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Southwestern White Chili

Southwestern White Chili recipe
photo by:kraft
This dish shakes up your chili bowl with chicken and white beans, then sneaks in a little heat and tops it off with a sprinkle of cheese.
time
prep:
10 min
total:
35 min
servings
total:
6 servings, 1 cup each
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posted:
3/24/2011
This is super AND easy!
posted:
12/31/2010
I've made this numerous times and my family enjoys it everytime.
posted:
9/23/2010
The went over so well with my family, that even my neices who don't like chili, had seconds!
posted:
8/20/2010
This is a good recipe but needs some tweeks... definately shread the chicken. Cubed chicken is wierd in chili. Also, I used a taco seasoning packet instead of cumin and it was way better (I have done it both ways). Also, you can substitute the zesty italian with just oil.
posted:
3/25/2010
I've made this twice and both times it has been a hit! I love this recipe.
posted:
2/3/2010
Skip the onion, italian dressing and chicken broth add a jar of salsa, 3 more cans of beans with juice and jack cheese. much better.
posted:
2/2/2010
What is the deal with Italian dressing? Seems like it's in half the recipes. I don't equate Italian dressing with something Southwestern.
posted:
11/4/2009
This chili rocks! I just cut up the raw chicken and threw EVERYTHING in one big pot and let it cook- worked out great! I always add a bit more cumin and chili powder because I like the spiciness. Have left out the peppers before and it was good... even substituted some green pepper and it turned out great! Corn bread croutons (like the ones from Applebees) taste FANTASTIC with this dish!
posted:
11/1/2009
Very easy and delicious! I prefer to boil the chicken until it shreds apart. Serve over white steamed rice.
posted:
9/24/2009
My Husband a very picky eater loved this..
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