White chicken chili has always looked like something I’d want to eat– if only it didn’t have chicken. It’s creamy, smells a little spicy, and looks so comforting! Not knowing what it actually tastes like, I had to start with recipes I found online and tweak them to taste like something delicious.
I decided to keep it pretty simple. When I make regular chili, I’ll throw in every vegetable in sight but all of the white chicken chilis I’ve wanted to eat have looked to be full of not much more more than beans and chicken. Without the chicken, you’re left with a soup loaded with just beans. While I like beans, I thought it needed something more. I decided to go with mushrooms and immediately regretted that decision when I saw them creepily floating on the surface– but they tasted great! If you have a go-to chicken substitute you like (or if you happen to eat chicken) feel free to leave out one of the cans of beans and throw those in.
I served this with a slice of quick baguette from the Cooking Actress blog. I forgot to buy fresh bread at the store, but always like a crusty slice to mop up chili. This bread rose and baked all while I was prepping and cooking, which was in total less than an hour. Very impressive, especially because this bread is still fluffy and delicious.