Prep Time: 30 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 45 mins | Yield: 10 Servings
Everything in this dish is superb! I love the extra kick and the cheesy flavour of it. Serve this with toasted bread and you have yourself a meal to remember! Have a great day, friends. Enjoy!
1 (2 lb) rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (8 oz) package cream cheese, softened
½ c half-and-half
1 Tbsp olive oil
2 medium green bell peppers, chopped
2 medium jalapeno peppers, diced
3 cloves garlic, chopped
1 Tbsp dried minced shallots
¼ tsp cayenne pepper
salt and ground black pepper to taste
8 c chicken stock
1 (16 oz) jar salsa verde
1 Tbsp ground cumin
2 tsp dried oregano
Step 1: Shred the chicken with your hands or with two forks.
Step 2: In a microwavable bowl, add in the cream cheese. Place it inside the microwave and heat for 20 seconds or until hot.
Step 3: Remove from the microwave and add in half-and-half. Stir until well combined.
Step 4: Place a large skillet on the stove and turn the heat to medium.
Step 5: Add in oil and allow it to become hot.
Step 6: Add in the garlic, jalapenos, and bell peppers. Sauté for 5 to 7 minutes or until aromatic and translucent.
Step 7: Add in the shredded chicken, cayenne pepper, dried shallots, salt, and pepper. Stir until well combined.
Step 8: Add in the cream cheese mixture, chicken, chicken stock, cumin, oregano, and salsa. Allow the mixture to boil.
Step 9: Simmer for 1 to 2 hours on low heat.
Step 10: Ladle into a serving bowl.
Step 11: Serve and enjoy!
343 calories; protein 24.8g 50% DV; carbohydrates 7.2g 2% DV; fat 23.4g 36% DV; cholesterol 98.7mg 33% DV; sodium 836.8mg 34% DV.