Nacho-Topped Green Chicken Chili

This nacho-topped green chicken chili is a triumph of sorts. It practically reeks of family friendliness, however it’s also highly appropriate for say, a weekend gathering amongst cool adults with a perfect playlist and salt-rimmed, extra limey margaritas waiting in the wings. It’s flexible, is what I’m saying. In fact, here’s a nice playlist in case you want to bring that whole daydream to life this weekend …

In addition to its utter flexibility, I am particularly fond of how this Nacho-Topped Green Chicken Chili (sorry, I had to write out the whole name again for SEO purposes, as one does) couldn’t be any easier to make if it tried. It’s such a simpleton, bless its heart. All we’re going to do here, is chuck nearly all of the ingredients into a big pot, get them hot and somewhat bothered, top them with crunchy chips and a rain shower of cheese and then broil broil broil until things start to get really interesting.

A smattering of pickled jalapeños, a sprinkling of cilantro (unless, of course, it gives you the heebs) and voila – you’ve got yourself a highly satisfying, weirdly flavorful pot of DINNER. I say weirdly because it ends up being more delicious than you even think it’s going to. You know it’s going to be good, seeing as how its cast of characters gives it that “how bad can it be?” quality. Or, as sweet Ina Garten would say,“Now, who wouldn’t want that?”

The bones of this recipe really can be found in the rotisserie chicken (not the actual bones, please make sure to not include the chicken’s actual bones – this is a metaphor), as everything is built upon the chicken and sort of revolves around it, you know? I love me a rotisserie chicken, and you can get some pretty decent ones these days, truly.

Speaking of these chickens, I want to give you a small tip here – in the name of flavor – and that is to not turn away from and totally eschew the very gelatinous, very off-putting fat that will inevitably cling to the bottom of your rotisserie chicken if it’s been allowed to chill in the fridge for any length of time. That’s the schmaltz and there is much goodness to be had if you just get past the, well, the gross of it all. I like to take a few tablespoons of this congealed chicken fat and actually add it to the pot with the rest of the chili ingredients. It lends some very welcomed richness and lusciousness (I use this word a lot in my blogging, incidentally) to the whole affair, and also another turbo boost of chicken flavor.

Now, who wouldn’t want that?

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