The savory stock, to which cornmeal is added, is made from onions, celery, green pepper, and garlic that have been sautéed in butter and simmered with chicken broth to create this stuffing-like flavor.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (2 pound) 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
- Shred chicken meat; set aside.
- 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.
- Heat oil in a large skillet over medium heat. 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.
- Reduce heat and simmer for 1 to 2 hours.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 837 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This has FABULOUS FLAVOR! Since I was playing hostess, I opted to start on the stovetop to sauté the peppers but transferred to a crockpot for the remainder of the cooking. I did one green, one red bell pepper and used fresh shallots vs dried. I also added a small sweet onion. Sautéd everything and then added the cream cheese, cumin, oregano, cayenne and 2 c chicken stock to pan to melt cheese/mix. I then transferred that to crockpot and added the chicken, half and half, and rest of the chicken stock – turned on high. Cooked for a couple hours. 8 c is a tad too much (not very thick) so I made a last minute pivot and added 2/3c minute Rice the last 15 min of cooking. I know others added beans or corn but one of my guests hates beans and I didn’t have any corn , so – I opted for rice. Long grain might have been a better thickening agent but people were starting to get hungry and I didn’t want to hold up lunch for the long grain version to cook. While the minute rice helped and it “fit” here – next time I would just reduce the broth to 6c. Everyone! And I mean every single guest! Asked for the recipe! Some declaring this the best chicken Chili they’ve ever had! The bean-hater in the group loved this legume-free option! It was soooooooo good! Even at full 8c broth! I just prefer my chili thicker so will reduce to match me Thank you so much lynn9980!! This is an incredible recipe! Will absolutely make again! (And yes, I might consider adding pinto beans – depending on who I’m serving! )
Sooo good. I didn’t find it too soupy – but I did add two cans of white beans, one green pepper, two poblano peppers and one jalapeno. I had green onions, so I used them. I did not use half and half. It was delicious!
I also halved the chicken stock and jalapeño, added white beans. Won “best taste” and “best aroma” and overall 3rd place in a huge corporate chili cook off. It’s so freaking good.
I added a can of white beans and some corn
I like my chips on the side. Next time we’ll top with cilantro and avocado to enhance presentation
Made this and my husband said it was the best chicken soup he has ever had. Not thick enough for chili. Made the recipe exactly. Super easy to make. I also shared with my sisters and adult children. Will be making again.
Way too soupy even after reducing for 90 mins. Will start with maybe 6 cups of broth in the future. Taste was very good.
I made this recipe and it was way too good!! I couldn’t stop eating it. I added a can of black beans, chives, onions and tortilla strips since I had them in my pantry. I will absolutely make this again.
I’ve made this several times now and I receive nothing but compliments. Whenever I make this people always ask for the recipe. For me, that is the highest compliment a person can receive and I gladly share! This is now my go to chili recipe. It’s so delicious and yet soooo easy to make. Thanks for sharing!
Would cut 1/2 of broth out for more thickness, add more chicken and reduce cayenne and jalapeno somewhat.
This is wonderful!! I added less chicken stock to make it thicker and added a bad of frozen spinach.
Delicious and easy
Absolutely loved this recipe! My only addition was that I added some white beans to the mix. Delicious! Just the right amount of heat. I will be making this again soon!
I made this for a family luncheon and it was a huge hit! We don’t like cumin so I left it out – of course, spices are up to the cook’s taste. I had a can of white beans out and forgot to use it. Next time!
super easy delicous with recipe as written did use canned chicken breast
Really loved the flavor but far too much liquid for me as written. I plan to try this again with half the recommended chicken broth in hopes to achieve more of a stew than a soup. I also added black beans for more substance. As a side dish this may be fine as is, but for a main course it needs more depth.
This is really tasty, hot I think it should be called creamy Chicken Soup with salsa verde. I would make it again and add a can of white beans.
Everything turned out great like I expected. Upon recommendation I used 6 cup chicken broth instead of 8 and 1 jalapeño. For some reason my cream cheese curdled and I had specs in the soup so it didn’t look as creamy and thick as the photo. Not sure why, but the flavor was great!!!!!
The salsa verde made all the difference
This recipe is amazing and so flavorful. It’s not really like chili, more like a soup, but so good.
Fantastic! I’M ADDICTED. I used just 1 jalapeno and it had plenty of heat for me. I also used a can of white beans and an immersion blender to make it creamier. Just perfect! I’m making it again and will separate into 2 batches, omitting the jalapeno so it’s more kid friendly.