Ingredients

• 1 poblano pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 medium onion
• 4 skinless, boneless chicken breasts
• 3 cups low-sodium chicken broth
• 2 tablespoons ground cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 bay leaf
• 8 ounces low-fat cream cheese
• 1/2 cup fresh cilantro (optional)
• 1/2 cup shredded sharp cheddar cheese (optional)

Preparation

1. Chop the poblano and bell peppers and onion. Chop the cilantro. Cut cream cheese into cubes and set out to soften.
2. Place chicken breasts, broth, cumin, garlic powder and black pepper in large saucepan. Bring to a boil and cook for 10 to 12 minutes, until chicken is no longer pink. Remove chicken and cut into bite size pieces; keep warm.
3. Add bay leaf, peppers, onion and cream cheese to stock and simmer until vegetables are tender.
4. Add chicken back to saucepan and simmer 10 to 15 minutes.
5. Ladle into bowls and sprinkle each serving with cilantro and 1 tablespoon cheddar cheese.

Helpful hints

• Some fresh chicken breast meat is “plumped” or “injected” with a saltwater solution which may also contain phosphorus or potassium. Look for fresh chicken breasts that do not include “15% solution” on the package.