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

1. 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.
2. 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.
3. 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