Last spring my friend Amber posted a recipe on her blog BlueBonnets and Brownies for Cheesecake Factory White Chicken Chili. While I like chili on occasion, white chili is way more appealing to me and I am a regular visitor to the Cheesecake Factory. As I am easily distracted, I kinda forgot about it until I had the Chili at the Cheesecake Factory for lunch in the fall and it reminded me that I wanted to make Amber’s version. So I went ahead and bought some chicken and beans, trying to recall the ingredients from memory because of course I had not written them down. As is typical of me, I didn’t read the recipe very closely assuming I could guess how it would be made. (This is one of those things on a list of top reasons your recipe didn’t work out how you expected – you didn’t read through the recipe before getting started – guilty.)
Amber’s recipe calls for chicken breasts or thighs, not the ground chicken I had bought as well as peppers, a variety of beans and salsa verde. I prefer white beans and don’t love peppers so I decided to go ahead and make it without those things and use the ground chicken I had purchased. Well, every experiment doesn’t always work in my kitchen, but using Amber’s recipe as a base and changing it up a bit ended up being exactly what I was imagining. Added bonus was that my husband asked for some too, which I was surprised to hear, and more surprised to see how much he loved it – now I make it once a week as a back up dinner for him or a weekend lunch. To be honest only one of the kids has agreed to try it out and likes it, so I have started freezing half of it before I add the half and half and save it up for a quick dinner.