Recipe information
Ingredients for - Creamy White Chicken Chili with Salsa Verde
1. Rotisserie chicken, skinned and boned, meat pulled into large chunks - 1 (2 pound)
8. Dried minced shallots - 1 tablespoon
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.