Creamy White Chicken Chili with Salsa Verde



10 servings


  • 2 pounds 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


  1. Shred chicken meat; set aside.
  2. 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.
  3. Heat oil in a large skillet. 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.
  4. Reduce heat and simmer for 1 to 2 hours.

Nutrition Info

Per Serving: 343 calories; protein 24.8g; carbohydrates 7.2g; fat 23.4g; cholesterol 98.7mg; sodium 836.8mg.


  • Serve with sour cream and shredded pepper Jack cheese.