For years, I grew up thinking that there was only one variety of chili. The red kind with beans and meat and maybe some spicy spices like cumin, cayenne pepper, and salt. Well, ladies and gentlemen, I was wrong.
There is a whole ‘nother side to chili that I just didn’t know about. I recently discovered white chicken chili when we went to go visit friends and family in Michigan last winter. Let me tell ya, this chili was the best thing I’ve tasted in a very long time. I liked it way better than the red variety.
My good friend Shannon had made a Crock Pot full of the stuff and I just couldn’t stop eating it. It was Amazing! It had the spicy tastes of red chili but it was far more creamy.
I loved it! My friend laid out shredded cheese and sour cream as garnishments for the white chicken chili and it was fabulous. You can even use this chili as a dip for tortilla chips.
That sounds so good right now! I’m gonna have to go make me some of this fantastic white chicken chili STAT!
Recipe and photo courtesy of Group Recipes.
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Quick Tip: Make sure to liberally coat your skillet with Pam cooking spray to avoid sticking.
