2-4 chicken breasts, cooked and shredded
2 tablespoons olive oil or butter
2 shallots, diced
2 cloves garlic, minced
3-4 cups chicken stock
2 jalapenos, diced (remove seeds for milder heat)
1 can diced green chilies, 7 oz.
1 head green cabbage, shredded or torn into pieces
2 fresh tomatoes, diced
1 can black beans, drained and rinsed, 14.5 oz, optional
1 cup frozen or fresh corn kernels, optional
2 tbsp dried cilantro, or 1/2 cup fresh chopped cilantro
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper, optional
1/2 tsp ground cumin
4 oz Neufchatel cheese or cream cheese, softened
In large stock pot, sauté shallots in oil until tender. Add garlic and sauté 2-3 minutes. Add remaining ingredients except cheese, and heat to boiling. Lower heat and simmer 1 1/2 hours or until vegetables are at desired tenderness, adding water as necessary. Add cream cheese and stir until melted. Enjoy!
Optional: You may add uncooked chicken breasts after you have brought ingredients to a boil, then remove the breasts and shred them after about 25 minutes. Then, add them back into the pot. Careful, they will be hot!
