White Chicken Chili
I am a die-hard chili fan. It’s one of my absolute favorite meals during the fall and winter, and the best excuse for inhaling embarrassing amounts of shredded cheddar cheese and Fritos. I don’t discriminate when it comes to chili… ground beef, chunks of beef, and even chicken. As long as it’s thick, hearty, and a little spicy, I’m all-in.
A few summers ago, my brother-in-law was on a chicken salad kick. To this day, it’s the best chicken salad I’ve ever had. He would blacken chicken breasts on the grill, then either cut them up or shred them, and combine them with a mixture of peppers, mayonnaise and seasonings. Seriously, SO. GOOD. When I started thinking about a chicken chili, I wanted the flavor to replicate that salad. I used a good dose of chicken, an assortment of peppers, and lots of seasoning for tons of texture and flavor.
While you can definitely grill or roast or poach your own chicken breasts for this recipe, you could also pick up a rotisserie chicken from the store for a super quick weeknight meal. That’s definitely a bonus when it comes to chicken chili ...