cloves
garlic
30 ozs
corn
10 ozs
enchilada sauce
1 1/2 Tbsps
chili powder
1 1/2 Tbsps
paprika
1 Tbsp
cumin
1 serving
kosher salt
4 cups
chicken broth
8 ozs
cream cheese
1 serving
optional: serve