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1 pound boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
¾ teaspoon oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 yellow onion diced
2 cloves garlic minced
3 cups chicken broth
3 to 4 roasted hatch chiles, chopped
1 package frozen corn
4 ounce cream cheese, softened
¼ cup half and half
sliced avocados
tortilla strips
shredded Monterey Jack cheese
Add chicken breasts to bottom of slow cooker, sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top the chicken with the onion, garlic, broth, Hatch chiles and corn, stir to combine. Cover and cook on low for 8 hours. Remove the chicken and cut into chunks. Return the chicken to the crockpot, add the cream cheese and half and half, stir, cover and cook on high for 20 minutes more. Serve with avocadoes, tortilla chips and cheese.
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