Melt butter in a Dutch oven over medium-high heat, add chicken, onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients, cook over low heat stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired. Garnishes: chopped fresh cilantro, Anaheim chile

Note: I have made substitutions over the years with no appreciable difference in taste. I've used several cans of chicken breast meat in lieu of the chicken breasts. I've substituted low-fat milk for the cream (hubby has heart disease) and added a can or two of chicken broth. Other cheeses can be used based on what you have on hand;melt them till they are stringy, though. I prefer to use cumin seeds instead of the ground cumin. This recipe is so forgiving that it can be made in a crock pot and left for the day.