Creamy White Chicken Chili with Salsa Verde
Ingredients
- cream cheese (226 grams)
- half-and-half (120 milliliters)
- olive oil (15 milliliters)
- green bell peppers (2 medium)
- jalapeño peppers (2 medium)
- garlic (3 cloves)
- rotisserie chicken (907 grams)
- dried minced shallots (15 grams)
- cayenne pepper (1 grams)
- salt (0 )
- ground black pepper (0 )
- chicken stock (1900 milliliters)
- salsa verde (454 grams)
- ground cumin (15 grams)
- dried oregano (2 teaspoons)
Instructions
- 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 olive oil in a large skillet over medium heat. Add the chopped bell peppers, diced jalapeños, and chopped garlic; sauté until soft, about 5 to 7 minutes. Stir in the shredded chicken, dried shallots, cayenne pepper, salt, and black pepper. Add the cream cheese mixture, chicken stock, salsa verde, ground cumin, and dried oregano; bring to a boil.
- Reduce heat; simmer for 1 to 2 hours.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 343
- fat: 23 g
- sats: 10 g
- carbs: 7 g
- fibre: 1 g
- protein: 25 g
- salt: 0 g