White Bean & Chicken Chili
Thank you, thank you, thank you!!!… for all the comments, calls, emails, texts, thoughts and prayers after my post last week. The husband continues to get better and stronger each day, so thank you again! It’s not always easy to let others in, but you alls outpouring of love and support sure make a girl (and husband) feel good about it.
Okay, on to the food. Some good, warm, comforting food. I know you west coasters aren’t having any major weather issues but hopefully a little white bean and chicken chili will help my east coasters thaw out a bit.
In Atlanta, we got less than one inch of snow and it had melted by the end of the day. But it was still quite cold and windy. And nothing goes better with cold weather than hot chili. I decided to make this yummy veggie chili but the husband requested a white bean chili. He is about 20 lbs. lighter and his appetite is finally coming back so I couldn’t let him down. And just to help me out through the week and to satisfy his growing hunger, I made the veggie chili and this white bean chicken chili from the pioneer woman.
I used the meat from a rotisserie chicken I bought from Publix instead of cooking my own, frozen hatch chilis from Trader Joe’s instead of canned green chilis and shredded pepper jack cheese instead of mozzarella cheese. Other than that, I followed the recipe as it was written. The prep is simple and straight forward. Once the beans are on, let them cook for a couple of hours until tender, not mushy and you’ve got yourself a chili that’s full of flavor and medium heat.
Top with a little sour cream, diced avocado, more cheese… whatever your fancy. You better believe I added the most important chili topping, FRITO chips!