Creamy White Chicken Chili with Salsa Verde

Name: Creamy White Chicken Chili with Salsa Verde
Total time: 105
Yield: 10
Ingredients: 1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks; 1 (8 ounce) package cream cheese, softened; ½ cup half-and-half; 1 tablespoon olive oil; 2 medium green bell peppers, chopped; 2 medium jalapeno peppers, diced; 3 cloves garlic, chopped; 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

Recipe by lynn9980 from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

10 servings

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1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
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1 (8 ounce) package cream cheese, softened
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½ cup half-and-half
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1 tablespoon olive oil
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2 medium green bell peppers, chopped
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2 medium jalapeno peppers, diced
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3 cloves garlic, chopped

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1 tablespoon dried minced shallots
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¼ teaspoon cayenne pepper
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salt and ground black pepper to taste
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8 cups chicken stock
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1 (16 ounce) jar salsa verde
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1 tablespoon ground cumin
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2 teaspoons dried oregano

Instructions

Shred chicken meat; set aside.
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.
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.
Reduce heat and simmer for 1 to 2 hours.