Chilli

Ever been told off by your kid for missing Taco Tuesday? Well, that happened here. My little boy gave me the side-eye last night because I skipped making White Chicken Chilli Tacos on Tuesday. So, I’m embracing the new tradition: Tardy Taco Tuesday —because sometimes, good food just can’t wait. These soft tacos are loaded with a hearty white bean chilli and gooey Monterey Jack cheese, then baked until crispy and melty. If you love tacos but want something a little different,

I in no way claim this to be an authentic white chicken chilli recipe, but it's one that I've adapted over time to create a really hearty, flavour packed dish. To give this chilli it's deep flavourful base, I like to start by roasting a whole small chicken, then cook the onions, garlic and pickled chillies in the chicken drippings to give the base a really rich and flavourful depth. The added combination of spices, tomatillo salsa and pickled chillies adds a smoky, tangy kic

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