- Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. Whatever’s clever for you! Rotisserie chicken meat can be substituted for the breasts as well.
- In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
- Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
- Cut cream cheese into small, 1-inch chunks.
- Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
- Eat as-is or garnish with toppings of your choice. I love cilantro and Monterey jack cheese for ooey gooey goodness.