Creamy White Chicken Chili with Salsa Verde
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup half-and-half
- 1 tablespoon olive oil
- 2 medium green bell peppers, chopped
- 2 medium jalapeño peppers, diced
- 3 cloves garlic, chopped
- 1 (2 pound) rotisserie chicken, skinned, boned, meat pulled into large chunks and shredded
- 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
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Instructions
- Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.
- Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
- Reduce heat; simmer for 1 to 2 hours.
Source
Original recipe: View Original
