I’ve had an eventful 24 hours, to say the least. My flight to Philadelphia for the Food and Nutrition Conference and Expo (FNCE) was delayed a bit…but I made it. I had the world’s creepiest Lyft driver that made me think I could be in the movie Taken 2.0 (if you haven’t seen that movie, please do watch. Also please know that I think he might’ve just wanted a cash tip…even though I had said I’d tip on the app).
I entered our AirBnB to find Gina…in a stifling 75-80 degree apartment/condo. We went out for dinner and then to bed. We tried to sleep, but neither of us slept well at all. Hot rooms, hard beds, anxious for the conference…it just wasn’t good.
We woke up ready to caffeinate but short on time, we had to accelerate the process before hopping in another Lyft to be detoured (unsuccessfully) around a race, only to be let out in the rain and having to walk to the convention center. AWESOME. Registration was a clear 6 blocks on the other side of the entrance we came in and so after doing so, my first session was clear on the other side of the convention center, where we’d entered.
My shoes that I wear all the time and which I find very comfortable had worn bloody blisters into the backs of my heels by 8:30am. I spent the rest of the day hobbling around and by 3pm, dear Gina (my podcast co-host) had stopped a few people (she was targeting those with large purses) and landed a few medicated band aids that helped alleviate a bit of pain.
We returned to our AirBnB to find that they had dropped off a fan that needed assembly…with a screwdriver. We called to complain…again….and they relocated us to a new unit in the same building. So, we packed everything up and headed up a floor. Tomorrow. Tomorrow will be a better day.
I mean, it is hard to compete with yesterday when Illini football pulled off a win against Purdue. This is monumental because 1. it was on the road and 2. it follows the win against #6 Wisconsin. You guys, if we end up bowl eligible, I’ll need to extend the chili contest! But for now, enjoy this simple, quick, and delicious weeknight chicken chili. There’s nothing not to love, especially if you prefer chicken over beef! Ashley’s recipes never disappoint!
- 1 Tbsp olive oil
- 1 onion, diced
- 1 poblano pepper, finely chopped
- 4 (15 oz) cans great norther beans, drained and rinsed
- 3 cups cooked and chopped white meat chicken (~1 lb)
- 7 oz can mild diced green chilies
- 8 cups low-sodium chicken broth
- ½ cup beer
- 1 Tbsp chili powder
- ½ Tbsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- In a large pot, heat olive oil over medium-high heart. Once hot, add onions and poblano and saute until till tender, about 5 minutes.
- Add remaining ingredients. Heat soup, allowing it to lightly simmer for about 15 minutes, allowing the flavors to blend together.
- To serve, place a tortilla in the bowl, if desired, and ladle in the soup. Top with desired toppings and enjoy.
Not sure. Gotta get through the first half of the week in Philly first!