What you'll need (4 servings):
1 1/2 lb - Chicken breast (cut into diced sized pieces)
1 cup - corn kernels
I - yellow onion (diced)
1 - Poblano pepper (diced)
1 tbsp - Chicken broth concentrate
1 tsp - 14 spices
3/4 cup - Oaxacan cheese (or your cheese of choice)
1 cup - light cream or half & half
1/2 tbsp - cumin
1/2 cup - water
Tortilla strips (optional)
Clean all fresh produce and poultry
Peel & cut onion into diced sized pieces. Stem and seed poblano peppers and cut into diced sized pieces. Be sure to wash your hands after handling poblano pepper.
Pat chicken dry. In a medium sized pot heat 1 tbsp of olive oil. Add chicken and season with 14 spices. Cook for about 6 minutes then transfer chicken to a bowl (chicken will finish cooking later)
In the same pot (no need to wipe clean), add 1/2 tbsp of olive oil, add onions and poblano pepper and cook until onions are translucent (about 3 - 4 minutes).
Add corn, add rub & cumin, mix until combined.
Add the chicken back to the pot and any accumulated juices , add cream or half & half, 1 cup of water and chicken broth concentrate, stir to combine.
Simmer for about 6 to 7 minutes stirring occasionally until slightly thickened.
Remove from heat, divide between bowls and top with cheese and tortilla strips.