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4 cups cold water
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2 cups fat-free, lower-sodium chicken broth
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1 tablespoon whole black peppercorns
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5 garlic cloves, crushed
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2 (6-ounce) skinless, boneless chicken breast halves
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1 celery stalk, coarsely chopped
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1 large carrot, peeled and cut into 1/2-inch pieces
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1 jalapeno pepper, halved
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1/2 medium onion, cut into wedges
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1 (7-ounce) can salsa verde
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1/4 cup heavy whipping cream
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1 cup chopped seeded tomato
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1/4 cup chopped fresh cilantro
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1/4 teaspoon kosher salt
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1/2 teaspoon ground cumin
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1/4 teaspoon ground red pepper
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4 ounces 1/3-less-fat cream cheese, softened
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12 (6-inch) corn tortillas
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