Chicken chili on kale 8/30/22

Chicken chili on a bed of raw kale

Although we did not make tacos for Taco Tuesday we still went with a Mexican/Southwest theme with chicken chili. As a base I started with the Neely’s white chicken chili recipe. You can find it on the Food Network site. We like our chili thicker than the recipe’s thickness so we added a can of fat free refried beans and a handful of crushed tortilla chips. Our daughter had the chili over a bed of rice but John and I opted for kale and garnished the chili with some medium spicy pico and a drizzle of sriracha.

This entry was posted in Mexican, Poultry, Southwest U.S., Vegetables and tagged . Bookmark the permalink.

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