Begin by combining the spices. Sprinkle over the chopped chicken and stir to coat.

Next, heat a large skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.

Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, then add the vegetables and stir well.

Allow the chicken and vegetables to cook about 5 minutes more, until the onions and peppers are beginning to soften.

Remove the chicken and veggies from the pan and set aside. 

Add the heavy cream, broth, cream cheese and half the cheddar cheese. Stir over medium low heat until a thick, creamy sauce forms.

The last step is to add the chicken to the skillet and cover with the remaining cheese. Place a lid on the skillet and let simmer over low for 6-8 minutes.

Garnish with your favorite taco fixing such as avocado, tomatoes, green onions or cilantro.