Here's the thing, I work in 24 minutes, so we'll have to make this quick. Hmmm...
I know! How about a recipe?
I made this chicken chili a while ago and it knocked my socks off.
Seriously, I was downright prideful of the results. I love it when a new recipe gives a big payoff!
This isn't a "white chicken chili" with a creamy base, but a more traditional, tomato-based chili
with shredded chicken, and at the risk of being redundant, all I can say about it is YUM.
I did tinker with the ingredients just a little bit. I upped the spices some to taste (it seemed a little bland at first), added some cooking wine to the veggies (maybe 1/4 cup...maybe a little more? who remembers?), and I think this was the best part - I added a couple of cups of pinto beans that I had cooked previously, complete with the bean-y broth. It added a richness that made me several different kinds of happy.
Oh yeah! Be sure to cut the veggies chunky. Trust me, is all I'm sayin.'
Gotta scoot - Happy Wednesday :)
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