Dinner Tonight: White Chicken Chili edition
The temp has taken a decided turn for the frigid, so I made Rachel’s white chili. There were a few friendly amendments:
- Instead of two cans of corn, I used one can of corn and one can of hominy. Because I like hominy.
- I sauteed the onion in bacon fat and added crumbled bacon because … this isn’t your first time here, right?
- I used one can of hot hatch chiles, and I didn’t drain them in order to amp the heat. This was pretty spicy.
- I added a squeeze of lime over the finished bowl, which I thought cut through the flavors nicely.
This recipe takes almost no time and it makes a TON. I served mine with griddled tortillas, but cornbread would have been equally welcome here.
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