Ingredients

• 1 , 8 ounce
• 0.5 cups half-and-half
• 1 tablespoon olive oil
• 2 medium green bell peppers , chopped
• 2 medium jalapeño peppers , diced
• 3 cloves garlic , chopped
• 1 , 2 pound
• 1 tablespoon dried minced shallots
• 0.25 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 8 cups chicken stock
• 1 , 16 ounce
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano

Instructions

1. 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. 2 Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
3. 3 Reduce heat; simmer for 1 to 2 hours.

Nutrition per serving