I broke my toe a couple weeks ago.
Desperately seeking summer.
Perfect for a light summer dinner.
This is not your average chicken and white bean chili. Chicken and white bean chili happens to be my favorite kind of chili – and I’ve made it lots of times and have always been happily satisfied with what is usually a lighter-colored version, often with green chilis (mmmm, green chilis), cilantro and lots of cheese. It’s always delivered and I’ve always felt pretty darn good about myself for making it. And then I found this recipe over at Foodnetwork.com and my chicken and white bean chili-eatin’ life will never be the same.
So, remember how much I was disappointed in that Blue Cheese Chicken dish I made awhile back? Well, guess who’s back, baby?! This dish came out exactly as I thought it would and it was perfect!
Living in Dallas for 12 years gave me a strong appreciation and love for Mexican and spicy food. This dish isn’t so much spicy, but it is definitely Mexican – and definitely delicious. Well, probably not true Mexican food eaten in Mexico by Mexicans. But rather, something with Mexican influence, bastardized by suburban American culture. And you know what? I don’t have a problem with that.
Chicken Pot Pie is one of those classic, Americana meals, isn’t it? Right up there with meatloaf, bologna sandwiches and Twinkies. With the recent earthquake, and then stupid Hurricane Irene crying wolf in some areas and causing big flooding in others, and the stock market going up and down more than Tara Reid’s sobriety level, it’s always good to have certain meals you can always count on, and chicken pot pie is surely one of them.