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.

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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