I adore this, is what you should know first. Everyone else adores this, is a very close second.
A million years ago when I started to like cooking but didn’t have a huge skillset yet, I watched A LOT of Food Network, which morphed into me watching Rachael Ray nearly daily, which was probably a strange thing to do at age 23 or something. I learned a ton, though, and often mimicked recipes I saw on her and other’s shows. This chicken chili was inspired by a talk show, is what you should know.
In the last ten years or so (why. how.), I’ve made versions of this chili over and over again, to great results and very few leftovers each time. The concept is simple: some kind of peppers that you roast yourself, chicken/garlic/onion, white beans, canned green chiles, stock, done. Sometimes I add lots of different types of peppers, sometimes an extra jalapeno or two. Sometimes I use leftover shredded chicken, sometimes I use ground, sometimes I poach and shred my own and use the poaching liquid instead of stock.
The end result is hugely flavorful each time, and the balance of flavors + nutrition is so satisfying here. Toppings are a must, as with any Mexican-inspired dish, and this should probably definitely be included in your weekend – this weekend if it’s cold, or in two weeks for Cinco de Mayo! OR OR OR you make a double batch now and freeze half for Cinco. Meal prep.