Creamy White Chicken Chili with Salsa Verde recipe
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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
Nutrition Info
- 343 caloriescarbohydrate: 7.2 gcholesterol: 98.7 mgfat: 23.4 gfiber: 0.8 gprotein: 24.8 gsaturatedFat: 9.6 gservingSize: -sodium: 836.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Creamy White Chicken Chili with Salsa Verde
Directions
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Shred chicken meat, set aside.
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.
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.
Reduce heat and simmer for 1 to 2 hours.