2 whole chicken breasts, halved
2 onions, divided
3/4 tsp. cumin, divided
2 cloves garlic, divided
1 tbsp. butter
1 green bell pepper, chopped
1 chili poblano pepper, chopped (if unavailable, increase green chilies)
Fresh or canned jalapeno to taste
1 (15 oz.) can tomatoes, drained
1 tsp. chili powder
1/2 can (4 oz.) green chilies
1/4 c. chicken stock, reserved
3/4 lb. Velveeta cheese, cubed
1/2 c. sour cream
Fried tortilla strips, chips or Mexican rice

In a medium-sized saucepan, cover chicken with water. Add 1 quartered onion, 1/2 teaspoon cumin and 1 clove garlic. Simmer until tender. Cool in stock; reserve 1/4 cup stock. Remove bones and tear chicken into bite-sized pieces. Set aside.

In butter, saute 1 chopped onion, 1 clove chopped garlic, green pepper, poblano pepper and jalapenos. Add tomatoes, chili powder, 1/4 teaspoon cumin, green chilies, stock, cheese and chicken. Simmer, stirring constantly. When heated through, turn off heat and stir in sour cream. Serve over strips, chips or rice. Serves 6.