Feelin Hot, Hot, Hot!

There is something about plopping down in front of the TV with a big ol' bowl of chili and watching stupid movies. Last night, in the midst of a blizzard, we did just that.

This doesn't need a big introduction, so here it is!

Sure to warm you up in the DEAD of Winter, Spicy Chicken Chili

Recipe adapted from : Tasty Kitchen

1 rotisserie chicken

1 whole yellow onion, sliced

2 tablespoons garlic

3 tablespoons dried oregano

2 tablespoons dried ground cumin

2 teaspoons dried Spanish thyme

1 32oz carton chicken stock

2 cups water

1 10.75oz can condensed cream of chicken soup

2 15.05oz cans great northern beans, drained

6 whole pickled jalapenos, roughly chopped

2 tablespoons olive oil

Salt & pepper, to taste

·         Skin and debone chicken, set aside.

·         Heat olive oil in a large pot over medium heat, saute onions until tender.

·         Add the chicken, spices, chicken stock, water, soup, beans and jalapenos.

·         Cover and simmer for AT LEAST 30 minutes.  As with any chili, the LONGER the better!!!

Garnish with chopped jalapenos, shredded monterey jack cheese, sliced avocado, sour cream, tortillas strips…the options are endless.

I had some old bread I was about to throw out but instead, made some DELISH crispy toasts to go along side.

Monterey Jack Cheese & Jalapeno Toasts

       1  loaf bakery bread, a day or two old. I used whole wheat ciabatta

1/8 cup olive oil for brushing

2 whole pickled jalapenos, sliced

1 cup shredded monterey jack cheese

·         Preheat oven to 400 degrees

·         Slice bread into 12 even slices, about ¼ in thick

·         Brush both sides of bread with olive oil.

·         Sprinkle the cheese evenly on the slices.

·         Top with jalapeno slices.

Bake for approximately 15 minutes or until the corners are golden brown and the cheese is bubbly.

I was lucky to have a snow day today and got to eat some more for lunch!!!!!!!

Well back to the office tomorrow...

Until next time!

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