I made my White Chicken Chili for 400 people. That’s crazy, isn’t it? 400 people? Now, I didn’t make it all at once. I spent the majority of my weekends over the course of two months making and freezing each batch, then thawing it out for the “main event.”
Why would I do this?? Let me back up a bit…. My sister is an amazing person. She’s smart, kind, energetic, endlessly giving, and incredibly creative and talented. She has been a Halloween fanatic for years! I’m not talking about getting or making that perfect costume, or baking some cute Halloween desserts. I’m talking over-the-top-you’ve-never-seen-anything-like-it Halloween parties. I’m talking build a pirate ship, create some gargoyles, erect a circus tent, and completely transform a massive garage into a “haunted hotel” kind of fanatic!
She’s done them for years, and each one outdoes the last (although I’m not sure how that’s even possible!). Well, a couple of years ago, she decided to do her “last” Halloween party. I knew I had to document it. I knew I had to write a blog specifically devoted to my sister’s entire (and final) Halloween creation. She spent a whole year planning, perfecting, and creating her Macabre Inn Halloween party – the main event (you can read about it from the beginning here). It all culminated with a massive party for friends, colleagues, family, and even a few strangers. (There’s also a short video summarizing the event. See that here, but make sure to have your sound on! Pretty cool stuff!)
I, of course, was responsible for feeding everyone. Her passion is Halloween. Mine is filling everyone’s bellies with homemade yummy-ness. And 400 is a lot of bellies! I had to figure out what could be made well in advance, freeze easily, reheat perfectly, and be tasty enough to keep the guests talking about it for years. My White Chicken Chili did the trick!
The combination of loads of succulent rotisserie chicken, mild sautéed shallots, tender cannelloni beans, roasted poblano chiles, a bit of jalapeño for some heat, and a touch of cream come together to make a truly to-die-for white chicken chili! (Perfect for the Macabre Inn!) Top it off with some shredded cheese, a dollop of cool sour cream, and a few diced tomatoes, and it’s a winner!
I’ve had more requests for this White Chicken Chili recipe than for anything I’ve ever made. Yep, it’s that good. And it really does freeze well. Make a big batch and freeze half and you’ll have a ready-made meal the next time you’re in a pinch to get something great on the table. Or take it to a pot luck party – yours will be the star of the show.
So have yourself a Halloween party (or get yourself invited to one), make a batch (or 50, like I did) of this heart-warming White Chicken Chili, put on your scariest (or sexiest) costume, and enjoy what I consider to be the start of the holiday season. It’s a thrilling, fun, exciting, activity-filled time of year. And don’t forget to share this with anyone you think needs a great White Chicken Chili recipe! Tweet, Like, Pin, or Share… you pick! 🙂