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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:
6/12/2009
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.
posted:
6/1/2009
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.
posted:
5/18/2009
If it's too 'soupy', add cornstarch to thicken it up! I add extra cumin and some chili powder - it's great!
posted:
5/8/2009
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.
posted:
4/14/2009
One of our favorite cold weather recipes. Really delicious!
posted:
3/27/2009
This was WONDERFUL. Served it with the Southwest Cornbread.
posted:
3/6/2009
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.
posted:
2/10/2009
This recipe is very easy and you can adjust it to be made in a slow cooker.
posted:
1/18/2009
very good and easy
posted:
1/16/2009
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 pairing...plus a bottle of pinot noir.
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