You know those times when you’re in the kitchen, fresh out of ideas on what to make for dinner? Yeah. And the times when things just work. That is probably one of the best feelings in the world. I’m ranking it high up there with wedding days and the birth of children (not that I have any). I really didn’t know where I was headed when I started making this white chicken chili other than that I had major craving for something semi-spicy that could compliment a bag of incredibly thin and crunchy tortilla chips. To make this chili, you’re going to have to let it simmer for a while. Like give or take 30 minutes– enough time to go for a run or take a nap. I say go with the latter. This week we’ve had so. much. rain here in Houston. I’m talking buckets full! And nothing goes better with rain than chili. Nothing. A hearty bowl of white chicken chili is all you need to make a rainy day, perfect (♥). This recipe is so easy to pull together.
Substitutions for white chicken chili:
CHICKEN: You can either boil and shred your own or if you’re in a hurry, just get a rotisserie chicken from the store, remove the skin and shred.HEAVY CREAM: The heavy cream gives this recipe the little bit of richness is needs to help build that flavor. If you don’t want to use heavy cream, half and half (fat free or regular) is a good substitute. If you want to slim this recipe down further, use whole milk. Try not to use 1% or skim. It really won’t have the same effect. SPICE: The spice level of this chili is totally up to you. I’m a bit of a wuss so I removed the ribs and seeds and use it purely for the flavor, not the heat. If you can take it, leave the ribs and seeds in there. You can leave the jalapeno out too if you’re preparing for younger kids. The recipe calls for canned green chiles (hatch peppers) which also provide a similar flavor note without the heat. If you’re thinking that this is no time for chili, let me just say that this white chicken chili can be prepared year round! It has these delicate flavors that blend together harmoniously with the fire roasted hatch peppers, the creaminess of the heavy cream, and the tantalizing scents of onion and garlic. Make it once and you will make it again and and again and again because there’s no such thing as too much of a good thing.
Recipe slightly adapted from Pinch of Yum.
