A few mornings ago, I woke up and the ocean fog had rolled in overnight and cast a thick gray layer overhead. With a slight chill in the air, I knew that a big pot of this chicken white bean chili verde was about to be simmering on my stove.
I normally calculate how mild or severe the winter has been by how many times I have put on my heavy coat. After my very scientific calculation, I concluded that I had not put it on once this year, not once!
So, as you can imagine, I was all set for a cold day where I could snuggle up with a blanket and some warm soup. By noon, the fog had burned off and it was sunny and warm. This setback, however, did not interrupt my plans. I still made this chili!
This is a great recipe for leftover chicken. I had half a roaster chicken (dark and white meat) in my refrigerator that I needed to use. The lean protein, legumes, and vegetables make this dish healthy, yet hearty and satisfying.
Chili verde is traditionally spicy, however, I seeded the peppers, but actually could have used a bit more heat. If you like spicy foods, I would leave the seeds in or use additional peppers.