This is the second time I've made this soup. It was too watery the first time. I made the recipe exactly as printed but once I was ready to serve I used my emersion blender to make the soup into a wonderful lumpy puree. You can adjust the amount of blending to your taste. Amazing day 2 and 3.
This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.
29 Reviews for White Chili
Hubby (!) made almost exactly as written. Sauteed garlic with the onions and added chopped parsley at the end for a little color. Extremely satisfying, healthy chili! Thank you!
I made mine more of a soup by eliminating one can of the beans. I only had one can of chilies and I grilled the chicken because chopping. It was super easy and the whole family loved it (which doesn't happen often)!
As a sixteen year old just trying to cook a meal for my parents....I found this recipe to be a little disappointing. It's fantastic, but also needs doctoring with corn starch? Not one for beginner cooks.
My husband and I really enjoy this dish. After following the recipe for the first time, I added my twist the 2nd time around. I cook chicken instead of using pre-cooked because I think the chicken juices add to the flavor of the chili. I use about a quart of homemade chicken stock,
added white corn, used only a single can of green chili's, and to thicken it some, I added 2 cups of ready to eat Minute Rice (I used multi-grain or brown and wild rice) and just let it simmer for 5 minutes. It makes it thick and creamy!