As inevitable as it may be, it's always a shock when the weather turns from cold to freezing...enter this weekend. And enter the first chili of the season! We decided to mix it up and go with an all white chicken recipe as opposed to the classic beef version. While it's definitely lighter than the latter, we were hoping it would be no less satisfying. This recipe looked delicious and even added a Mexican spin to the dish, which is always welcomed. Maybe it was the flavoring or maybe it was sharing the meal with family, but oh so satisfying it was!
This recipe was relatively easy. Shredding chicken is always a process, but once that's complete, the rest is smooth sailing. We found that we needed to add extra corn starch to the cream mixture since it wasn't thickening quickly enough. The longer you leave simmering, the better. Then add the the cream mixture about 10 minutes before you want to serve. The end result was REALLY delicious and just hearty enough to not leave you feeling uncomfortably stuffed.
Served in one-handled soup bowls and garnished with a dollop of sour cream and a sliver of avocado.