Creamy White Chicken Chili with Salsa Verde
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
10
Recipe Icon - Master recipes
Source:

Ingredients for - Creamy White Chicken Chili with Salsa Verde

1. Rotisserie chicken, skinned and boned, meat pulled into large chunks - 1 (2 pound)
2. Cream cheese, softened - 1 (8 ounce) package
3. Half-and-half - ½ cup
4. Olive oil - 1 tablespoon
5. Green bell peppers, chopped - 2 medium
6. Jalapeno peppers, diced - 2 medium
7. Garlic, chopped - 3 cloves
8. Dried minced shallots - 1 tablespoon
9. Cayenne pepper - ¼ teaspoon
10. Salt and ground black pepper to taste - ¼ teaspoon
11. Chicken stock - 8 cups
12. Salsa verde - 1 (16 ounce) jar
13. Ground cumin - 1 tablespoon
14. Dried oregano - 2 teaspoons

How to cook deliciously - Creamy White Chicken Chili with Salsa Verde

1. Stage

Shred chicken meat; set aside.

2. Stage

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.

3. Stage

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.

4. Stage

Reduce heat and simmer for 1 to 2 hours.