Creamy White Chicken Chili with Salsa Verde
Description
Salsa verde and jalapeno peppers really raise the temperature of this creamy white chicken chili recipe.
Ingredients
•
1 (8 ounce) package cream cheese, softened
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1/2 cup half-and-half
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1 tablespoon olive oil
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2 medium green bell peppers, chopped
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2 medium jalapeno peppers, diced
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3 cloves garlic, chopped
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1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
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1 tablespoon dried minced shallots
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1/4 teaspoon cayenne pepper
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salt and ground black pepper to taste
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8 cups chicken stock
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1 (16 ounce) jar salsa verde
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1 tablespoon ground cumin
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2 teaspoons dried oregano
Directions
1
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.
2
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.
3
Reduce heat; simmer for 1 to 2 hours.