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White Chili

Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (155 votes)

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.



READER'S COMMENT:
"Delicious! I added flour to thicken the sauce but next time would use less broth. I also added garlic and salt (I used low sodium broth). Definitely add lime juice as it really gives it that extra kick. I served with sour cream and cheese...
White Chili

29 Reviews for White Chili

01/23/2013
Anonymous
Easy, Wonderful Flavor!

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.

Quick,
Comments
11/24/2012
Anonymous
Excellent 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!

Easy way to use leftover T'giving turkey! No mess!
Comments
11/19/2012

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)!

Easy and delicious
Comments
06/18/2012
Anonymous
A Source of Delicious Irritation!!!

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.

taste
Comments
01/31/2012
Anonymous
Quick, Easy, and Nom!

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!

Healthy, Easy
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