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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.
10 min
35 min
6 servings, 1 cup each
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Wow! My husband and I both loved this recipe, it was delicious. I thickened the chili with cornstarch and served it along with couscous. I didn't have a can of chilis but I did have a jar of jalpenos which I chopped and then added some of the liquid, it was a lot spicier than I intended but in a good way. I can't wait to make this again, next time I won't forget the cheese.
I think most cooks know how to thicken a soup.But if it is the first time you make the recipe some people make it as directed then if they make it again, change it to their liking.
If it's too 'soupy', add cornstarch to thicken it up! I add extra cumin and some chili powder - it's great!
Everyone looked at me funny when I said I was making "white chili", but they sure loved it. Was very good, and nice alternative to the standard chili.
One of our favorite cold weather recipes. Really delicious!
This was WONDERFUL. Served it with the Southwest Cornbread.
I have made this several times for my family and they love it. I usually make it the day before and it taste even better then the day that it is prepared. My husband loves to stir in the cheese to make it a thicker soup/chili and then puts cheese on top and bakes it in the toaster oven so the cheese gets melted and crusty on top. I leave out all this cheese to keep it lower in fat for myself, but it tastes great either way.
This recipe is very easy and you can adjust it to be made in a slow cooker.
very good and easy
I would let the chili simmer about 20 minutes before serving, to ensure the beans of soft. The flavors are yummy, but a pinch of salt per bowl wouldn't hurt. Also, go with the suggestion to add cayenne. The Moist Tex-Mex Cornbread was the perfect a bottle of pinot noir.
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