Name: Creamy White Chicken Chili with Salsa Verde
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Rotisserie chicken, skinned and boned, meat pulled into large chunks - 1 (2 pound); Cream cheese, softened - 1 (8 ounce) package; Half-and-half - ½ cup; Olive oil - 1 tablespoon; Green bell peppers, chopped - 2 medium; Jalapeno peppers, diced - 2 medium; Garlic, chopped - 3 cloves; Dried minced shallots - 1 tablespoon; Cayenne pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Chicken stock - 8 cups; Salsa verde - 1 (16 ounce) jar; Ground cumin - 1 tablespoon; Dried oregano - 2 teaspoons

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.