This White Chicken Chili is simple and satisfying. Tided us over during a cold, windy Saturday night.
Sometimes I love not having plans on a Saturday. I can laze about while folding laundry, go out for kicks to the grocery store, tinker with some urgent household repair.
Then again, maybe having plans is better after all.
This past weekend, we all got so bored and stir crazy, we went bowling. It was about 5 p.m., and practically had the place to ourselves. I assume this is because everyone else in town had plans.
It’s also possible that they’ve all become so depressed about the weather, they’ve given up leaving the house altogether. The thought has crossed my mind.
The one bright spot that night was White Chicken Chili
. Easy to put together, lots of warmth, a nice break for our winter-weary tastebuds.
My little grocery store didn’t have poblanos, so I just used green bell pepper and added a smidge more chili powder. It calls for ancho, but you can just use regular. Really, at this point in this seemingly endless winter, all I wanted was to get warm from the inside out. That the soup was delicious was icing on the cake. Icing, brrrr. Perhaps “frosting.” No that’s no better. Let’s call it “gravy.” But not on a cake. That would be gross.
The chili (perhaps another wrong word) was just good, darn it.