This is definitely an awesome white chicken chili recipe. I reviewed others' commnents before I made it, and also made my own adjustments. I added yellow corn for some sweetness and also some vidalia onion along with the green onion - I love onions. I doubled the cumin, but did not put in sage. After 4 jalapenos, I certainly felt it was hot enough. Otherwise, I followed the recipe. I like the consistency - not too thick, not too soupy. Just to experiment, I may try it sometime with ground turkey or chicken to really make it reminiscient of chili, but I worry I'll miss the great chunks of white meat. Great recipe.

Reviewed On: Jul. 12, 2009

This was a great recipe, but I would make a few modifications for the next time I make it. Most importantly, I want to make more sauce and to give it a stronger tomatoey taste next time, I believe I will end up doing 2 cans of diced tomatoes, then adding 3/4 C heavy cream. I also added chicken, which was good, very similar to an amazing rose cream pasta I enjoy at our local italian restaurant.

Reviewed On: Apr. 26, 2009

I did make a few tweaks to this recipe. I made a mistake early on and actually mixed the bacon into the whole potato, mayo and cheddar mixture, rather than following the recipe's putting the back on the top of the dish. I did end up putting extra bacon in overall, and did not feel it was overwhelming. I would recommend adding extra bacon to the recipe - more like 2/3 lb instead of 1/2 lb. I would also recommend nmixing 3/4 of the crumbled bacon into the potato mix, then putting the remaining 1/4 on the top before it bakes. I also tried making an alternate one with ranch dressing added to it, and it only made the dish taste a bit sweeter. Would definitely not add the ranch dressing again. Overall, a great dish, all enjoyed.

Reviewed On: Apr. 26, 2009