In a Dutch oven:

• Render 2-3 slices pancetta. Remove.

• Sear 3 chicken breasts. Remove, then either finely dice or shred them.

• Dice an onion, 1 Anaheim chile, 1 carrot, and 1 stick celery and sauté them.

• Add the chicken back in and a shot or two of tequila or agave liquor to deglaze. 

• Stir for a couple of minutes.

• Add a can of green enchilada sauce (we used Hatch brand) and 1/2 to 3/4 cup green salsa.

• Add juice of 1/2 a lime

• Add 4oz goat cheese and a couple of handfuls of shredded cheddar. Stir to melt.

• Add chicken or turkey stock to cover veggies and chicken. And add 1/4-1/2 cup cream.

• Season with salt, pepper, cumin, red chile, and Mexican oregano to taste.

• We also added a couple of teaspoons of Worcestershire sauce and hot sauce (Texas Pete).

• If it's thinner than you want, add another handful or two of shredded cheddar. If too thick, add a bit more stock.

• Cook until the carrot is soft.

• Scoop out into bowls, top with tortilla chips and eat!