Creamy White Chicken Chili with Salsa Verde

You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 343 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon olive oil
• ¼ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 3 cloves garlic, chopped
• ½ cup half-and-half
• 8 cups chicken stock
• 2 medium green bell peppers, chopped
• 1 (16 ounce) jar salsa verde
• 1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
• 2 medium jalapeno peppers, diced
• 1 tablespoon dried minced shallots

Recipe Instructions

Step 1

Shred chicken meat; set aside.

Step 2

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.

Step 3

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.

Step 4

Reduce heat and simmer for 1 to 2 hours.