Firstly, dice the onions and green peppers, and saute them with one tablespoon of butter. Set them aside.
Secondly, season the boneless and skinless chicken breasts with chili powder, salt and black pepper.
Add oil and 2 tablespoons butter to a large pan and cook the chicken breasts over medium-high heat. At least 5 minutes on both sides or until the chicken is fully cooked through. How long depends on the thickness of the chicken breasts. Mostly takes between 10 – 15 minutes.
Cool the chicken on a platter for 15 minutes or until it is safe to handle. Shred the chicken using two forks or you can also add it to a bowl and shred it with an electric mixer. If you don’t have either of the two options, you can shred the chicken using your fingers.
In a large, heavy saucepan, combine the rest of the butter, chicken stock, heavy cream, cream cheese, onion powder, cumin, and spicy sauce. Season with salt and pepper, then reduce to low heat and cook for 5-10 minutes, or until the butter and cream cheese have melted.
Finally, toss in the chicken, sauteed vegetables, green chiles and shredded cheese, and simmer for another 15 minutes. Serve with sour cream, lime wedges and cilantro.
Serve, Take A Picture, Share it on Instagram, Tag Me, and ENJOY!