Chicken Chili…in a flash!

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Today, I’m reinventing one of my favorite recipes by adding a faster spin to this creation. Crunched for time on a busy day? Here’s a speedier version of my Slow Cooked White Chicken Chili.

Toss everything together in a large saucepan. Cook over medium-high heat for about 5 minutes, until bubbly. Then, reduce heat to low and simmer for another 15-20 minutes, stirring frequently. Tastes just as good as the slow-cooked recipe in a fraction of the time. Particularly when you’ve just finished shoveling snow (we had 5 inches here today…our first snow day with schools closed in about a decade) and want something warm and satisfying without a long wait. For the ingredients, use the list in the link above and feel free to substitute…I used black beans and added a can of diced tomatoes and substituted taco cheese this time. Crescent rolls made the perfect, speedy complement to the chili, and the crescent roll baking time matched up hand in hand with the chili simmering time. Add in a batch of freshed baked sugar cookies (how could we resist baking cookies on a snow day?), and you’re all set.  There’s nothing like tasty comfort food!
Your Turn: Have you tried this chili recipe yet? What did you think of it? Leave a comment on this post or show off your chef skills by posting a picture of your creation on my new Facebook page.

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