• 1 boneless,skinless chicken breast, rough chopped
• 1/2 red bell pepper, rough chopped
• 1/2 green bell pepper, rough chopped
• 1 small onion, rough chopped
• 3 cloves of garlic, peeled and sliced
• 12 ounces cream cheese
• 2 8-ounce cans chopped tomatoes
• 1 Teaspoon worcestshire sauce
• 2-3 dashes tabasco sauce
• 1/2 Teaspoon chili powder
• 1 jalapeno, sliced
• 1/2 bunch cilantro, chopped
• 1 Tablespoon olive oil
• salt and pepper to taste

In a food processor, pulse down chicken breast. Set aside in a small bowl. Rinse out the food processor bowl and add bell peppers, onion, garlic, and jalapeno. Pulse down mixture into small fragments. Set aside in a small bowl seperate from the chicken bowl.

Now add olive oil to a medium size sauce pan and set on high heat. Sweat the pepper mixture until tender but not brown. Add the chicken and continue cooking until the chicken reaches a nice golden brown. Lower heat to medium.

Add small chunks of cream cheese and stir until all cheese is melted and incorporated. Now add remaining ingredients except cilantro. Continue to cook the mixture at low heat until all of the liquid has evaporated, stirring constantly.

Season with salt and pepper. Lastly stir cilantro into the mixture and serve hot, with tortilla chips.