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White Chicken Chili with Salsa Verde

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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
105 min
SERVINGS
10 servings
Dinner
White Chicken Chili with Salsa Verde
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup half-and-half
  • 1 tablespoon olive oil
  • 2 medium green bell peppers, chopped
  • 2 medium jalapeno peppers, diced
  • 3 cloves garlic, chopped
  • 1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 tablespoon dried minced shallots
  • 1/4 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
Instructions
1
Begin by placing the cream cheese in a microwave-safe container. Then, heat it in the microwave on high power until it reaches a smooth consistency, approximately 20 seconds. Next, mix in the half-and-half milk until fully incorporated and set it aside to wait.
2
Now, heat a generous amount of oil in a large cooking vessel over medium heat. Add sliced bell peppers, diced jalapeños, and minced garlic to the pan; cook until they become tender, taking around 5 to 7 minutes. After that, add diced chicken, dried minced shallots, a pinch of cayenne pepper, salt, and black pepper to the pan. Stir in the cream cheese mixture you prepared earlier, along with chicken stock, salsa, cumin, and oregano. Bring the mixture to a boil.
3
Once boiling, decrease the heat and let it simmer for 1 to 2 hours.