Creamy White Chicken Chili with Salsa Verde

Ingredients

  • 1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup half-and-half
  • 1 tablespoon olive oil
  • 2 medium green bell peppers, chopped
  • 2 medium jalapeno peppers, diced
  • 3 cloves garlic, chopped
  • 1 tablespoon dried minced shallots
  • ¼ teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 8 cups chicken stock
  • 1 (16 ounce) jar salsa verde
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • Directions

  • Step 1

    Shred chicken meat; set aside.

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  • Step 2

    Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.

  • Step 3

    Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.

  • Step 4

    Reduce heat and simmer for 1 to 2 hours.

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