Step 1

In a 12 inch skillet over medium heat melt the butter, add the garlic and jalapeno and sauté 30 seconds.

Step 3

Add almond milk, heavy cream, cream cheese, undrained green chilis, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted.

Step 5

Stir in shredded chicken and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.

Step 7

Garnish with chopped green onions, additional jalapeno slices or avocado.