1lbboneless, skinless chicken breastcut into 1" pieces
1/3cupjarred jalapeño slices, diced
1tbspcumin
1tbspchili powder
1tsporegano
1/2cupchicken broth
1/4cuplow-fat cream cheese
1/2cuppepperjack cheese, shredded
1cupcarrots or baby carrots, diced or sliced thinly
Instructions
Coat bottom of large stock pot with non-stick cooking spray. Heat to medium heat and add chicken pieces and chopped jalapeño cooking until chicken is opaque.
Add seasonings to the pot and stir, cooking for a minute more.
Stir in chicken broth and carrots. Turn heat to low and let simmer about 20 minutes or until carrots are soft.
Add cream cheese and pepper jack cheese. Stir until mixed well. Let simmer another 5 minutes. Serve when ready.