If you follow me (and if you don’t, I’d love it if you did, signups are to the right) you might remember I made an easy one pan Porcupine Skillet Dinner a few weeks ago. It was surprisingly good. Really, we kind of went nuts over it, and that inspired me to see if I could do the same thing with a Mexican style meal. And so my Easy Taco Skillet Dinner was born.
I have other White Chicken Chili recipes here, so I’m not really sure how I got inspired to make this one. A hint of fall coming, maybe? Yep. I said it. Fall. I’m not too happy about fall coming but I’m glad I made this Easy White Chicken Chili. It’s seriously delish.
First of all guys, I have a lot of favorite Chili recipes. And I have several favorite Chicken Chili Recipes, links, below. But this Creamy White Chicken Chili really is one of my absolute faves. It’s rich and creamy and oh so flavorful and has just a hint of smokiness and is just perfect comfort food all fall and all winter long. You could not go wrong serving this for any game day get together, either. It’s a little unique and people will rave!
Refried beans are so often misunderstood – unless you’ve had great ones, preferably made homemade from dried pintos, OG style. Face it, though, we don’t all have the time to make a from scratch version, heck sometimes we don’t have much more time than it takes to heat up a can of refried beans as a quick side for just about anything Mexican or Southwestern. Here’s my “top-secret method” to take any old can of refried beans and doctor it up into creamy goodness: Canned Refried Beans Restaurant Style. And it takes just minutes.
Are you looking for a versatile summer to fall salad that ‘s super healthy but so good you wouldn’t even guess it and that can double up as a side or a vegetarian main dish salad? That’s Southwestern Quinoa Salad. And it’s jumping with flavor, lime, garlic and all of the usual suspects that go along with that fresh Southwestern vibe.