The problem with moving is that you lose things. Somehow my White Chicken Chili recipe got lost in the shuffle when we moved. It’s one of my most-used recipes in the winter so it wasn’t “snapped” into the three ring binder where I keep all my favorite recipes; it was just tucked in the pocket of the binder and so it must have fallen out and gotten lost at some point.
Lost but not forgotten
I didn’t realize this was the case until I went to make the recipe a few weeks ago. I searched online for recipes, but none of them seemed to resemble the one that I use to make. They all had some addition that didn’t sound familiar. My mom even sent me here recipe, which she said was mine, but it didn’t look familiar either.
Third times the charm
So I opted to improvise. It did my best to remember they key spices and their quantities. It took a few times to get it right, but last week I made it for the third time without a recipe and it tasted just how I remembered…perfect!
This soup is hearty and a nice departure from traditional tomato-based chilis, plus its delicious when served with sliced avocado and cilantro. You can make it a little spicier with the addition of more than just a “pinch” of red pepper flakes, but I’ve found if I do more than a pinch my kids aren’t as eager to eat it.
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