Long long ago, there was a restaurant located in my local Macy’s (South Coast Plaza) headed by three famous “Iron Chefs” that operated under the name “Signature Kitchen.” For a period of time this spot served the most deliciously amazing chicken chili. I would often go to the mall for the sole purpose of getting a bowl—YES its that good!
The entire restaurant was a trifecta of “best recipes” from La Brea Bakery (Nancy Silverton), Cat Cora, and Marcus Samuelsson. This chili was the brainchild of La Brea Bakery and in fact its still served there today. But why go all the way there when you can make your own at home with my copycat recipe?
Sadly to say, Signature Kitchen couldn’t make a go of it inside Macy’s and closed their doors forever sometime around 2013. Needless to say, I missed this chicken chili so much I had to try making it myself. Now I proudly serve it for family and friends— all to rave reviews.
Its almost like the most delectable queso dip you’ve ever tasted—but with more meat and flavor. Try serving it with extra thick cut tortilla chips. I use Trader Joe’s Restaurant Style White Corn Tortilla Chips, but any top quality chip will do. Its a hearty treat sure to warm you up on these chilly winter evenings. I hope you enjoy this as much as I do!