You will enjoy everything to do with this creamy 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.
Prep Time::30 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 45 mins
Servings::10
Ingredients
1 (8 ounce) package cream cheese, softened
½ cup half-and-half
1 tablespoon olive oil
2 medium green bell peppers, chopped
2 medium jalapeño peppers, diced
3 cloves garlic, chopped
1 (2 pound) rotisserie chicken, skinned, boned, meat pulled into large chunks and shredded
1 tablespoon dried minced shallots
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
8 cups chicken stock
1 (16 ounce) jar salsa verde
1 tablespoon ground cumin
2 teaspoons dried oregano
Directions
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.
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.
Reduce heat; simmer for 1 to 2 hours.