Source

allrecipies.com

Yield

10 servings

Ingredients

• 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

Instructions

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.

Notes

• Serve with sour cream and shredded pepper Jack cheese.